Keerai thandu morkootu recipe | mor kootu recipe, Traditional South Indian yogurt-based gravy with step-by-step pictures.
Keerai thandu is the stem of Indian spinach, mulai keerai | amaranth leaves. We usually discard the root part and use the stem and leaves. Some people chop the keerai along with the stem. We make keerai poriyal, keerai masiyal or keerai molagootal too. I remember my grandmother using only leaves in making masiyal or kootu. She uses the stem in sambar or make this mor kootu.
Keerai thandu Morkootu recipe is similar to aviyal. This is a super quick and easy recipe, and I can say it is perfect for summer too. We usually mix this with rice and eat it with simple papad. Or we can have this as an accompaniment for coconut rice, lemon rice, tamarind rice, or vatha kuzhambu sadam too.
We can mor kootu using vazhai thandu (banana stem) and poosanikai | white pumpkin. Also check out Vazhaithandu mor kootu, Keerai ulundu vadai, Keerai masala vadai and keerai veppdu
Keerai thandu mor kootu recipe
Ingredients
- 1 cup keerai thandu | spinach stem chopped
- 1 tsp coconut oil
- ¼ tsp mustard seeds
- 2 tbsp yogurt | curd
- Salt as needed
- To grind
- 1 tsp cumin seeds
- 3 tbsp coconut
- 1 green chili
- ½ tsp rice flour
Instructions
- Chop the stem of the spinach finely. Discard the root.
- Cook this in a pan adding very less water. Add salt while cooking.
- This will get cooked in 7-10 minutes.
- Grind the coconut, green chilli and cumin seeds along with the rice flour into a smooth paste.
- Add little water while grinding.
- Mix the paste to the cooked spinach stem and add the yogurt to this.
- Mix well to form a thick gravy. do not add much water as it will make the kootu watery.
- After adding yogurt do not boil for a long time. Just put off the flame in a minute.
- Temper with mustard seeds in coconut oil.
Notes
2. Do not use sour curd for making mor kootu.
3. Mor kootu pairs well with rice and Vatha kuzhambhu
- Chop the stem of the spinach finely. Discard the root.
- Cook this in a pan adding very less water. Add salt while cooking.
- This will get cooked in 7-10 minutes.
- Grind the coconut, green chilli and cumin seeds along with the rice flour into a smooth paste.
- Add little water while grinding.
- Mix the paste to the cooked spinach stem and add the yogurt to this.
- Mix well to form a thick gravy. do not add much water as it will make the kootu watery.
- After adding yogurt do not boil for a long time. Just put off the flame in a minute.
- Temper with mustard seeds in coconut oil.
- You can make mor kootu using Vazhaithandu | banana stem and white pumpkin too.
- Do not use sour curd for making mor kootu.
- Mor kootu pairs well with rice and Vatha kuzhambhu
I've heard a lot about keerai morukootu, but never tried it..Now you've tempted me to try out soon..Looks very good
Yummy recipe Jayashri, I've had vazhaithandu morukootu, keerai thandu, I'll try this next time when I get spinach..
have not tried this before, sounds delicious n tempting. Thanks for sharing such healthy recipe. ..
Yummy koottu!
Looks yummy and delicious.. simply inviting 🙂
Indian Cuisine
Never heard about this before.Sounds interesting and looks yummy.Apart from spinach can we cook with any other keerai(thandu keerai).
Sudha, my mom usually makes this with molakeerai, though she makes normal keerai kootu with other keerai for this recipe she uses arai keerai only.
so… molaikeerai or araikeerai?? confused by ur reply
We generally use mola keerai as it has more bigger stem. But you can use arai keerai too
wow good one .. i feel bad to throw off the stems.. but this is not going to happen more.. thanks for sharing a wonderful recipe and pls come out more authentic recipes.. they shd not fade away from our genes..n i will def try it..
Well said kalpana. Even I try to include a traditional recipe in a month.
Sounds very easy…. can we use spinach/palak leaves?
sailaja, normally we use the mola keerai( amarnath leaves) Hope palak also works out.
This look Delicious…You have made it awesome..Totally YUMMO..
Aarthi
https://yummytummy-aarthi.blogspot.com/
lovely bowl, lovely linen, lovely recipe 🙂
Very nice kootu. new to me 🙂
Lovely recipe Jeyashri..I too feel bad when I dump all the thandu in garbage..will make this instead. Love your bowl.
wow…never had is before… give me some rice pls and can finish off in a jiffy…
It sounds amazing, will try it out… I usually make sambar, this sounds nice idea..
i've never tried this one…this looks delicious…will try it out
Never heard of this , but looks really yummy. i tried your thiruvathirai kali , it was really fantastic and everybody at my home liked it. thanks for the detailed recipe.
it sounds fabulous…lovely recipe
Wow this sounds new to me…nice healthy and tasty recipe
wow..never heard about this dish..looks tasty and very healthy
Nice recipe…
Wow morkootu looks super healthy and super tempting.
this looks divine…will make this week..;)
Tasty Appetite
We too make this and we call it Thandu thayir pachadi and also make moor kulambu only with Thandu ..both I love a lot.. But for moor kulambu we used to season using coconut oil but not for thayir pachadi , But next time I am going to use coconut oil seeing ur recipe.
And we add little more curd too 🙂 I saw u have added 2 tbsp only .. will try this way next time ..cos I love keerai and particularly thandu so so much
This looks super yummy…Lovely presentation…
Drooling here…yummy looking
Just yummy. Made in the morning, couldn't resist till lunch
It was yummy.I made it yesterday.Thanks for posting.Keep posting such traditional recipes…