If you are looking for a new leafy green to shake up your spinach routine, try Amaranth ( Mulai Keerai / முளைக்கீரை ) greens. It is a terrific source of vitamin A, folate, iron, and calcium, and it tastes pleasantly earthy, available all year long in most Asian markets and Indian grocery stores. There are three common types of Amaranth leaves, one is fully green and the others are streak through shades of red and purple. I’ve used the purple variety for my recipe which turns soft and mellow as they cook down. Always look for relatively young bunches as they work out ideal for stir-fries and taste great.
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English – Amaranth greens, Chinese – Hinn Choy, Yin tsoi, Tamil – Mulai Keerai, Mula Keerai, Telugu -Thotakura, Kannada – Dhantinasoppu, Malayalam- Cheera, Hindi -chauli
|Amaranth||1 bunch (About 5 cups of chopped leaves tightly packed)|
|Onion||1 medium size (chopped)|
|Garlic||4 cloves (chopped)|
|Turmeric powder||1 pinch|
|Dry Red Chili||2|
|Split black gram||1/4 tsp|
|Cumin seeds||1/4 tsp|
|Mustard seeds||1/4 tsp|
|Asafoetida powder||1/4 tsp|
|Salt||3/4 tsp or adjust to taste.|
Remove the leaves from the stalks (tender stems can be used) and wash them thoroughly. Roughly chop and keep aside.
Heat oil in a frying pan, add mustard seeds and let them pop. The add split black gram followed by cumin, dry red chili , curry leaves and asafoetida. Now add chopped garlic and onions, fry till they turn translucent.
Now add the chopped greens and light saute at medium flame.
Now bring the flame to low, add turmeric powder and cover the pan with lid. Cook for 5 minutes. After this stage the leaves turn tender but will look watery.
Add salt and cook further until all the water gets absorbed. This could take another 5- 7 minutes.
Once done, switch off and serve with rice and pappad.
Yield- Usually 1 big bunch serves 2-3 adults.