Thursday, June 29, 2017

Amaranth Leaves Chutney, Mulai Keerai Thogayal


          Finally got to post after about 2 weeks, and today it's going to be a simple and delicious chutney using amaranth leaves, Mulai Keerai Thogayal. Till now, I have used these leaves only in a gravy and a masiyal, this is the first time I made this chutney or thogayal with it. We saute the leaves and grind them with some coconut and roasted spices, this tastes very good when mixed with some white rice and ghee..

Need To Have

  • Amaranth Leaves - Roughly Chopped, 3 cups packed
  • Dried Red Chilly - 1
  • Sesame Seeds - 1 teaspoon
  • Cumin Seeds - 1/2 teaspoon
  • Grated Coconut - 2 tablespoons
  • Garlic - 3 to 4
  • Green chillies - 3 small
  • Tamarind - small cherry sized ball
  • Salt to taste

Method


          Remove the leaves, wash and roughly chop them and keep. Soak the tamarind in a little water and keep.


          Heat a little oil, add the red chilly, sesame seeds and cumin seeds, at the end add the coconut, mix and remove.


          Then heat a little oil, add the green chilly and garlic and roast, then add the amaranth leaves and saute for 3 to 4 minutes, till the leaves wilt and doesn't look raw.


           Remove and cool it. Now grind all the roasted ingredients along with the tamarind and salt into a coarse paste and remove.


Note
Increase or decrease chillies according to your spice level.
If amaranth leaves are not available, we can use spinach, but the texture of the chutney could be slightly different.
Pin It

5 comments:

  1. I love amaranth, but have never made chutney with it. Looks really delicious.

    ReplyDelete
  2. My mum does it too.. Very healthy and can be spread to bread too

    ReplyDelete
  3. Healthy and an interesting chutney!

    ReplyDelete
  4. This is a new recipe for me, I have not seen amaranth leaves here.

    ReplyDelete