Mulai Keerai Masiyal | Amarnath Leaves Curry

Mulai Keerai Masiyal Recipe

Amma always makes sure she cooks atleast 2-3 kinds of vegetables everyday. If there is a poriyal then there will be a keerai. My last visit home she made this delicious Mulai keerai masiyal (amarnath leaves) which went so well with white rice and yam roast. When I posted the recipe for yam roast many of you commented on the keerai which was in the bg. Here is the recipe to a simple south Indian masiyal. The same recipe can be followed for any kind of greens as long as it is not of the bitter variety. You can pair this with white rice, ghee and a vegetable side.

Amarnath Leaves Curry

MULAI KEERAI MASIYAL | AMARNATH LEAVES RECIPE

Recipe Source - Amma

Serves - 4-5 people

Prep time - 5 mins

Cook time - 10 mins

Serving suggestion - Along with white rice and vegetarian side.

Ingredients

Amarnath/ Mulai keerai - 1 big bunch nearly 1 heaped cup

Country tomato - 1 medium chopped

Sallots/ small onions - 5 nos chopped

Garlic pods - 4 no chopped

Green chillis - 3 no

Tamarind pulp - 1 tsp

Turmeric powder - 1 pinch

Jeera/ cumin powder - 1/4 tsp

Mustard seeds - 1/4 tsp

Jeera/ cumin - 1/4 tsp

Hing/ Asefotedia - 1 pinch

Dry red chilli - 1 no

Curry leaves - 5-6 no

Garlic - flattened 3-4 no

Salt to taste

Oil - 1 tsp for tempering

Method

1. Take a kadai, once it is warm add keerai leaves, tomato, shallots, garlic and green chillis, cover and cook in slow flame for 2-3 minutes until the leaves are wilted. 
2. Once the leaves are wilted stir well and add the spices turmeric, cumin/jeera, tamarind and mix well. Let it boil till the raw smell of tamarind goes. Makes sure it is in slow flame. Switch off.
3. Cool completely and grind for few seconds in whip setting. 
4. To temper add oil, once hot splutter the mustard seeds, cumin/ jeera, asefotedia/ hing, curry leaves, red chilli and flattened garlic.
5. Add the tempered ingredients to the ground keerai. 
6. Serve with hot rice, ghee, pappad and poriyal.

Easy Keerai Masiyal Recipe

COOKS WISDOM

TIP 1

1. Usually Amma does not puree the masiyal to smooth, she makes it half way through to give it a texture. You can do it either ways, but for me I love Amma's version.

TIP 2

2. You can skip tamarind and use tomato instead. But remember to saute them along with the onions.

TIP 3

3. Adding roasted / tempered garlic gives a punch to this curry, you can even grind it along with the keerai.


RELATED RECIPES

VENDHAYA KEERAI KARA KUZHAMBHU
VENDHAYA KEERAI SAMBAR
METHI PULAO
SPINACH COCONUT RICE
RED SPINACH MANGO CURRY
SPINACH SHALLOTS STIR FRY
LOW FAT PALAK KOFTA CURRY
PALAK DAL
SPINACH TIKKIS
SPINACH CHICKEN- CHINESE
DRUMSTICK LEAVES PORIYAL
VALLARAI KEERAI/ BHRAMI LEAVES THUVAYAL