≡ Menu

Mulai Keerai (Amaranth) Puli Kuzhambu

Mulai_Keerai_Amaranth_Puli_Kuzhambu_1 Amaranth (Mulai Keerai in Tamil) is a leafy vegetable and is used more in south Indian cooking. This contains more vitamins, minerals and good dietary fiber. Mulai keerai is used to prepare tasty puli kuzhambu (tangi tamarind curry), stir fry, kootu, masiyal.

We love this mulai keerai puli kuzhambu very much and this is one of our all time favorite.

Cooking time: 20 to 25 minutes


  • Amaranth leaves or mulai keerai cleaned and cut – one bundle
  • Onion – 1 no
  • Tomato – 1 no
  • Garlic – 2 pods Mulai_Keerai_Amaranth_Puli_Kuzhambu_2
  • Turmeric powder – ¼ tea spoon
  • Red chilli powder – 1 tea spoon
  • Coriander powder – 1½ tea spoon
  • Tamarind – small marble size (adjust as per taste – soaked and juice extracted)
  • Salt – as per taste
  • For seasoning
    • Mustard – ½ tea spoon
    • Cumin seed – ½ tea spoon
    • Fenugreek seeds – ¼ tea spoon
    • Red chilli – 1 no
    • Curry leaves – few



  • Peel and crush garlic, chop onion and tomato; take mulai keerai in a cooker with few cumin seeds and pinch of asafetida; add ¼ cup of water and pressure cook for one whistle; cool and mash it partially with a mixer or churner.

Mulai_Keerai_Amaranth_Puli_Kuzhambu_4 Mulai_Keerai_Amaranth_Puli_Kuzhambu_5 Mulai_Keerai_Amaranth_Puli_Kuzhambu_6

  • Heat a pan with oil and do the seasoning; add crushed garlic and fry for few seconds; then add chopped onion and fry for few seconds.

Mulai_Keerai_Amaranth_Puli_Kuzhambu_7 Mulai_Keerai_Amaranth_Puli_Kuzhambu_8

  • Then add tomato and fry till soft; then add all dry masala powder, salt and fry for few seconds; add tamarind juice and 2 cups of water.

Mulai_Keerai_Amaranth_Puli_Kuzhambu_9 Mulai_Keerai_Amaranth_Puli_Kuzhambu_10

  • Bring to boil and keep it for 4 to 5 minutes; now add boiled mulai keerai, mix and cook for 2 minutes more; adjust water consistency.

Mulai_Keerai_Amaranth_Puli_Kuzhambu_11 Mulai_Keerai_Amaranth_Puli_Kuzhambu_12

  • Serve hot with rice or chappati.



  • This dish can be tried with Arai Keerai or Siru Keerai also.

{ 4 comments… add one }

  • Priya March 10, 2010, 11:30 pm

    Wow never tried puli kuzhambu with mulai keerai, looks spicy and prefect, would love with papads and hot steaming rice topped with ghee..

  • Daisyblue March 11, 2010, 12:51 am

    Looks very nice..my mom makes this..I have not tried yet..

  • Sushma Mallya March 11, 2010, 9:12 am

    I have never tasted these leaves but looks very healthy and am sure must have tasted great with all those ingredients used…

  • shankar November 24, 2010, 12:21 am

    thanks for wonderfull recipe ..we tried and it came out very well

Leave a Comment