Keerai more kootu is an authentic Brahmin recipe in Tamil Nadu. This dish is one of my favourite which my Avva (Mom's Mom) makes. In Kannada they called as Soppu Palidha (Soppu - Keerai & Palidha - Morekuzhambu/ kootu) . They normally use Thandu keerai & Mulaikeerai. Here in Houston we get only the Palak / Pasalai keerai so I used palak and it was just awesome. Taste this traditional dish with hot rice and enjoy your meal :-)
INGREDIENTS:
Keerai / Spinach - 2 to 3 cups (Any spinach / keerai)
Curd - 1 cup whisked
Turmeric powder- 1/4 tsp
Salt - as needed
To grind:
Grated coconut - 1/4 cup
Cumin seeds - 1 tsp
Green chillies - 3
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Red chilli - 1 broken
HOW TO MAKE:
Wash and chop the spinach, keep aside. Whisk the curd.
In a kadai add 1/2 cup of water and keerai. Add needed salt and allow to boil. Meanwhile make a fine paste of grated coconut, cumin seeds and green chilli. Once the keerai got cooked add whisked curd, grounded paste and turmeric powder.
Mix well and allow to cook. In 2 to 3 minutes it will form a foam like bubbles. Do not allow to boil. When it form bubbles turn off the stove. Heat oil in a pan and splutter mustard seeds, add urad dhal and red chillies. Add asafoetida. Once it fried and urad dhal turned into golden brown add this seasoning on the more kootu.
Serve keerai more kootu with hot rice.
TIPS:
Do not add more water in the keerai. This kootu consistency should be neither thick nor watery.
Do not boil the kootu. If it get boiled then the curd will form a thread kind off consistency or a grainy texture.
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