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MOR KEERAI

MOR KEERAI /  MORU KOOTU / MORU KEERAI KUZHAMBU 

INGREDIENTS

  • Thinly sliced spinach – 2 cup
  • Thick whisked curd –  1 cup
  • Turmeric – a generous pinch [ optional ]
  • Freshly grated coconut –  ¼ cup
  • Green chilli – 2 or 3 or as per taste
  • Sugar – ¼ tsp
  • Jeera – 1 tsp
  • Rice flour or dry roasted besan flour– 2 tsp  
  • Oil – 1 tbsp
  • Urad dal + mustard seeds – 1 tsp
  • Asafoetida – pinch
  • Broken red chilli – 1
  • Curry leaves – few

PREPARATION

  1. Grind the coconut + sugar + turmeric + jeera + green chilli into a fine paste by adding ¼ or ½ cup water .
  2. Whisk the curd well .
  3. Add the coconut paste into the curd and mix well.
  4. Adjust salt to taste . Don’t add water .

METHOD

Heat oil in a pan and crackle urad dal + mustard seeds .

Add red chilli + curry leaves + asafoetida and give a mix .

Add the leaves and stir fry till it shrinks completely and there is no moisture . [ 4 to 5 mins ]

Reduce the fame to lowest .

Add the curd mixture and give a nice mix .

Stir and cook till the mixture becomes hot . No need to boil else it will curdle.

Once hot off the flame and serve it as a side dish for rice .

TIP- add  1 tsp of crushed kasoori methi to make more fragrant .

NOTE – we can try this recipe with palak / amaranth / red leaves / methi

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Mary Anthony

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