MOR KEERAI | SPINACH YOGURT STEW
Mor Keerai is a fragrant stew / curry featuring spinach, yogurt and coconut that is best eaten with steaming hot rice! This is naturally gluten free, and makes a light summer meal.
INGREDIENTS :
- 2 tbsp chana dal
- 1 tbsp raw rice
- 1/3 - 1/2 cup grated coconut
- 2 sprigs curry leaves
- Handful coriander leaves
- 4 - 6 green chillies as per preference
- 2 cups yogurt thick
- 3 cups finely chopped spinach
- 1 tsp salt
- For tempering
- 2 tsp coconut oil
- 1/2 tsp mustard seeds
- 2 tsps urad dal
- pinch asafoetida
- 1 sprig curry leaves
- Mor Keerai
MOR KEERAI | SPINACH YOGURT STEW
INSTRUCTIONS :
- Soak 2 tbsp chana dal and 1 tbsp rice for about half hour.
- Grind the soaked dal and rice along with the coconut, curry leaves, coriander leaves and green chillies to a fine paste. Use green chilies as per your heat tolerance and how spicy the chillies are.
- Mix this prepared paste into roughly 2 cups of thick sour yogurt. Whisk well to combine.
- In a pan, combine 1/2 cup water with chopped spinach and boil for 4-5 minutes with constant mashing, until spinach is cooked thoroughly.
- Add the yogurt with spice paste to the cooked spinach and salt as required. Cook this on a low flame. Once the curry starts simmering, remove from flame. Do not boil this on a high flame or the yogurt may split.
- Prepare the tempering for the mor keerai. In a kadai or small pan, heat 2 tsp coconut oil and fry the mustard seeds and urad dal. Once the dal turns golden brown, stir in the asafoetida for a few seconds. Add curry leaves and stir for a few seconds. Transfer this over mor keerai and serve hot.
Other recipes Side Dishes : Here
