Exactly a week more to complete this Marathon. And today's recipe Mor kootu or morkeerai, similar to morkuzhambu with slight variation, is very common in our belt. Mostly veggies like chayote or ash gourd is used. This is mostly paired with a spicy kuzhambu like vatha kuzhambu or parupu urundai kuzhambu or Milagu kuzhambu or this arai puli kuzhambu. When you want to cool down a spicy gravy, you can make this as a side. In that case, make it thick else you can thin it down by adding water and using this as such with rice. One of the simplest recipes and this can be made in a jiffy. A light and refreshing side dish
Morkeerai - A variety of coot made with Greens. Mostly it is Spinach, with freshly ground coconut-cumin-paste and yogurt sauce.
- 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
- 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.
Do not keep it on high flame or on the flame for too long, it will curdle.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63 here.