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    Home » Recipes » Kootu

    Morkeerai - Spinach in Yogurt sauce

    Published: Apr 22, 2016 · by Nisha

    Jump to Recipe Print Recipe

    Exactly a week more to complete this Marathon. And today's recipe Mor kootu or morkeerai, similar to  morkuzhambu with slight variation, is very common in our belt. Mostly veggies like chayote or ash gourd is used.  This is mostly paired with a spicy kuzhambu like vatha kuzhambu or parupu urundai kuzhambu or Milagu kuzhambu or this arai puli kuzhambu. When you want to cool down a spicy gravy, you can make this as a side. In that case, make it thick else you can thin it down by adding water and using this as such with rice. One of the simplest recipes and this can be made in a jiffy. A light and refreshing side dish

    Morkeerai

    Morkeerai

    Print
    Spinach Morkeerai
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    Morkeerai - A variety of coot made with Greens. Mostly it is Spinach, with freshly ground coconut-cumin-paste and yogurt sauce.

    Course: Main Course
    Cuisine: Indian
    Servings: 3
    Author: Nisha
    Ingredients
    • 6 Cups tightly packed roughly chopped Spinach
    • Salt to taste
    • ¼ Cup Curd | Yoghurt
    • 3 tablespoon Grated coconut
    • ¼ teaspoon Cumin seeds
    • 1-2 Green chillies
    • Small piece of ginger optional
    • 1 tablespoon Oil
    • ¼ teaspoon Mustard seeds
    • ½ teaspoon Ulutham Parupu
    • 3-4 Curry leaves torn
    • 2 Red chillies
    Instructions
    1. Wash the spinach nicely and put it on a Kadai on medium flame. Mostly water is not needed as it releases moisture on its own. But if its becoming dry too quickly sprinkle as much as you need to cook it. Cook uncovered.
    2. Meanwhile grind the coconut, cumin seeds and green chillies into a smooth paste by adding little water to it.
    3. Once the greens are cooked, add this paste and let it boil for a couple of minutes. Once the raw smell of the ground paste is gone, turn off the flame.
    4. Now slowly add the whisked curd. Mix it well.
    5. In another kadai, heat oil. Once hot, add mustrad seeds and let it spultter. Then add the curry leaves, red chillies, urad dahl and a little bit of asafoetida. Mix it well and serve.

    Recipe Notes

    Do not keep it on high flame or on the flame for too long, it will curdle.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63 here. 

     

    View other "Kootu" recipes

    • Beetroot kootu with milagu kuzhambu and rice
      Beetroot Kootu (Stew) recipe
    • Murungai Keerai Recipes (Moringa)
    • Vallarai keerai Kootu | Brahmi leaves
    • Green pumpkin karamani kootu | Karamani poosanikai kootu

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    Reader Interactions

    Comments

    1. Smruti Shah says

      April 30, 2016 at 12:10 am

      Such a good looking and flavorful dish. Loved the way you made the kootu 🙂

      Reply
    2. Pavani N says

      April 27, 2016 at 2:00 am

      OMG, what a yummy looking dish this is Nisha. Looks awesome, I'm so going to make this when my husband's traveling (he hates yogurt, fyi). Also the whole meal you got looks so so inviting.

      Reply
    3. Kalyani says

      April 26, 2016 at 3:41 am

      U got all d Tamilnadu gems here in the series ... We make this with the keerai thandu (tender stems) and that's flavourful too .. This is an interesting dish, bookmarking to try

      Reply
    4. I.L. Wolf says

      April 25, 2016 at 4:19 pm

      Looks really yummy! I love seeing all these new dishes with the A to Z challenge!

      @IsaLeeWolf
      A Bit to Read

      Reply
    5. Harini-Jaya R says

      April 25, 2016 at 2:21 am

      Love this version.

      Reply
    6. Suma Gandlur says

      April 24, 2016 at 3:57 am

      Simple and flavorful. I guess you forgot to mention the yogurt in the ingredients' list. I saw the title and the ingredients and was wondering whether the recipe has mor in it, until I read it.

      Reply
    7. Priya Suresh says

      April 23, 2016 at 5:54 pm

      That thali platter is seriously super droolworthy Nisha, spinach morkeerai looks absolutely delicious and inviting.

      Reply
    8. Amara Annapaneni says

      April 23, 2016 at 12:30 pm

      Lovely share Nisha, Morkeerai looks delicious:)

      Reply
    9. Gayathri Kumar says

      April 23, 2016 at 5:16 am

      A little bit different from the mor kulambu I make but looks very tasty..

      Reply
    10. Srivalli says

      April 23, 2016 at 3:52 am

      Nisha your setup is superb and is inviting...such a delicious dish.

      Reply
    11. Usha Rao says

      April 22, 2016 at 10:28 pm

      This reminds me of spinach raita. Bookmarking the recipe.

      Reply
    12. Srividhya Gopalakrishnan says

      April 22, 2016 at 9:08 pm

      I think you have missed curd in the ingredients list pa.. Yummy kootu with a nice twist.

      Reply

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    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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