Moru Keerai
Spinach in a coconut and yogurt gravy
Ingredients
- 3 cups finely chopped spinach
- ¾ cup sour curd/yogurt
- Salt to taste
To grind
- ½ tsp oil
- ⅓ cup grated coconut
- ¼ tsp fenugreek seeds / vendhayam / methi seeds
- ½ tsp cumin seeds / jeera
- 3-4 dry red chillies
To temper
- 1 tsp oil
- 1 tsp mustard seeds
- 1 dry red chilly broken
- 1 tsp split urad dal
Instructions
- In a small pan, heat 1/2 tsp oil and fry the red chillies and fenugreek seeds.
- Grind with coconut, cumin seeds to a smooth paste.
- In a kadai add the chopped spinach, 1/4 cup water and cook till the spinach is wilted.
- Add the ground coconut paste, salt and cook for another 3-4 minutes.
- Whisk the curd well and add to the spinach. Cook till the curd starts to froth. Remove from heat.
- In a small pan, heat oil and add mustard seeds, red chilly and urad dal. Once dal turns golden, pour into the curry.
Notes
- Adjust the number of red chillies according to your spice preference,
- I used palak here, you can use other variety of greens.
- If your yogurt/curd is not sour, add little tamarind while cooking the greens.