Mulai Keerai Vathakal/Amarnath leaves Saute/Stir Fry

By Priya Srinivasan - I Camp in My Kitchen - Thursday, January 24, 2013

Green Leaves are regular part of our diet. I try to make them at-least twice a week. Though the little fella will complain on the menu that day, but he will have it when served hot with lot of ghee!!! This recipe is very simple and easy to make. I already have a Methi leaves Sambhar and Purslane leaves with Sabut Masoor Dal on the menu, but then this recipe is the most i make, since it is quick n easy.
1 Big Bunch of Amarnath Leaves/Mulai Keerai
1 Medium Onion, Chopped
1 small tomato chopped fine or 1 tbsp Tomato Puree
1 tsp of shredded ginger
Salt to taste

1 tbsp Gingely Oil/Groundnut Oil
1/4 tsp Mustard seeds

3 Red Chilies (i used long variety), broken into 2 pieces
2 sprigs of curry leaves
hing and turmeric a pinch
  • Wash and Chop the Amarnath leaves/Mulai Keerai finely. I normally cut a little at the end, where the stem is a bit thick and hard and Chop the rest finely.
  • Heat oil in a pan, Splutter mustard seeds, add chilies, curry leaves, hing and turmeric. 
  • Add Chopped Onions and Saute until translucent. Next add Chopped tomatoes or Tomato Puree and add 1/4 Cup of water and let the Tomato Cook and oil separates for about 2-3 minutes.
  • Now add Chopped Amarnath leaves/Mulai Keerai and Mix well. Add another 1/2 Cup of Water and Salt and Mix well.
  • Cover and Cook for 10-12 minutes. Once the Leaves are cooked and the liquid is bit saucy. Take it off the stove and Serve Warm with Rice.
Sending this to Bon Vivant#11 - Healthy Appetite, happening @ Sumee's Culinary Bites.

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  1. mulai keerai fry romba nalla iruku..

  2. Keerai any one and in any form are my favourite. Looks a nice dish to eat with hot rice and some ghee.

  3. wow..they look so good & delicious!!

  4. Love this simple but healthy dish,just need a bowl of rice.

  5. Such a simple dish. I love those leaves, though we don't call it Amarnath leaves.. I had to look up to see which greens you were referring to.. :o). I simply call it bhajji pallo.. That means leaves for curry. thnx for linking them up. Would love to try it this way


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