Mulai Keerai Poriyal | Amaranth Leaves dry curry

Mulai Keerai is an Indian green leafy vegetable and used extensively in South India. This Amaranth Leaves are rich in essential nutrients. It is known as Amaranth in English, thotakura in telugu. Mulai Keerai Poriyal is a dry curry. It is served as a side dish to rice for Lunch. Please check below for step wise instructions and pictures for preparing South Indian Mulai Keerai poriyal.   

Preparation Time: 5 mins
Cook Time: 10 mins 
Ready In: 15 mins
Yields : 3 Servings

Ingredients:

Amaranth Leaves	1 bunch
Oil	1 tbsp
Mustard	1/4 tsp
cumin seeds	1/2 tsp
Channa dal	1 tsp
Urad dal	1 tsp
Green chillies( slit open)	2
Garlic (cut Longitudinally)	4 Cloves
Salt
Turmeric powder	1/4 tsp
Coriander powder	1 tsp
Shredded coconut (Optional)	2.5 tbsp
Onions chopped	1/2 cup

Instructions:

• Wash Amaranth leaves and chop into small pieces. Heat oil in the pan and add mustard. When mustard splutters, add cumin seeds, channa dal and urad dal. When channa dal turns golden colour,add onions, red chilly, green chillies and garlic. Fry till the onion turns translucent.

• Add amarnath leaves. Don't close the lid. Reduce to low flame. Add salt, turmeric powder and coriander powder. Fry till amarnath leaves are cooked. 

• Switch of the stove and lastly add coconut.

Tips:

• Green chilli can be replaced with chilli powder.
• Coconut is optional
• Always wash vegetable and chop it. Nutrients will be lost if we wash the chopped vegetable 

Amaranth poriyal / Mullai Keerai poriyal / Green leaves poriyal / Thotakura poriyal / Green Leaves Indian dry curry

Also check

Keerai Thandu poriyal