I found this greens at an Indian store last week and was I thrilled! One of the things I miss about my hometown is the wide variety of greens we could use, right from SiruKeerai, Ponnanganni Keerai, Agathi Keerai....The list is long and I could go on and on...I know those greens only by their Tamil names...
Oh, I forgot to name those green beauties I found. They are Amaranth leaves or MulaiKeerai or ThotaKoora.
My mom makes MulaiKeerai in a different way, without using dal. I grew up to like it a lot, though it might be a little bland to some palates.
Here is the recipe:
Amaranth Leaves - About 2 to 2.5 cups
Water - 1 Cup
Turmeric - A pinch
Salt - As per taste
Garlic Flakes - 3 big ones
Mustard Seeds - 1 Teaspoon
Dry Red Chilli - 4
Urad Dal - 1 Teaspoon
Jeera - 1/2 Teaspoon
Oil - 2 Teaspoons
Chop Amaranth leaves and cook them in water, with a pinch of turmeric. Use a masher or a blender and blend till coarse. Add salt as per taste.
Crush garlic flakes and break dry red chillies into small pieces.
Heat oil and add mustard seeds, jeera, urad dal, red chillies and garlic flakes. After the mustard seeds splutter and the garlic flakes turn light brown, add it to the amaranth leaves and serve.
This curry can be used with rice or rotis.