TamBrahm cooking or the recipes from Tamil Brahmin households could well vary from house to house. While I’ve eaten Tambrahm food all through my growing years (albeit sometimes reluctantly) – when this recipe for Morkeerai came to me for posting in Tambrahmrage Cooks – I was surprised I’ve never eaten this. I’d never even heard my grandmum, aunts or mum mention this ever.
Plucked and ready for the recipe
Since we have having a good crop of spinach and chillies currently in our small terrace garden, this seemed like the perfect way to use freshly grown produce. The procedure to make this Mor-Keerai (more:buttermilk and Keerai:spinach in Tamil) seemed to be like that for Mor-Kozhambu. Grind fresh spice paste with coconut, add it to sour yogurt / thick buttermilk and bring to a simmer. Spinach was an addition to the regular mor-kozhambu recipe.
I loved the subtle flavours of this stew. You can use any seasonal fresh greens such as amaranth, water amaranth, agathi keerai or Bathua. I have promptly passed this recipe on to my mom.
Recipe for Mor Keerai
Spinach and yogurt stew
Originally posted on our other blog