Red Muzhai Keerai is a leafy vegetable. This vegetable has high fiber content, Vitamin B, C, Iron, Calcium, Protein and many more such nutrients. Thus leafy vegetable is available in Red, Green and purple colors. All have the same nutrients. A vegetable dish prepared with these leaves (also known as Amaranth Leaves) is a healthy dish which goes well with Indian Breads, Rice etc.
Red Amaranth Leaves (Red Chowli / Red Keerai) – 4 to 5 cups (washed well, finely chopped and tightly packed)
Oil – 1 tbsp
Mustard Seed (Rai) – 1 tsp
Garlic Pod – 5 finely chopped
Black Gram (Urad Dal) – 1 tsp
Curry Leaves – 1 string
Onion – 2 Nos (finely chopped)
Red Chilli – 2 Nos (Broken)
Chilli Powder – ¾ tsp
Turmeric (Haldi) Powder- ¼ tsp
Jeera (Cumin) Powder– ½ tsp
Salt to taste
Grated Coconut – 3 tbsp
Heat the Oil in a pan. Add Mustard Seed. When it crackles, add Black Gram (Urad Dal), Red Chilli (Broken) and Curry Leaves. In another few seconds, add Garlic and Onion. Stir fry all till the Onion becomes translucent.
Add the Red Chowli Leaves and cook for 3 to 4 minutes in medium flame. Stir in between.
Add Chilli Powder, Haldi, Jeera Powder and Salt. Mix and cook for 3 to 4 minutes.
Add Coconut and mix well.
Cook for another couple of minutes.
Wash any leafy vegetable very well.
Leafy Vegetables shrink a lot while cooking and so, while adding Salt, add very little. Check and add more if required.