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Thursday, April 4, 2013

Mulai Keerai Poriyal | Amaranth Leaves dry curry

Mulai Keerai Poriyal 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

Mulai Keerai Poriyal

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

  • 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.
Mulai Keerai Poriyal Mulai Keerai Poriyal
  • 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. 
Mulai Keerai Poriyal Mulai Keerai Poriyal

  • Switch of the stove and lastly add coconut.
  • 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


  1. I am a big fan of this veg because its nutritious, value for money and taste good. Interesting touches of ingredients for a perfect and tempting outcome.

  2. Missing them.. Healthy & tasty ones !!

    1. You can follow the same steps for spinach also..

  3. Healthy and diet recipe...i love it


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