Amaranthus Green Saute / Mulai Keerai Poriyal /Thandu keerai Poriyal

Ingredients

Amaranthus Greens/Mulai keerai/ Thandu Keerai - 1 bunch
Pearl Onion - 8 nos or 1/2 small onion
Garlic pod - 1 no
Salt for taste
Oil/Butter - 1ts
Shredded Coconut - 1 ts (Optional)


Tempering
Mustard - 1/2 ts
Urad Dhal - 1 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Red chilli - 3 nos


Method

1. Wash the Greens drain it in a colander for 20mins then finely chop it and place it in the colander 10 mins so that the excess water can be drained, also finely chop the onion & garlic.

2. In the pan add oil and add the tempering items given above.

4. Add onion,garlic and fry till it turns to light golden brown, now add the chopped greens and saute for 5mins or till the greens are fully cooked.

5. Adjust the seasoning,and switch off the gas

6. Add the grated coconut and stir it nicely.

This green saute/poriyal goes well with some white rice and a drop of ghee + appalam.

Tips

> Note we cannot make poriyal in all greens there are some which turns out a very good poriyal like Amaranthus,Drumstick leaves and snow peas. If you want to get a real poriyal texture then ensure that there is no water while you cook the greens. Drain the water completely from the greens.

> Some Greens has its own salty taste so be careful in adding salt while cooking the
greens.