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.