GravyKeerai thandu morkootu recipe

Keerai thandu morkootu recipe

Keerai thandu morkootu recipe | mor kootu recipe, Traditional South Indian yogurt-based gravy with step-by-step pictures.

Keerai thandu is the stem of Indian spinach, mulai keerai | amaranth leaves. We usually discard the root part and use the stem and leaves. Some people chop the keerai along with the stem. We make keerai poriyal, keerai masiyal or keerai molagootal too. I remember my grandmother using only leaves in making masiyal or kootu. She uses the stem in sambar or make this mor kootu.

Keerai thandu Morkootu recipe is similar to aviyal. This is a super quick and easy recipe, and I can say it is perfect for summer too. We usually mix this with rice and eat it with simple papad. Or we can have this as an accompaniment for coconut rice, lemon rice, tamarind rice, or vatha kuzhambu sadam too.

We can mor kootu using vazhai thandu (banana stem) and poosanikai | white pumpkin. Also check out Vazhaithandu mor kootu, Keerai ulundu vadai, Keerai masala vadai and keerai veppdu

mor kootu
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Keerai thandu mor kootu recipe

Traditional yogurt based South Indian gravy using spinach stem
Course Accompaniments, Main Course
Cuisine South Indian
Keyword no onion garlic recipes, South indian gravy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Jeyashri suresh

Ingredients

  • 1 cup keerai thandu | spinach stem chopped
  • 1 tsp coconut oil
  • ¼ tsp mustard seeds
  • 2 tbsp yogurt | curd
  • Salt as needed
  • To grind
  • 1 tsp cumin seeds
  • 3 tbsp coconut
  • 1 green chili
  • ½ tsp rice flour

Instructions

  • 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.
  • 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 in coconut oil.
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Notes

1. You can make mor kootu using Vazhaithandu | banana stem and white pumpkin too.
2. Do not use sour curd for making mor kootu.
3. Mor kootu pairs well with rice and Vatha kuzhambhu
  • 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.
mor kootu
  • Grind the coconut, green chilli and cumin seeds along with the rice flour into a smooth paste.
  • Add little water while grinding.
  • 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.
mor kootu
  • After adding yogurt do not boil for a long time. Just put off the flame in a minute.
  • Temper with mustard seeds in coconut oil.
mor kootu recipe
  1. You can make mor kootu using Vazhaithandu | banana stem and white pumpkin too.
  2. Do not use sour curd for making mor kootu.
  3. Mor kootu pairs well with rice and Vatha kuzhambhu

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33 COMMENTS

  1. 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..

  2. 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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