Mullai Keerai Masiyal / Kadayal (Pureed Amaranth Leaves with Garlic)

Amaranth leaves is a rich source of vitamins and minerals.  There are  many  varieties and is called by different names around the world.

In Tamil Nadu (India) Amaranth leaf is called as Mullai Keerai. Mullai Keerai Masiyal / Kadayal is a popular, easy to make, healthy dish.  Traditionally, it is cooked in mud pot using a wooden ladle to mash.

Click here to know more about Amaranth leaves.



Ingredients

Mullai keerai – 1 punch (roughly chopped)
Garlic - 2 to 3 cloves
Greenchilli – 1
Cumin seeds – ½ tsp
Cooked dhal – 1 tbsp (optional)
Ghee – 1 tsp (optional)
Salt to taste

Directions:

Remove the roots and wash the leaves along with stems thoroughly to remove any sand particles in it.

In a pan, add roughly chopped Amaranth leaves, chopped garlic, cumin seeds,  green chilli and sprinkle little water.

Close the lid and allow to cook for 5 minutes. Remove from flame and allow to cool.

 Grind the cooled contents in a mixie to purred consistency, adding cumin seeds and salt.

(But I like to grind it coarsely and not to a fine paste)

Transfer it to a serving bowl. Serve this tasty and healthy Keerai Masiyal with steamed rice or as a accompaniment for any spicy curry with rice.

Note:  Adding Dhal and Ghee will improve the nutritional value and will be a wholesome meal for kids.
                                      Keerai Masiyal in picture below after adding dhal