My family loves green leafy vegetables, both the husband and daughter can have any type of greens in almost any kind of dish, so, we have them at least 2 or 3 times in a week. The only problem is cleaning and chopping them, but spinach and then, these amaranth leaves/ mulai keerai are very easy to clean, we have to remove the thick bottom portion of the stem, wash the leaves a couple of times and then chop them. I had made some sprouts/ mulai kattia payaru the previous day from whole green gram, so I made a simple and delicious curry with it along with the amaranth leaves. The taste was excellent, very refreshing and healthy, this curry goes very well, both as a side dish for rotis and rice along with some dal or sambar..
Need To Have
- Cleaned And Chopped Amaranth Leaves/ Mulai Keerai - 4 cups
- Sprouted Moong Beans - 1 cup
- Urad Dal/ Husked Black Gram - 1 tablespoon
- Mustard Seeds - 1/2 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Asafoetida - 1/4 teaspoon
- Salt to taste
- Onion - 1, very small one
- Grated Coconut - 3 tablespoons
- Dried Red Chilly - 1
- Cumin Seeds - 1 teaspoon
Clean and chop the amaranth leaves and grind together all the ingredients given under ' to grind '.
Heat some oil, add the urad dal and mustard seeds, when it starts spluttering, add the asafoetida followed by the ground paste and turmeric powder and saute for 2 to 3 minutes.
Add the amaranth leaves and the sprouted beans, mix, add about 1/4 cup water, salt, cover and cook till the greens and sprouts are cooked, the final curry should be dry like a stir fry.
The red chilly that I had was very spicy, you can add 2 to 3 depending on the spiciness of the chillies.
If, after the greens and sprouts are cooked, the dish has some water in it, then cook it without the lid, till the moisture is gone.