Spinach with buttermilk gravy/Keera Morkootu

After I came here to US, It seems am losing my hair daily. Without vitamin supply, I cant survive here.We can't just rely on tablets alone, so I started including spinach in our diet.Atleast 2-3 times a week is a must to have greens.Since spinach is much cheaper in US than India, I get it often. Spinach is a good source of iron.I love 'kootus' and my hubby is dead against coconut-greenchillies combination. So, I always make him 'porichakootu ' which is 'coconut-uraddal-daniya-milagavathal' combination. So for a change with "vethakuzhambu' , I did this spinach with buttermilk gravy /Keera Morkootu.


Here is the recipe:

Ingredients:

Spinach - 1 or 2 bunch ,Chopped finely, Washed

Coconut- 1/2 cup

Greenchillies- 2

Jeera- 1 tsp

Curd/Yogurt- 1 cup

Mustard-1 tsp

Long red Chillies/Milagavathal - 1



Method:-

1) Grind Coconut,greenchillies,jeera and make in to paste

2) In a kadai with oil, put mustard and wait till splutter. Put urad dal and Long Red Chillies and add spinach/Keera and fry till it cooks well.

3)Add the paste in to that Keera and let it cook for couple of minutes.

After switching off the fire and keep it on the side.Add Yogurt/Thick Buttermilk over the top and mix it. Serve it hot.

Ta..Da Spinach with buttermilk gravy is ready.

Keera Porichakuzhambu / Keera Porichakootu ( Spinach)

Its a rainy day outside and as planned I did Keera Porichakozhambu or Keera poricha kootu. Spinach is so fresh here in Devon ave, Chicago. Wonderful indo-pak filled area and the happy news is you get more Indian vegetables.

I live very close by so I shop every fifteen days to make all those delicious indian curries at home.

Keera( Spinach) is a very good nutrient to our body. Specially on a rainy day, if you eat anything hot will be so delicious, and why ask about hot prepared spinach dish. Yummmm!!!

Its easy and quick to prepare.

Ingredients:

Spinach - 1 bunch
Moong dal - 1/2 cup
Mustard - 1spn
Urad dal- 1 spn

To Fry and Grind- (TFG)

Coconut - 2 spn
Channal Dal /Kalla parupu - 1 Tpn
Coriander seeds/Dhaniya - 1 Tsp
Pepper/Milagu - 5-6
Long Red Chillies/Molagavathal - 2-3
Jeera- 1.5 spn


MEthod:

1) Wash spinach separately and boil it in the Tawa.
2) Cook moong dal in the cooker about 3 whistles
3) Mix spinach and dal and let it cook in the Vessel for few minutes.
4) While doing so, take a small kadai , add Oil
And add those TFG ( To Fry & Grind) and grind it well.
5) Pour it back to the spinach dal and let it boil for 5-8 mts in Medium High flame.
6) In a small kadai, put oil and add mustards, urad dal wait till it splutters and pour it back to the spinach dal.


Keera Porichakozhambu is readdddddddddddddddddddy!!

Yummy yummy!

Keera Morkootu

Keera Morkootu is one of my mother's specialty. I tried to imitate her style, but as you know, mother's recipe is always unique. The recipe as follows

Ingredients:

Spinach - a bunch
Moong dal - 1/2 cup
Buttermilk - As needed

To Grind:

Coconut - 3 tsp
Jeera - 1 tsp
Green Chillies - 3


Tempering:

Mustard - 1 tsp

Method:

1) Separately cook Spinach and Dal.
2) Once it is cooked, let it boil for 5-8 mts and then put the grinded thing with this and boil for 8 mts till it gets semi liquid.
3) After that, add the butter milk to make it little bit thick like the consistency in this picture.
4) Then, in a small kadai , with oil ,put the mustard and wait till it splutters and pout it in the kadai.

Its easy and healthy recipe too. You can make it in 4 steps and takes about 10-15 mts totally.

Method: