Mulaikeerai Poriyal / Amaranath Poriyal

Amaranth leaves also called as Mulai Keerai in Tamil and Thottakura in Telugu have high nutritional benefits and rich anti-oxidant values. They can be available in either green, purple or reddish colours.

These amaranth leaves are widely used in Indian Cuisine along with Lentils. I tried to make dal, vadais, poriyals with these amaranth leaves so far. Out of the varieties I tried and liked, this poriyal variety is simpler, tastier, quicker and fits in any good South Indian Thali as a healthy side.

Ingredients

Amaranth Leaves / Mulai keerai / Thottakura - 1 Big Bunch

Oil - 1 tbsp

Hing/ Asafoetida - 1 Dash

Salt - To Taste

Sugar - 1 Small pinch

Urad Dal /Ulutham Paruppu / Minna Pappu - 1 tsp

Dry Red Chillies - 2

Channa Dal / Kadalai Paruppu / Senaga pappu - 1 tsp

Fresh Coconut Flakes - 2 tbsp

Method

• Take out the Amaranth leaves along with the stem and keep them separately. Omit the big stem at the bottom and take out till you could use.
• Wash the Amaranth leaves and its stem thoroughly without any sand or dirt particles. Drain all the water and chop them nicely.
• In the frying pan, add oil first. When its heated, finish the tempering by adding all the ingredients for tempering. When its done, add the leaves and a pinch of sugar and sprinkle some water on top of it.
• Close the lid of the pan and allow the leaves to cook for 2 minutes.
• When its cooked , open the lid and fry them for 2 more minutes. Add salt now and fry them again for another minute.
• Switch off the flame and sprinkle fresh coconut flakes on its top.
• Mix them well and serve as a healthy side dish in your special thali. It will look and taste like a Sundal.

Tips / Variations

Soak a tbsp of Thuvar Dal / Thuvaram Paruppu / Kandhi Pappu in water and cook them to a desired level before adding it to the Poriyal. This addition brings in more flavour and sundal taste.