Mutton Mullu Keerai Kuzhambu
- 10
- December
- 2008
Mutton Mullu Keerai Kuzhambu:
We call this greens as ‘Mullu Keerai’ in Tamil. Belongs to the same Family ‘Amaranthus’ like Araikeerai. Only thing is, it has lots of spines in the stem. The Botanical name of this greens is ‘Amaranthus spinosus’(‘spinosus’ species name signifies, it has spines). I could never buy the fact that is native to America(when I was in UnderGrad)…..it grows all over India. Anyway, Mommy never cooked this greens, just for this reason, it has too many thorns & it looked like weed.
During my last vacation to India, our Cook Usha mentioned about some greens grown in her yard & I compelled her to bring them to me. To my surprise it was ‘Mullu Keerai’. So, for the first time….attempted to cook it! Usha asked me to pair this greens with mutton, I did the same….it turned out great. Never ever confuse with pest infection/anything…..looking at the damaged leaves(like my Mommy). Its just this spines have poked the leaves during windy days. The stem although looks thick…they are very tender and perfect to consume, don’t discard the stem. They are delicacies. Pairing with Mutton was a Great hit and I became a fan of Mullu Keerai now. Wish I could find them here…..since it is native to America!!!
As most of the greens, they are laxative, diuretic and research is going on to claim its effect on Gastoentero’ problems. Hope Pharma’ firms come up with nice solutions!
Ingredients:
Amaranthus spinosus 1 large bowl full
Goat’s meat 1/4 kilo
Onion 1 large grated
Ginger-garlic paste 1-2 spoons
Tomato large chopped
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Garam masala powder 1/4 spoon
Sesame oil few spoons.
Method:
Trim the spines carefully, using long scissors. Then chop the tender stems and leaves. Wash and clean them, set aside.
Pressure cook meat with limited water. Maybe 6 whistles will do. Retain the water, set aside.
In a wok, heat oil. Add ginger-garlic paste and grated onion. Fry real good, maybe add salt at this point to hasten your procedure.
When they are golden color, add tomatoes and fry till they wilt and oil shows up on sides.
Stir in cooked meat along with its water. Add turmeric, chili and garam masala powder. Cover and cook, till meat is tender and spices have infused in them.
Now add chopped leaves and stems of the greens. Cover without cover, maybe till greens are done.
Serve warm to go with your Idly, dosa, chappathi or plain steamed rice. Enjoy.
Mullu keerai is edible and its a sad part that most of us do not know this:)
I have never seen it in NJ. But tasted it in my dad’s house. I came to know this keerai from our maid..u know kovakkai keerai (leaf of kovakkai / ivy gourd plant) is said to reduce body fat..amazing facts. Our village people know a lot and we educated ones have to bring them to lime light…Good job done. Love that goat meat combo too.
Did they even say Mullai keerai? I get this one in Calif in summer, buy make some Massiyal,porial, koottu, As u said it has lots of holes which scares me sometimes… I just threw the damaged and cook the rest.. Back home, my mom cooks it…
I am gonna self invite myself to ur home and taste all this home foo!
IT BEEN LONG TIME SINCE I HAD MUTTON……UR RECIPE MAKES ME TO TRY THIS AT ONCE…LOVELY
Dear Viki, You are absolutely correct villagers know a lot better than educated people. Yeah…indeed got introduced to ‘Kovai Thazhai’(Ivy gourd Leaves)too. Usha made me to use 5 leaves of Ivy gourd in all the masiyal I did back there. Sure they add amazing taste to the regular masiyal. Will post about it soon.
Dear Cham,
Mulai Keerai(Amaranthus paniculatus) is different yaar. This is ‘Mullu Keerai’(Amaranthus spinosus). Amaranthus is common Name(Family of all these species)
A.dubius – Araikeerai
A.polygonoides – Siru Keerai
A.tricolor – Thandu Keerai
A.viridis – Kuppai Keerai
thats a whole lot of new information n the curry looks soo yummy…:)
Same here Shama…get to eat mutton only in India.
Oh really…thank you Varsha.
I saw this green here also in markets. Looks spicy and yummy.
wowwww curry looks very comfortingg
I almost always add greens when making mutton curry.I remember seeing this particular green in the local desi store here,guess i could buy it next time to make a Mutton Mullu Keerai Kuzhambu:)
Mutton with greens is new to me. Do you have a name for the greens in hindi?
Lubna, Really, I glad that u found them here. Happy for u.
Thanks Sagari.
Interesign Yasmeen, you could find this too, have a happy feasting then…
Not exactly dear, but I could give you English name ‘ Spine Amaranth’ . Hope this info helps you….also you could google search using Botanical name dear.
Hi Malar,
The mutton curry looks fabulous…
…….
I must say u did it with so much patience….
Even I will try to post some mutton recipes…just getting inspired by seeing urs
Good one.
vishali
hey malar…i tagged u for the Breadline Africa bakeoff at http://gourmetaffair.blogspot.com/2008/12/whole-wheat-bread.html
hope u dont mind
its not compulsory.. if its too much of a trouble u can skip it..:)