MULAI KEERAI MASIYAL

Mulai Keerai is a popular leafy green vegetable widely used in South Indian cooking, especially in Tamil Nadu. It belongs to the amaranth plant family and is valued for its tender leaves, mild taste and high nutritional content. It is rich in iron, calcium, vitamin A, C and dietary fiber. It helps to boosts immunity and supports digestion.

Mulai keerai masiyal is a traditional South Indian dish made with mulai keerai. The mulai keerai is cooked until tender and then mashed into a smooth or slightly coarse texture. It has a light flavour and is usually tampered with mustard seeds, urid dhal and dry red chillies to enhance the taste.

ABOUT THE RECIPE:

This is a traditional recipe, that we make in our home for generations. We add coconut milk at the end to enhance the flavour, which is completely optional.

Mulai keerai masiyal is usually served with hot steamed rice along with a dollop of ghee. Any kind of vegetable curry, Poriyal, Fryums or Pickle goes well as a side dish for this recipe.

INGREDIENTS FOR MULAI KEERAI MASIYAL:

• MULAI KEERAI – 1 BUNCH
• ONION (MEDIUM SIZE/DICED) – 1 NO.
• GREEN CHILLIES (MEDIUM SPICY) – 1 NO.
• GARLIC (PEELED) – 10 NOS
• GRATED COCONUT – 1/4 CUP
• SALT – AS REQUIRED

FOR TAMPERING:

• MUSTARD SEEDS – 1/2 TSP
• URID DHAL – 1/2 TSP
• DRY RED CHILLIES – 2 NOS.
• OIL – 1 TSP

HOW TO MAKE MULAI KEERAI MASIYAL:

• Clean and wash the mulai keerai thoroughly with water, and add them to a cooking pot. Trim the roots. The stalk can be finely chopped and added along with the leaves.

• Add the garlic, diced onion, green chillies and salt to it.

• Also, add 1 cup of water to it and mix everything well.

• Place it on the stove, and turn on the flame.

• Cook it on medium-high flame, until it softens.

• Meanwhile, add the grated coconut to a blender along with 1/2 cup of water and blend it.

• Once it softens, mash it using a potato masher. Using potato masher is much easier compared to the traditional masher.

• Then add the blended coconut milk to it.

• Mash it again. Turn the flame to medium-low, and let it cook until it becomes dry.

• Once it becomes dry, and all the water dries out turn off the flame. Transfer it to a serving bowl.

• For tampering, heat 1 tsp of oil in a tadka pan, and add 1/2 tsp of mustard seeds and 1/2 tsp of urid dhal to it.

• Once the urid dhal starts to turn light golden brown in color, turn off the flame, and add the dry red chillies to it.

• Pour the tampering onto the cooked mulai keerai, and mix it well.

YUMMY AND DELICIOUS MULAI KEERAI MASIYAL IS READY.

SERVE IT WITH HOT STEAMED RICE, ALONG WITH YOUR FAVOURITE SIDE DISH.

I HAD MULAI KEERAI MASIYAL WITH HOT STEAMED RICE, ALONG WITH CAULIFLOWER PORIYAL AND POTATO CHIPS AS A SIDE DISH.

MULAI KEERAI MASIYAL

Recipe by foodpassion1513Cuisine: SOUTH INDIAN

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

50-60

kcal

Mulai Keerai is a popular leafy green vegetable widely used in South Indian cooking, especially in Tamil Nadu. It belongs to the amaranth plant family and is valued for its tender leaves, mild taste and high nutritional content. It is rich in iron, calcium, vitamin A, C and dietary fiber. It helps to boosts immunity and supports digestion.
Mulai keerai masiyal is a traditional South Indian dish made with mulai keerai. The mulai keerai is cooked until tender and then mashed into a smooth or slightly coarse texture. It has a light flavour and is usually tampered with mustard seeds, urid dhal and dry red chillies to enhance the taste.

Ingredients

• MULAI KEERAI – 1 BUNCH

• ONION (MEDIUM SIZE/DICED) – 1 NO.

• GREEN CHILLIES (MEDIUM SPICY) – 1 NO.

• GARLIC (PEELED) – 10 NOS

• GRATED COCONUT – 1/4 CUP

• SALT – AS REQUIRED

• FOR TAMPERING:

• MUSTARD SEEDS – 1/2 TSP

• URID DHAL – 1/2 TSP

• DRY RED CHILLIES – 2 NOS.

• OIL – 1 TSP

Directions

• Clean and wash the mulai keerai thoroughly with water, and add them to a cooking pot. Trim the roots. The stalk can be finely chopped and added along with the leaves.
• Add the garlic, diced onion, green chillies and salt to it.
• Also, add 1 cup of water to it and mix everything well.
• Place it on the stove, and turn on the flame.
• Cook it on medium-high flame, until it softens.
• Meanwhile, add the grated coconut to a blender along with 1/2 cup of water and blend it.
• Once it softens, mash it using a potato masher. Using potato masher is much easier compared to the traditional masher.
• Then add the blended coconut milk to it.
• Mash it again. Turn the flame to medium-low, and let it cook until it becomes dry.
• Once it becomes dry, and all the water dries out turn off the flame. Transfer it to a serving bowl.
• For tampering, heat 1 tsp of oil in a tadka pan, and add 1/2 tsp of mustard seeds and 1/2 tsp of urid dhal to it.
• Once the urid dhal starts to turn light golden brown in color, turn off the flame, and add the dry red chillies to it.
• Pour the tampering onto the cooked mulai keerai, and mix it well.
• YUMMY AND DELICIOUS MULAI KEERAI MASIYAL IS READY.