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keerai mor kootu

spinach yogurt curry
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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

Instructions

  • 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

Video

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