Keerai / greens are a great source of Iron. It is good to include greens in our diet. Back In India, we can find a variety of greens. However, we can only find a few varieties like Kale, Chard, Moringa, and Spinach. We often make Spinach Dosa, Spinach Molagootal, Andhra Pappu, and Palak Paneer. Sometimes simple mashed greens with ghee will satisfy the taste buds.
This Mor Keerai is one recipe that goes well with any spicy and tangy kulambu / curry. Also, if you like any yogurt-based curries, just like the way I do, then this one is for you. This is a very simple curry that goes well with vathal kulambu, Puli Kulambu , Inji Kulambu, and many other tangy kulambu. This mor keerai can be made in less time with amaranth greens, palak, and even spinach. It is more like a kootu made without any dal. Try this tasty Mor Keerai for lunch and enjoy.
Ingredients
Instructions
- Roughly chop two cups of spinach. Add them to a pan with little bit of water. Cook them until they become soft.
- Make a fine paste of coconut, green chilli, jeera seeds and rice flour. Set them aside.
- Add the grounded paste to the spinach and cook until they become thick. Season with salt to taste.
- Whisk three tablespoons of curd in the mixer jar.
- Once the spinach becomes thick, turn off the stove and add the curd to it and combine.
- In a tea spoon of oil, add thalippu vadagam once the oil becomes hot. Roast until golden and transfer to the keerai/ greens. Serve with vathal kulambu or any spicy kulambu varieties.
Notes
- In this recipe, I have used spinach to make the mor keerai. You can also use amaranth greens too.
- Always turn off stove before adding curd. This will avoid curdling and will give a creamy mor keerai.
- I have used thalippu vadagam in this recipe. If you do not have them, use regular tempering ingredients like mustard seeds, urad and a red chilli.