Morkeerai or Spinach and yogurt stew : Garden to plate

Morkeerai or Spinach and yogurt stew : Garden to plate

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.

Morkeerai or Spinach and yogurt stew : Garden to plate

Spinach patch

Morkeerai or Spinach and yogurt stew : Garden to plate

Chilli Plant

Morkeerai or Spinach and yogurt stew : Garden to plate

Plucked and ready for the recipe

Morkeerai or Spinach and yogurt stew : Garden to plate

Spinach seeds

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.

Morkeerai or Spinach and yogurt stew : Garden to plate

Recipe for Mor Keerai

Spinach and yogurt stew

Serves 3-4

Originally posted on our other blog

Morkeerai or Spinach and yogurt stew : Garden to plateTamBrahm 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 eat...

Summary

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  • Coursemain course
  • Cuisinesouth indian
  • Yield3 servings 3 serving
  • Cooking Time10 minutesPT0H10M
  • Preparation Time30 minutesPT0H30M
  • Total Time40 minutesPT0H40M

Ingredients

Chana dal
2 tbsps
Raw rice
1 tbsp
Coconut scrapings
1/3 - 1/2 cup
Curry leaves
2 sprigs
Coriander leaves
Handful
Green chillies
4-6
Yogurt thick
2 cups
Finely chopped spinach leaves cups
packed 3
Oil
1 tsp
Mustard seeds
1/2 tsp
Udad dal
2 tsps
Asafoetida
pinch
Salt
1 tsp
Pure coconut oil (optional)
1 tbsp

Steps

  1. Soak 2 tbsp chana dal and 1 tbsp rice for about half hour.
  2. Grind to a fine paste:1/3 - 1/2 cup coconut scrapings 2 sprigs curry leavesHandful of coriander leaves4-6 green chillies-depending on how spicy they are the soaked chana dal and rice.
  3. Mix this paste into roughly 2 cups of thick sour yogurt.
  4. Wash and finely chop spinach leaves to get 3 cups packed.
  5. In a kadai, heat 1 tsp oil-temper 1/2 tsp mustard seeds, 2 tsp udad dal and pinch of asafoetida. Add chopped spinach with a pinch of salt. Saute for a few minutes until wilted. Sprinkle some water and let the spinach cook thoroughly.
  6. Add the curds with spice paste to the cooked spinach and salt as required. Once this starts frothing, remove from flame and garnish with pure coconut oil. Dont let the curds boil or it will split.
  7. Serve with hot rice and a vegetable curry.

Spinach, yogurt and coconut come together in this fragrant stew that should be eating with steaming hot rice!

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