This is another authentic Tamil Brahmin recipe. Since we all love yogurt in our home, this dish is one of our family's favorite. This is a very nutritious dish prepared with greens and yogurt. I have used red thandu keerai (mulai keerai) known as Amaranth greens in English to prepare this dish.You can use siru keerai, arai keerai, mulai keerai or palak to make this dish. Today we will learn how to make mor keerai kootu following this easy recipe.
Amaranth Leaves in yogurt gravy
Prep time - under 15 mins
Cook time - under 15 mins
Serves - 3-4
Mulai Keerai/greens - 3 cups heaped (cleaned and chopped)
Curd/ plain yogurt - 3/4 -1 cup (whisked)
Grated coconut - 1/3 cup
Green chilli -3
Cumin seeds/ jeera - 1 tsp
Rice flour - 1/2 tsp (used for thickening)
For the seasoning
Oil -1 tsp
Mustard seeds -3/4 tsp
Urad dal - 1/2 tsp
Red chilli -1
Wash and rinse greens 2-3 times. Chop it finely. If using thandu keerai or mulai keera, you can use the stem also but if you are using other greens, use only the leaves.
Grind the ingredients given under grinding to a smooth paste. Keep it aside.
The paste and the greens are ready. Now we will go to the method.
Pressure cook greens with half cup of water for 1 whistle. Once the pressure subsides, open the cooker and mash the greens well.
Add the ground coconut paste, curd and salt needed.
Mix well and boil until everything gets blended well.
Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal and red chillies, when dal turns golden brown, pour the seasoning over the keerai.
Healthy and nutritious Amaranth Mor kootu (prepared with just 1 tsp of oil) is ready. Serve it as a side dish with rasam or sambar rice.
Tips -You can add a pinch of sugar to retain the green color.
Find more Kootu and Poriyal varieties
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