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 eat
Servings Prep Time
3serving 30minutes
Cook Time
10minutes
Servings Prep Time
3serving 30minutes
Cook Time
10minutes
Ingredients
Instructions
  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.
Recipe Notes

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