This is my grandmother’s recipe, as often cooked at home by my mother. Since I was on an Indian culinary journey last month, I realize that this recipe resembles a simpler variant of the Kerala avial, sans the curd.
Mulai keerai aviyal
Cooking time: 10 – 12 mins
- Amaranth greens/ mulai keerai/ thampala – 2½ cup, washed thoroughly and finely chopped
- Carrot – ½ cup, sliced
- Chilli – 1, chopped
- Onion – 1 small, chopped
- Garlic – 1 or 2 cloves, chopped
- Salt to taste
- Scraped coconut – 1 tbsp
- Put the washed and chopped vegetables in a pot with ½ cup of water and salt. Cook till the veggies are tender and the water dries up.
- Add the scraped coconut, mix well and cook for another 2 mins.
- Serve hot with rice.
Recipe source: Raji Thillainathan.