Friday, January 13, 2012

KEERAI THANDHU MORKOOTU | MORKOOTU RECIPE

    This recipe is a yogurt based gravy , which my mom makes with keerai thandu(stem of the spinach) and vazhaithandu(banana stem). Whenever I make  Keerai masiyal or Keerai poriyal I include the stem in that. This time I wanted to try out this morkootu as i had a sudden craving for this.

morkootu

INGREDIENTS:

SPINACH STEM (CHOPPED) 1 CUP
COCONUT 3 TBLSP
GREEN CHILLI 1 NO
CUMIN SEEDS 1/4 TSP
RICE FLOUR 1/4 TSP
COCONUT OIL 1 TSP
MUSTARD SEEDS 1/4 TSP
YOGURT(CURD) 2 TBLSP
SALT AS NEEDED

morkootu

METHOD:

  • Chop the stem of the spinach finely. Discard the root.
  • Cook this in a pan adding very less water.Add salt while cooking.
  • This will get cooked in 7-10 minutes.
  • Grind the coconut, green chilli and cumin seeds along with the rice flour into a smooth paste.Add little water while grinding.
IMG_1594 IMG_1595

  • Mix the paste to the cooked spinach stem and add the yogurt to this.
  • Mix well to form a  thick gravy. do not add much water as it will make the kootu watery.
  • After adding yogurt  do not boil for a long time. Just put off the flame in a minute.
  • Temper with mustard seeds and serve with rice .
IMG_1596 IMG_1597

morkootu

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32 comments:

  1. I've heard a lot about keerai morukootu, but never tried it..Now you've tempted me to try out soon..Looks very good

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  2. Yummy recipe Jayashri, I've had vazhaithandu morukootu, keerai thandu, I'll try this next time when I get spinach..

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  3. have not tried this before, sounds delicious n tempting. Thanks for sharing such healthy recipe. ..

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  4. Looks yummy and delicious.. simply inviting :)
    Indian Cuisine

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  6. Never heard about this before.Sounds interesting and looks yummy.Apart from spinach can we cook with any other keerai(thandu keerai).

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    Replies
    1. Sudha, my mom usually makes this with molakeerai, though she makes normal keerai kootu with other keerai for this recipe she uses arai keerai only.

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  7. wow good one .. i feel bad to throw off the stems.. but this is not going to happen more.. thanks for sharing a wonderful recipe and pls come out more authentic recipes.. they shd not fade away from our genes..n i will def try it..

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    Replies
    1. Well said kalpana. Even I try to include a traditional recipe in a month.

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  8. Sounds very easy.... can we use spinach/palak leaves?

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    Replies
    1. sailaja, normally we use the mola keerai( amarnath leaves) Hope palak also works out.

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  9. This look Delicious…You have made it awesome..Totally YUMMO..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  10. lovely bowl, lovely linen, lovely recipe :)

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  11. Very nice kootu. new to me :)

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  12. Lovely recipe Jeyashri..I too feel bad when I dump all the thandu in garbage..will make this instead. Love your bowl.

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  13. wow...never had is before... give me some rice pls and can finish off in a jiffy...

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  14. It sounds amazing, will try it out... I usually make sambar, this sounds nice idea..

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  15. i've never tried this one...this looks delicious...will try it out

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  16. Never heard of this , but looks really yummy. i tried your thiruvathirai kali , it was really fantastic and everybody at my home liked it. thanks for the detailed recipe.

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  17. it sounds fabulous...lovely recipe

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  18. Wow this sounds new to me...nice healthy and tasty recipe

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  19. wow..never heard about this dish..looks tasty and very healthy

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  20. Wow morkootu looks super healthy and super tempting.

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  21. this looks divine...will make this week..;)
    Tasty Appetite

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  22. We too make this and we call it Thandu thayir pachadi and also make moor kulambu only with Thandu ..both I love a lot.. But for moor kulambu we used to season using coconut oil but not for thayir pachadi , But next time I am going to use coconut oil seeing ur recipe.

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  23. And we add little more curd too :) I saw u have added 2 tbsp only .. will try this way next time ..cos I love keerai and particularly thandu so so much

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  24. This looks super yummy...Lovely presentation...

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  25. Drooling here...yummy looking

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  26. Just yummy. Made in the morning, couldn't resist till lunch

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  27. It was yummy.I made it yesterday.Thanks for posting.Keep posting such traditional recipes...

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