Print
Spinach Morkeerai
Morkeerai - A variety of coot made with Greens. Mostly it is Spinach, with freshly ground coconut-cumin-paste and yogurt sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
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
-
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.
-
Meanwhile grind the coconut, cumin seeds and green chillies into a smooth paste by adding little water to it.
-
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.
-
Now slowly add the whisked curd. Mix it well.
-
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.