I love this receipe a lot, as I like mulai keerai among all the other greens. Whenever they prepare this at home I will be there at kitchen as a judge for the correct proportion.We always used to grind it with mud pot (Man satty). This will increase the taste like anything. You will never get the same taste when you grind the same with mixer. After grinding, my mom will transfer it to a bowl and add some rice to the man satty and mix it with rest of the chutney stuck to the man satty. It will be hot and the taste will be divine. Nowadays it has become rare to see people using man satty, so atleast after reading this blog you can give it a try with man satty!!!!
Amaranth Leaves (Mulai Keerai) - 1 kattu (Bunch)
Garlic - 20 pods
Green Chillies - 6
Cumin Seeds - 1 tblsp
Salt - To taste
After transferring the cooked ingredients to the man satty --->
Add all the ingredients other than the leaves and cook it for 5 mins.
Once it is cooked, add the keerai and cook it for 5 more mins.
Transfer all the contents to the man satty and add the salt required.
Grind it to a smooth paste with the matthu (a laddle used for grinding in man satty)
This time the matthu got broken at home, so we ground the paste with ordinary steel spoon.
Thats why it is appearing very coarse. But when you have matthu, you still grind further and get a smooth paste.
If you dont have a man satty, add the cooked contents to a mixer and grind it with the whipper, so that you can get a smooth coarse paste.