mulai keerai poriyal

Mulai Keerai (Amaranth Leaves) Poriyal

This simple poriyal is made with mulai keerai (முளைக் கீரை) and is served with steamed rice.

Mulai Keerai (Amaranth Leaves) Poriyal

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Recipe by S Kamala Course: PoriyalCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This simple poriyal is made with mulai keerai and is serviced with steamed rice.


  • 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


  • 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


  • If the stems are tender, you can add that also chopped finely.

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