Mulai Keerai (Amarnath leaves in English) is commonly available greens with lots of nutrients. It has more iron and helps to reduce the body heat. This greens can be consumed every day and is apt to make Masiyal, kootu or the greens can be added in sambar.
This Keerai Masiyal or spinach is very simple to make but yet delicious in taste. Mulai Keerai tastes best for this masiyal but even siru keerai/arai Keerai also does the job.Amma make this Kadayal often as it can be done in jiffy and pack this for lunch when we were kids. It can be given for toddlers too as it it is mild spicier and no masalas. Let’s see the recipe.
- Mulai Keerai - 1 bunch
- Green chillies - 1 or 2
- Sugar - a pinch (optional)
- Salt - to taste
- Ghee - 2 tsp
- Thalipu Vadagam - 1 tsp
- Red chillies - 2
- Take the leaves and stalks from the bunch and wash the greens twice. For mulai keerai, we can use the stalks as well. Add the cleaned leaves and stalks to a small pressure cooker along with green chillies, salt and sugar. Add ¼ cup of water to it and pressure cook it for 2 whistles.
- Take the cooked greens to the blender once the pressure released from the cooker. Grind it to a smooth paste in a mixie without adding any water.
- Heat ghee in a tadka pan and add vadagam and red chilles to it. Fry it for 2 minutes and switch off the flame. Add the tempering ingredients to the grinded greens paste and mix well.