MOR KEERAI | SPINACH YOGURT STEW – SUMMER RECIPES

 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 :

  1. 2 tbsp chana dal
  2. 1 tbsp raw rice
  3. 1/3 - 1/2 cup grated coconut
  4. 2 sprigs curry leaves
  5. Handful coriander leaves
  6. 4 - 6 green chillies as per preference
  7. 2 cups yogurt thick
  8. 3 cups finely chopped spinach
  9. 1 tsp salt
  10. For tempering
  11. 2 tsp coconut oil
  12. 1/2 tsp mustard seeds
  13. 2 tsps urad dal
  14. pinch asafoetida
  15. 1 sprig curry leaves
  16. Mor Keerai
MOR KEERAI | SPINACH YOGURT STEW
MOR KEERAI | SPINACH YOGURT STEW

INSTRUCTIONS :

  1. Soak 2 tbsp chana dal and 1 tbsp rice for about half hour.
  2. 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.
  3. Mix this prepared paste into roughly 2 cups of thick sour yogurt. Whisk well to combine.
  4. 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.
  5. 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.
  6. 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 
Share the post