Monday, August 12, 2013

Moru Keerai/ Spinach in Coconut Yogurt Sauce


I buy spinach every week and end up making either Keerai Molagootal or Masiyal. In one of my general talks with my grandmother, I came to know about his dish Moru keerai, which is almost a forgotten recipe in our household. I tried it once and it was an immediate with my family. I have been making this almost every other week now. I really don't know why, I didn't try this earlier. It is a nice variation to the regular moru kootan. It pairs well with steamed rice and any thoran or a spicy stir fry.


Serves - 3 to 4
What you'll need
  1. Spinach – 1 bunch
  2. Coconut – ½ cup, scraped coconut
  3. Thick Sour Curds – 1 cup
  4. Dried Red Chilly – 3 to 4
  5. Fenugreek Seeds – ¼ tsp
  6. Salt to taste

For tempering
  1. Oil – 1 tsp
  2. Mustard Seeds – ½ tsp
  3. Dried Red Chilly – 1



Method
  1. Wash and roughly chop the spinach.
  2. Add it to a vessel and cook covered for 3 to 4 minutes or until the cooked. Do not cook for a long time.
  3. Transfer to a plate and cool and grind to paste without adding any water.
  4. In the meanwhile, heat a small frying pan with ½ tsp oil, roast fenugreek seeds and dried red chillies.
  5. Grind the coconut, roasted fenugreek and red chillies using half the curd to smooth paste.
  6. Transfer the ground coconut paste to a vessel. Also add the spinach puree and salt to taste.
  7. Add the remaining curd, and about ½ cup of water. Mix well and simmer till the mixture starts frothing. Do not boil. Adjust consistency by adding more water if required.
  8. Heat a small frying pan with oil and temper with mustard seeds and dried red chilly.
  9. Serve moru Keerai with steamed rice and pair it up with a thoran of your choice.



Note:
  1. You can substitute fenugreek seeds and red chillies with only green chillies while grinding along with coconut. Add fenugreek seeds while tempering.
  2. Spinach cooks very fast, so do keep it on heat for a long time, else it will lose its green color.
  3. If using any other variety of greens like Mula keerai, Arai keerai etc, chop finely add a little water and cook covered for a little longer.

21 comments:

Ramya Krishnamurthy said...

delicious and inviting recipe

Wer SAHM said...

this looks very flavorful and tasty....

Veena Theagarajan said...

my fav combo Yogurt and coconut.. Yum!

Akila said...

Nvr hrd of this before... Will give a try soon...

Preeti Tamilarasan said...

like that bowl :) new recipe to me dear..

Hari Chandana said...

Such a healthy and traditional side dish.. love it!!

Sapana Behl said...

wonderful curry and lovely presentation!

Hamaree Rasoi said...

Delicious and unique looking spinach preparation. Pics are great as well.
Deepa

kitchen queen said...

awesome lip smacking tempting moru keerai.

Sangeetha M said...

spinach & yogurt sounds interesting, haven't tried this combo..might taste great with rice n papad...looks inviting!

Sanoli Ghosh said...

Delicious curry, very inviting...

today's post:
http://sanolisrecipies.blogspot.in/2013/08/illish-macher-matha-diye-kochu-shak.html

Vimitha Anand said...

Sounds so simple and healthy

Rasi said...

this is somethign we make often too & we love it.. loved the clicks kaveri

JEYASHRI SURESH said...

this sounds interesting, love to give this a try

Vidya Chandrahas said...

Super healthy and yummy spinach dish.
Love the clicks Kaveri.

Nilu A said...

Wow! Perfect recipe for health conscious people Kaveri.. Bookmarked it :-)

Rumana Ambrin said...

Beautiful clicks... And the gravy looks delicious...

Nagashree said...

Roasted fenugreek in spinach sounds delicious. New recipe, we get spinach every week too, so this goes on the list :-).

Priya Suresh said...

Never cooked this greens with yogurt-coconut, interesting dish.

Gayathri Ramanan said...

interesting dish...looks so yummy..love your prop...

Anonymous said...

Great moorukootan recipe. You can substitute methi instead of spinach for an exceptional taste. Thanks for a good recipe.

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