Mor Keerai
Servings Prep Time
2serving 10minutes
Cook Time
10minutes
Servings Prep Time
2serving 10minutes
Cook Time
10minutes
Ingredients
  • 1bunch spinach(palak or mulai keerai) |
  • 3tsps Channa dal|
  • 3tsps Tur Dal|
  • 3 red chilli|
  • 1tsp Jeera / Cumin|
  • 3tsps coconutGrated |
  • 1/2cup curdSour |
  • to taste salt|
  • 1pinch asafoetida|
  • 1/2tsp mustard|
  • 1/2tsp coconut oil|
  • 1sprig curry leaves|
  • 2tsp coconut oil
Instructions
  1. Wash carefully spinach leaves without any mud.Chop them finely and adding salt.
  2. Cook till they are done.
  3. Soak tur and channa dal along with red chillies in water.
  4. Put channa dal,tur dal.grated coconut,jeera and red chillies in a blender.
  5. Grind nicely.
  6. Add ground paste to the spinach mixt
  7. Cook till the spinach blends well with the ground paste.
  8. Add sour curd and mix well.
  9. Wait till the mixture thickens.
  10. When it reaches a thick consistency temper in coconut oil mustard seeds, asafoetida and curry leaves.Pour in the temperings to the spinach gravy.
  11. Moor Keerai is ready.Serve with rice piping hot.
Recipe Notes

Notes.

If you are in a hurry instead of soaking dals,you can add 2 tsp of gram flour/besan and proceed the same way.

Wash well the spinach leaves.

Coconut oil imparts a nice aroma,so don’t avoid it.