Thanjavur mor Keerai
A unique kootu recipe with slightly sour curd and keerai is a popular thanjavur dish. easy to prepare dish goes with south Indian dishes also tastes good with pulao, paratha ext.
WHAT IS SPECIAL ABOUT South Indian spinach raitha RECIPE?
Raita is super simple, and easy to make. Mild spice dip is a tasty way to make kids eat spinach. With minimal pantry ingredients and curd, raita can be prepared within 10 minutes. You can adjust the consistency according to your preferences by adding extra water.
WHAT KIND OF CURD SHOULD I USE FOR THE keera pachadi RECIPE?
Always use fresh thick creamy curd. I have used homemade curd, but you can also use sour cream or non-flavored Greek yogurt for raita. Use thick, well-set curd or yogurt. If you have a watery curd, set aside the whey for buttermilk separate the thick curd, and use it for raita.
CAN I USE SOUR CURD?
Slightly Sour curd gives the best flavor but if the curd is sour use little milk instead of water. Avoid extremely sour curd.
SHOULD I WHISK THE CURD?
Yes, it is very important to whisk the curd well and make sure the curd is lump-free. If whey separates or curd is lumpy, it will affect the mor keera texture
CAN I USE ROOM-TEMPERATURE CURD?
For the best flavor, I would recommend using chill curd for spinach raita. During summer mix the curd before serving and also store leftover pachadi in the fridge.
WILL mor kootu TASTES SPICY?
I have used 2 green chilli and it was not spicy. If you prefer spicy kootu adjust chilli accordingly
Should I add Dal for keerai mor kootu?
traditionally dal is not added for mor kootu, if you add Dal add extra chili
Can I pulse spinach?
Traditionally spinach is mashed well and prepared. I fine-chopped spinach and prepared mor keerai. Instead, you can pulse spinach after cooking.
pachadi recipes in TMF
CURD BASED RECIPES IN TMF
Coconut-based recipes
kootu
Spinach based recipes
Ingredients
To temper:
1/2 tablespoon coconut oil 1/2 teaspoon mustard Seeds 2 teaspoon urad dal red chilli Few curry leaves
to grind
1/2 teaspoon cumin seeds 2 green chilli 1 tablespoon thick curd 1/4 teaspoon rice flour, heaped water 1/4 cup, tightly pressed coconut
mor kootu
283 grams spinach 3/4 cup water Required Salt 1 +1/2 cup thick curd
How to make keerai mor kootu with step-by-step pictures
Grind the ingredients listed under “to grind” and keep them aside
Add spinach and water; cover and cook for 3 minutes
furthermore add ground mixture, water, and salt; cook for 5 minutes
turn off the stove Take thick curd to a wide vessel and whisk well until you use smooth lump free curd
Add whisked curd; mix well
cook on low flame for 1 minute
Add oil and heat
furthermore, add mustard seed and urad; splutter
add curry leaves and red chilli; roast finally, add asafoetida and mix well
add the tempering and mix well
