Mulai Keerai Recipe – Authentic Amaranth Greens & Coconut Curry

Last Updated on 2 months by Neha Deshmukh

Mulai Keerai Recipe – Authentic Amaranth Greens & Coconut Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Mulai Keerai Poriyal, a vibrant and flavorful dish made with amaranth greens. It’s a staple in many South Indian homes, and honestly, it’s one of those recipes my grandmother made that always felt like a warm hug in a bowl. It’s simple, healthy, and absolutely delicious with a steaming plate of rice. Let’s get cooking!

Why You’ll Love This Recipe

This Mulai Keerai recipe is more than just a quick weeknight meal. It’s packed with nutrients, incredibly flavorful thanks to the coconut and spices, and comes together in under 30 minutes. Seriously, what’s not to love? It’s a fantastic way to sneak in some extra greens, and the subtle sweetness from the coconut perfectly balances the slight bitterness of the amaranth. You’ll love how easy it is to make and how good it tastes!

Ingredients

Here’s what you’ll need to make this amazing Mulai Keerai Poriyal:

• 3 cups Mulai Keerai (amaranth greens), cleaned and chopped (about 200g)
• ¾ – 1 cup curd (plain yogurt), whisked (about 180-240ml)
• ⅓ cup grated coconut (about 30g)
• 3 green chillies, finely chopped
• 1 tsp cumin seeds (jeera)
• ½ tsp rice flour
• 1 tsp oil
• ¾ tsp mustard seeds
• ½ tsp urad dal (split black lentils)
• 1 red chilli, broken into pieces
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Mulai Keerai, or amaranth greens, are a powerhouse of nutrition. They’re loaded with iron, Vitamin A, and antioxidants – basically, a superfood disguised as a delicious vegetable!

You can find amaranth greens at most Indian grocery stores, or even some well-stocked supermarkets. If you can’t find them, spinach can work in a pinch (more on that in the FAQs!).

Now, about the yogurt. I usually use regular, full-fat yogurt for the best flavor and creamy texture. But you can definitely use low-fat or Greek yogurt if you prefer. In some regions, people even use buttermilk for a tangier twist! And the coconut? Freshly grated is always best, but unsweetened desiccated coconut works well too.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your amaranth greens a good wash and finely chop them. Don’t be afraid to include the tender stems – they’re packed with flavor and nutrients!
2. Next, in a blender or food processor, combine the grated coconut, green chillies, cumin seeds, and rice flour. Grind this into a smooth paste. Set it aside – this is our flavor bomb!
3. Now, grab a pressure cooker. Add the chopped greens and about ½ cup (120ml) of water. Pressure cook for just one whistle. Once it’s cooled down, give the greens a good mash with a spoon or potato masher.
4. In a pan, mix the coconut paste, whisked yogurt, and salt into the mashed greens. Simmer this over medium heat for about 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
5. While the greens are simmering, let’s make the tempering. Heat the oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and red chilli. Fry until the urad dal turns golden brown.
6. Finally, pour the tempering over the mor keerai mixture. Give it a gentle stir and serve warm with a generous helping of rice. Trust me, you won’t be able to stop at just one bowl!

Expert Tips

• Don’t overcook the greens! You want them to be tender but still retain some texture.
• Adjust the amount of green chillies to your spice preference. I like a little kick, but you can use less or remove the seeds for a milder flavor.
• A pinch of turmeric powder added while simmering the greens adds a lovely color and extra health benefits.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply swap the yogurt for a plant-based yogurt alternative – coconut yogurt or cashew yogurt work beautifully.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you’re sensitive to spice, reduce the number of green chillies or use milder varieties. My friend, Priya, always makes it with just one chilli for her kids.
• Festival Adaptations: This dish is often served during South Indian festivals like Pongal and Onam as part of a traditional feast.

Serving Suggestions

Mulai Keerai Poriyal is best served hot with a side of fluffy rice. It also pairs well with roti or paratha. A dollop of ghee on top adds an extra layer of richness and flavor. You can also serve it as part of a larger South Indian thali (platter) with sambar, rasam, and other delicious dishes.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

Q: What are the health benefits of Mulai Keerai?

A: Mulai Keerai is incredibly nutritious! It’s a great source of iron, calcium, Vitamin A, and antioxidants. It’s known to help improve digestion, boost immunity, and even prevent anemia.

Q: Can I use spinach as a substitute for Amaranth Greens?

A: Yes, you can! Spinach is a good substitute, although the flavor will be slightly different. You might need to adjust the amount of salt and spices to compensate.

Q: How do I know when the greens are cooked properly?

A: The greens should be tender and easily mashable, but still retain some texture. Avoid overcooking them, as they can become mushy.

Q: What is the best type of oil to use for tempering?

A: Traditionally, sesame oil or coconut oil are used for tempering. But you can also use any neutral-flavored oil like sunflower or vegetable oil.

Q: Can this dish be made ahead of time?

A: You can prepare the coconut paste and chop the greens ahead of time. However, it’s best to make the poriyal just before serving for the best flavor and texture.