18 February 2012

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. 


Spinach patch
Chilli Plant
Plucked and ready for the recipe
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.




 More Keerai served with Carrot Curry and Brown Rice





Recipe for Mor Keerai
Spinach and yogurt stew
Serves 3-4 
Originally posted on our other blog 


Ingredients
2 tbsp chana dal
1 tbsp raw rice
1/3 - 1/2 cup coconut scrapings
2 sprigs curry leaves
Handful of coriander leaves
4-6 green chillies
2 cups thick yogurt
3 packed cups of finely chopped spinach leaves
1 tsp oil
1/2 tsp mustard seeds
2 tsp udad dal
pinch of asafoetida
1 tsp salt
1 tbsp pure coconut oil (optional)


Directions

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.
Serve with hot rice and a vegetable curry.


10 comments:

Nandini Vishwanath said...

Not something we make at all. Must try!

evolvingtastes said...

Terrace grown spinach and chilies - yaaay. How lucky.

I have almost the same type of watis (katoris) too, gifted to me.

Maya said...

If this was Facebook, I would say'like

Maya said...
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Maya said...
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Nandita said...

@Nandini - this is the first time I'm trying this. If you like MorKozhambu, you are sure to like this.

@Evolvingtastes - Home grown spinach beats dubiously grown bought spinach anyday and the beauty is that it is possibly the simplest and quickest thing to grow

@maya - thanks for liking it :)

Spandana said...

Meal with home grown produce always tastes delicious.
I never made this.. it looks very yumm.

Suchi said...

What a lovely garden you have and cooking with fresh garden produce, what a treat!

Sunita Suhas said...

What a lovly dish, I am a big fan of palak and love all kind of palak receipes. Would definetly try this one. Hopefully I should be able to make it with my home grown palak too.
Love....sunita

Aparna said...

Sounds very interesting! Have been wanting to make something new with my home grown palak, will try this tomorrow :).

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