Mor keerai is a yogurt based gravy with ground spices and spinach.It tastes great with any variety rice or with simple rasam as well.I have one recipe of keeri masiyal in my blog which is a simple mashed spinach with coconut.This one is an authentic recipe and forms as a regular feature in our household.Spinach has high iron content and is good for people who are anemic.I made long time back but couldn’t post it.Now I remembered this today and thought to post this in my blog.You can make this with palk too,but mulai keerai tastes best.See below the recipe of this simple gravy and let me know..
INGREDIENTS
| Spinach(palak or mulai keerai) | 1 bunch |
| Channa Dal | 3 tsp |
| Tur Dal | 3 tsp |
| Red Chilli | 3 |
| Jeera/Cumin | 1 tsp |
| Grated Coconut | 3 tsp |
| Sour Curd | 1/2 cup |
| Salt | to taste |
| Asafoetida | a pinch |
| Mustard | 1/2 tsp |
| Coconut Oil | 1/2 tsp |
| Curry Leaves | a sprig |
HOW TO MAKE
- Wash carefully spinach leaves without any mud.Chop them finely and adding salt cook till they are soft.Meanwhile soak channa dal,tur dal and red chillies in water.
- Put channa dal,tur dal.grated coconut,jeera and red chillies in a blender.Grind nicely.Add it to the spinach mixture.
- Cook till the spinach blends well with the ground paste.Add sour curd and mix well.
- When it reaches a thick consistency temper in coconut oil mustard seeds,asafoetida and curry leaves.Pour in the temperings to the spinach gravy.
- Mor Keerai is served.You can have it with any rice variety or simple rasam.
Notes
- If you are in a hurry instead of soaking dals,you can add 2 tsp of gram flour/besan and proceed the same way.
- Wash well the spinach leaves.
- Coconut oil imparts a nice aroma,so don’t avoid it.
my fav.. I can have it as snack itself
Something different .. looks tasty.
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