Mulaikeerai or Amaranth is available all through the year in Chennai. When we were living in Cuddalore, there were paddy fields near by. My mom in the morning used to visit one of them and will come back with a bunch of greens. They were fresh, green and its for free !!! Plucking those greens are a favour for the farmers as they grow like weeds but that can make a simple meal for anybody.
This mulaikeerai masiyal with any spicy curry can make a fullfilling meal. Even though its very bland the mild garlic flavor creates a lingering taste in our mouth. I like it to lick it as it is without mixing it with rice 😉
Fresh Amaranth – 1 bunch
Garlic – 10 pods
Gingelly oil – 4 table spoons
Water – 1/2 cup
Salt – 1/2 spoon (adjust the quantity as per taste)
Urad dal – 1/2 spoon
Mustard seeds – 1/4 spoon
Dry red chilly – 2 (split into 2 pieces)
How to make it ?
Pluck the amaranth leaves with the stem (tillthe tender part of the stem) and wash it several times in water until the water is clear.
Pour Giglelly oil in a wide skillet. Once it is hot add the garlic pods and fry till they turn yellow (point is not to brown it). Add the amaranth leaves with the stem and cook it for few seconds turning it whenever needed.
Then simmer the stove and cook for another 7-10 minutes until the leaves wilt. Add 1/2 cup of water and required salt and cook further till oil separates. Turn it often so as not to get it burnt. Once done remove from fire and let it cool.
Blend it in a blender to make a fine paste.
Do the thaalipu with a spoon of gingelly oil. Once the oil is hot add the mustard seeds. Once they splutetr and split red chillies and urad dal. When the chillies change color pour it over the amaranth paste and now its ready to serve. Mix it with rice and have it with any spicy curry.