Mulai Keerai Recipe – Authentic Amaranth Greens Stir-Fry with Coconut

Last Updated on 6 months ago by Neha Deshmukh

Mulai Keerai Recipe – Authentic Amaranth Greens Stir-Fry with Coconut

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Mulai Keerai Poriyal. It’s a simple, vibrant stir-fry of amaranth greens, bursting with South Indian flavors. This dish is a staple in many Tamil households, and honestly, it’s one I first learned to make properly when I was trying to impress my mother-in-law! It’s surprisingly easy, and the results are so rewarding.

Why You’ll Love This Recipe

This Mulai Keerai recipe is more than just a quick side dish. It’s a celebration of fresh, seasonal ingredients and the beautiful simplicity of South Indian cooking. It’s ready in under 30 minutes, packed with nutrients, and tastes amazing with a steaming plate of rice and dal. Plus, the aroma while it’s cooking? Divine!

Ingredients

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

• 250 grams Mulai Keerai (Amaranth Greens)
• 2 teaspoons Indian sesame oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 2 dried red chillies
• 1 cup onions, finely chopped
• ½ teaspoon salt
• ⅓ cup fresh shredded coconut

Ingredient Notes

Let’s talk about these ingredients for a sec – a few little tips can make all the difference!

Mulai Keerai (Amaranth Greens) – Regional Variations & Health Benefits

Mulai Keerai, also known as amaranth greens, is a powerhouse of nutrients! It’s rich in iron, calcium, and vitamins. You can find different varieties – some with broader leaves, others more slender. They all work beautifully in this recipe. In some regions, it’s called ‘Cholai Keerai’ or ‘Thottakoora’.

Indian Sesame Oil – Why It’s Traditionally Used

Don’t skip the Indian sesame oil (also called nallennai). It has a distinct nutty flavor that’s essential to the authentic taste of this dish. It’s different from regular sesame oil, so try to find the Indian variety if you can.

Mustard & Cumin Seeds – The Foundation of South Indian Flavor

These little seeds are the backbone of so many South Indian dishes. They create a lovely aromatic base when tempered in hot oil.

Dried Red Chillies – Adjusting the Spice Level

I use 2 dried red chillies for a mild kick. Feel free to add more if you like things spicier! You can also remove the seeds for less heat.

Fresh Shredded Coconut – Importance of Freshness

Freshly grated coconut is key here. It adds a wonderful sweetness and texture. Frozen coconut can work in a pinch, but it won’t have the same vibrant flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the amaranth greens a really good wash. I usually soak them in a bowl of water for a few minutes to loosen any dirt, then rinse them thoroughly. Roughly chop them and drain well – you don’t want a soggy stir-fry!
2. Heat the sesame oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Wait for them to splutter and crackle – that’s when you know they’re ready.
3. Next, add the cumin seeds and dried red chillies. Sauté for a few seconds until fragrant.
4. Now, toss in the chopped onions and cook until they’re soft and lightly browned. This usually takes about 3-5 minutes.
5. Add the chopped amaranth greens to the pan. Sauté for 2-3 minutes, just until they wilt. You want them to stay vibrant green, so don’t overcook them!
6. Season with salt and mix well. Finally, stir in the fresh grated coconut and cook for another minute. That’s it!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Texture for Mulai Keerai

The key is to not overcook the greens. You want them to be tender-crisp, not mushy.

Preventing the Greens from Becoming Bitter

Amaranth greens can sometimes have a slightly bitter taste. Thorough washing and quick cooking help minimize this.

Using the Right Pan for Stir-Frying

A wide, shallow pan or wok works best for stir-frying. This allows the greens to cook evenly and quickly.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment – Mild to Spicy

Adjust the number of dried red chillies to your liking. You can also add a pinch of red chilli powder for extra heat.

Festival Adaptation – Pongal/Makar Sankranti Special

During Pongal or Makar Sankranti, some families add a small amount of cooked moong dal to the stir-fry for extra protein and flavor.

Serving Suggestions

Mulai Keerai Poriyal is best served hot, alongside steamed rice and a comforting dal. It also makes a lovely side dish with roti or paratha. My family loves it with a simple rasam!

Storage Instructions

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

FAQs

Let’s answer some common questions:

What is Mulai Keerai and where can I find it?

Mulai Keerai is amaranth greens, a leafy vegetable popular in South Indian cuisine. You can often find it at Indian grocery stores or farmers’ markets.

Can I use frozen amaranth greens instead of fresh?

While fresh is best, frozen can work in a pinch. Just make sure to thaw it completely and squeeze out any excess water before using.

What is the best way to clean amaranth greens thoroughly?

Soak the greens in a bowl of water for a few minutes, then rinse them several times until all the dirt is gone.

Can I substitute coconut oil for sesame oil?

You can, but it will change the flavor profile. Coconut oil will give it a slightly sweeter taste.

How can I adjust the salt level in this recipe?

Start with ½ teaspoon of salt and add more to taste.

What other dishes can I make with Mulai Keerai?

You can add it to soups, stews, or even make a delicious Mulai Keerai chutney!