Mor Keerai

Keerai Molagootal is our most favorite kootan at home. My sister-in-law, Radhika, is the one who used to prepare Mor Keerai regularly. So here’s my try on Mor keerai. I have used spinach. This dish could be prepared with any other type of keerai also.


Spinach — 1 Bunch

Coconut. — 1/2 Cup

Green chili — 2

Sour curd —- 1 Cup

Turmeric powder — 1/2 Teaspoon

Rice flour — 1 Tablespoon

Mustard Seeds — 1 Teaspoon

Fenugreek — 1/2 Teaspoon

Salt — 1 Teaspoon

Oil — 1 Teaspoon.


Wash the spinach well and chop them. Place the spinach in a vessel ,add turmeric powder and salt ,cover and cook. Cool the spinach and grind it into a paste, transfer back the paste into the vessel . Beat the curd and keep aside.Now grind together coconut ,green chili and rice flour adding water. Add the grounded coconut paste to the spinach paste,mix well and boil for 2 minutes . Now pour in the curd,mix well and simmer till the kootan starts frothing. put of the heat.(add extra water to adjust the consistency) Heat oil in a pan,add mustard seeds when they crackle add the fenugreek ,when the fenugreek changes color put of the heat. Add this tempering to moru keerai. Enjoy moru keerai with hot rice and either raw banana fry or seppankizhangu fry.

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