Simple and quick amaranth leaves gravy (mullai keerai kootu) - Preparation time 10 to 15 mins
When my husband went out of station, became lazy to cook and eat proper food. Since I had amaranth leaves in home I want to try some easy to cook recipes so that i can take with white rice.
If am cooking greens I would like to retain the green color so that the dish will look good and we can get the nutrient values to some extent as we won't be able to consume raw.
Another important input - don't ever close the vessel when your are cooking greens, also cook for correct time (don't overcook).
Ingredients:-
Amaranth leaves (Mullai keerai) - 1 cup (Cleaned well and chopped to small pieces)
Turmeric - 1/4 tsp
Sambhar powder - 3/4 tsp
Mustard, Cumin, urad dhal - 1/2 tsp (all together)
Sesame oil - 1/4 tsp
Onion - 1
Tomato - 1
Salt to taste
Green chili - 1
Toor dhal - 2 tbsp
Water to cook dhal and greens
Preparation method:-
In a vessel add washed toor dhal, onion, tomato, little turmeric along with required water (till the ingredients get immersed). Pressure cook this for 3 to 4 whistle and switch off.
Boil water, add salt, sambhar powder along with remaining turmeric. When water start boils add chopped mullai keerai and cook. When cooked softly, add the slightly mashed toor dhal, onion and tomato.
Leave the gravy to one boil and transfer to serving bowl immediately because keeping the greens in hot vessel will also change the color of the keerai.
Heat a kadai, add oil, mustard (to splutter), urad dhal (to brown) and cumin to splutter. Garnish this over the keerai.
Tasty, healthy and easy to prepare mullai keerai kootu is ready to eat along with white rice and roasted pappad.
When my husband went out of station, became lazy to cook and eat proper food. Since I had amaranth leaves in home I want to try some easy to cook recipes so that i can take with white rice.
If am cooking greens I would like to retain the green color so that the dish will look good and we can get the nutrient values to some extent as we won't be able to consume raw.
Another important input - don't ever close the vessel when your are cooking greens, also cook for correct time (don't overcook).
Ingredients:-
Amaranth leaves (Mullai keerai) - 1 cup (Cleaned well and chopped to small pieces)
Turmeric - 1/4 tsp
Sambhar powder - 3/4 tsp
Mustard, Cumin, urad dhal - 1/2 tsp (all together)
Sesame oil - 1/4 tsp
Onion - 1
Tomato - 1
Salt to taste
Green chili - 1
Toor dhal - 2 tbsp
Water to cook dhal and greens
Preparation method:-
In a vessel add washed toor dhal, onion, tomato, little turmeric along with required water (till the ingredients get immersed). Pressure cook this for 3 to 4 whistle and switch off.
Boil water, add salt, sambhar powder along with remaining turmeric. When water start boils add chopped mullai keerai and cook. When cooked softly, add the slightly mashed toor dhal, onion and tomato.
Leave the gravy to one boil and transfer to serving bowl immediately because keeping the greens in hot vessel will also change the color of the keerai.
Heat a kadai, add oil, mustard (to splutter), urad dhal (to brown) and cumin to splutter. Garnish this over the keerai.
Tasty, healthy and easy to prepare mullai keerai kootu is ready to eat along with white rice and roasted pappad.
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