Mulaikeerai Garlic Kadaiyal (Amaranth Leaves Mashed with Garlic)
Authentic South Indian Food Creator · Home Chef
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Mulaikeerai Kadaiyal is a beloved traditional South Indian dish made from tender amaranth leaves, gently cooked and mashed to a smooth, comforting consistency. Deeply rooted in Tamil cuisine, this simple preparation has been a staple in Tamil Nadu households for generations. The word 'kadaiyal' means to mash or churn, and this method of cooking greens preserves their natural sweetness while giving the dish a wonderfully rustic texture. Paired with fragrant garlic and a light tempering, it is as nourishing as it is delicious.
Tamil families absolutely adore Mulaikeerai Kadaiyal because it is one of those humble dishes that brings warmth and nostalgia to the dining table. Mothers and grandmothers have long prepared this dish on regular weekday afternoons as part of a wholesome meal alongside steamed rice, rasam, and papadams. It requires minimal ingredients and very little time, making it a go-to recipe when you want something healthy and satisfying without much fuss. Children and elders alike enjoy its mild, earthy flavour, and it is often prepared during early summer when fresh mulaikeerai is abundantly available in local markets.
What makes this particular recipe truly special is the generous addition of garlic, which transforms the simple mashed greens into an aromatic and flavourful dish. Roasting the garlic slightly before mashing it along with the cooked greens gives a deep, slightly smoky undertone that is absolutely irresistible. For best results, always use fresh, young mulaikeerai leaves and avoid overcooking them so the vibrant green colour is retained. A final tempering of mustard seeds, dried red chillies, and a pinch of asafoetida in sesame oil ties the whole dish together beautifully.
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Ingredients(12 items)
Instructions
💡 Tap a step to mark it doneThoroughly wash the mulaikeerai leaves two to three times in fresh water to remove any dirt or grit. Drain well and set aside. Peel the garlic cloves and keep them whole. Roughly chop the shallot and slit the green chilli.
Heat a heavy-bottomed pan or kadai over medium flame. Add the cleaned mulaikeerai leaves, garlic cloves, chopped shallot, slit green chilli, salt to taste, and 3 tablespoons of water. Stir everything together.
Cover the pan with a lid and cook on medium-low heat for about 8 to 10 minutes, stirring once or twice in between. The greens will wilt down completely and the garlic will become soft and tender. The mixture should look thoroughly cooked and the water mostly absorbed.
Turn off the flame and allow the cooked greens mixture to cool slightly for 3 to 4 minutes. This makes it easier and safer to mash without splattering.
Using a traditional wooden masher (matthu) or the back of a heavy ladle, mash the cooked greens and garlic together directly in the pan to a coarse or semi-smooth consistency depending on your preference. Do not use a blender as the rustic texture is what makes kadaiyal authentic and delicious.
Taste the mashed greens and adjust salt if needed. Keep the kadaiyal aside while you prepare the tempering.
In a small tempering pan, heat 2 teaspoons of sesame oil over medium flame. Once the oil is hot, add mustard seeds and allow them to splutter completely.
Add urad dal to the pan and fry until it turns light golden. Then add the dried red chillies broken in half, curry leaves, and a small pinch of asafoetida. Fry for 20 to 30 seconds until fragrant, being careful not to burn the spices.
Pour this sizzling tempering immediately over the mashed mulaikeerai kadaiyal and mix gently to combine all the flavours together. Serve hot with steamed rice and a drizzle of ghee or alongside rasam and papadams for a wholesome traditional Tamil meal.
Tips and Tricks
- Always use fresh and young mulaikeerai leaves for the best flavour and colour. Older leaves with thick stems can taste slightly bitter, so trim the stems and use only the tender leaves and thin stalks.
- Do not add too much water while cooking the greens. Mulaikeerai releases its own moisture as it wilts, and using excess water will make the kadaiyal watery and difficult to mash to the right consistency.
- For an even more flavourful kadaiyal, lightly dry roast the garlic cloves in the pan for 1 to 2 minutes before adding the greens. This brings out a deeper, nuttier garlic flavour that takes the dish to the next level.
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