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Keerai thandu mor kootu recipe
Traditional yogurt based South Indian gravy using spinach stem
Accompaniments, Main Course
no onion garlic recipes, South indian gravy
keerai thandu | spinach stem chopped
yogurt | curd
Salt as needed
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.
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