Keerai Thandu morkootu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 cup - Spinach stems (chopped)
  • 3 tbsp - Coconut
  • 1 - Green chilli
  • 1/4 tsp - Cumin seeds
  • 1/4 tsp - Rice flour
  • 1 tsp - Coconut oil
  • 1/4 tsp - Mustard Seeds
  • 2 tbsp - Yogurt (Curd)
  • Salt to taste.

How to Make Keerai Thandu morkootu

  • Chop the stems of the spinach finely.
  • Cook it in a pan with a 1/4 cup of water. Add salt to it.
  • Cook for 7-10 mins.
  • Now grind the coconut, green chilli and cumin seeds and the rice flour into a smooth paste. Add a little water while grinding.
  • Mix the paste with the stems, add the yogurt and boil until the gravy thickens.
  • Boil for 1 min.
  • Temper with mustard seeds and serve with rice.
  • Recipe courtesy: Jeyashri's Kitchen

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