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mor kootu
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Keerai thandu mor kootu recipe

Traditional yogurt based South Indian gravy using spinach stem
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Accompaniments, Main Course
Cuisine: South Indian
Keyword: no onion garlic recipes, South indian gravy
Author: Jeyashri suresh


  • 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


  • 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