Keerai Mor kootu | Mor keerai

Keerai mor kootu | mor keerai | Spinach raita | keerai pachadi |palak raita | spinach yogurt dip | keerai thayir pachadi | raita for biryani | how to make palak raita | spinach yogurt sauce | easy raita recipe | pachadi variety | keera mor kootu | mor keerai | palak tambli | spinach in spicy yogurt  | how to make best ever raita recipe with step-by-step pictures and video recipe. Check out the mor keerai and if you like the video pls SUBSCRIBE to my channel.  Also, check other pachadi recipes in TMF

Thanjavur mor Keerai

A unique kootu recipe with slightly sour curd and keerai is a popular thanjavur dish. easy to prepare dish goes with south Indian dishes also tastes good with pulao, paratha ext.

WHAT IS SPECIAL ABOUT South Indian spinach raitha RECIPE?

Raita is super simple, and easy to make. Mild spice dip is a tasty way to make kids eat spinach. With minimal pantry ingredients and curd, raita can be prepared within 10 minutes. You can adjust the consistency according to your preferences by adding extra water.  

WHAT KIND OF CURD SHOULD I USE FOR THE keera pachadi RECIPE?

Always use fresh thick creamy curd. I have used homemade curd, but you can also use sour cream or non-flavored Greek yogurt for raita.  Use thick, well-set curd or yogurt.  If you have a watery curd, set aside the whey for buttermilk separate the thick curd, and use it for raita.

CAN I USE SOUR CURD?

Slightly Sour curd gives the best flavor but if the curd is sour use little milk instead of water. Avoid extremely sour curd.

SHOULD I WHISK THE CURD?

Yes, it is very important to whisk the curd well and make sure the curd is lump-free.  If whey separates or curd is lumpy, it will affect the mor keera texture

CAN I USE ROOM-TEMPERATURE CURD?

For the best flavor, I would recommend using chill curd for spinach raita. During summer mix the curd before serving and also store leftover pachadi in the fridge.

WILL mor kootu TASTES SPICY?

I have used 2 green chilli and it was not spicy. If you prefer spicy kootu adjust chilli accordingly

Should I add Dal for keerai mor kootu?

traditionally dal is not added for mor kootu, if you add Dal add extra chili 

Can I pulse spinach?

Traditionally spinach is mashed well and prepared. I fine-chopped spinach and prepared mor keerai. Instead, you can pulse spinach after cooking.

pachadi recipes in TMF

CURD BASED RECIPES IN TMF

Coconut-based recipes

kootu

Spinach based recipes

Ingredients

To temper:

1/2 tablespoon coconut oil

1/2 teaspoon mustard Seeds

2 teaspoon urad dal

red chilli

Few curry leaves

to grind

1/2 teaspoon cumin seeds

2 green chilli

1 tablespoon thick curd

1/4 teaspoon rice flour, heaped

water

1/4 cup, tightly pressed coconut

mor kootu

283 grams spinach

3/4 cup water

Required Salt

1 +1/2 cup thick curd

How to make keerai mor kootu with step-by-step pictures

• Grind the ingredients listed under "to grind" and keep them aside

• Add spinach and water; cover and cook for 3 minutes

• furthermore add ground mixture, water, and salt; cook for 5 minutes

• turn off the stove
• Take thick curd to a wide vessel and whisk well until you use smooth lump free curd

• Add whisked curd; mix well

• cook on low flame for 1 minute

• Add oil and heat

• furthermore, add mustard seed and urad; splutter

 

• add curry leaves and red chilli; roast
• finally, add asafoetida and mix well

• add the tempering and mix well