Mulai keerai poriyal | Amaranth leaves stir fry
Ingredients
To Season
- 1 tbsp oil
- 1 tsp mustard and urad dal
- 1 tsp cumin
- 1 handful curry leaves
- 2 red chilli optional, depends on spice need
- 1 tsp channa dal optional
- 1 onion finely chopped
- 1 tsp salt as required
- 1 tsp ghee
To Grind
- 1 or 2 Green chilli depends on spice need
- 5 Garlic cloves
- 1/4 cup chopped coconut pieces
- 1 big bunch Amaranth / Mulai keerai or 2 small bunches
Instructions
- Wash and clean the keerai / amaranth bunch. Then chop the stems and leaves into small pieces. Keep the chopped stems and leaves separately.
- Heat the kadai add 1 tablespoon of oil. After the oil is heated add mustard and urad dal let the mustard splutter. then add curry leaves and cumin and saute for 30 seconds.
- Add the finely chopped onions and required salt. Search until the onions changes the colour slightly. Add ghee and continue sauteing until the onions are fried well.
- Add finely chopped amaranth stems and cook for 2 minutes covering with the lid.
- Then add the leaves and cook covered for minute.Open and saute for 2 minutes.
- Grind green chilli garlic and coconut pieces coarsely and add in the kadai and stir in for 2 minutes.
- Now Mulai keerai poriyal / amaranth leaves stir fry is ready to serve.
Notes
Overcooking the stir-fry will make it very dry and nutritional values too get reduced. So cook it in right consistency and turn off the heat.
After cooking, do not leave in heat kadai for long. Transfer to another bowl or container as soon as it is cooked.