This simple poriyal is made with mulai keerai (முளைக் கீரை) and is served with steamed rice.
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Mulai Keerai (Amaranth Leaves) Poriyal
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesThis simple poriyal is made with mulai keerai and is serviced with steamed rice.
Ingredients
Mulai Keerai – 1 bunch
Green Gram Dhal – 1 tablespoon
Turmeric Powder – a pinch
Onion – 1/2
Garlic flakes -2 to 3
Coconut Gratings – 1 or 2 tablespoons
Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Urad dhal – 1 teaspoon
Jeeragam (Cumin) – 1/2 teaspoon
Red Chillies – 2 to 3
Asafotida powder – a pinch
Salt – 1/2 teaspoon or as per taste
Directions
- Pluck the leaves from the stem and wash it well. Chop finely and keep aside.
- Chop onion and garlic finely.
- Cook green gram dhal with a pinch of turmeric till it is soft (3/4th cooking) and firm.
- In a kadai put the oil and when it is hot add mustard.
- When it pops up, add urad dhal, cumin seeds, asafoetida powder, red chillies and fry till the dhal turn light brown.
- Add chopped garlic and onion and fry for a while.
- Then add the chopped greens and stir well.
- Cook on low flame for few seconds. (No need to add water).
- Add salt and again cook it for few more seconds or the keerai is dry without any water content.
- Add cooked dhal and coconut gratings.
- Mix well and keep it on low flame for few seconds and remove.
Recipe Video
Notes
- If the stems are tender, you can add that also chopped finely.