MORU KEERAI (YOGHURT BASED PALAK/SPINACH CURRY)

Moru keerai or spinach curry in yoghurt is  made with spinach leaves, curd and raw peanuts.  This can be served with rice and chapati too.  

It is a simple and easy preparation and will not take much time if you have already cleaned the bunch of spinach.   you can pick the leaves and store in the fridge will remain for 2-3 days.

Leafy vegetables are good for health and hence must be added to the diet atleast once in a week.  It contains lots of calcium.  If you use such vegetables in your diet, there is no need to pop up the calcium tablets at a later stage in your life.

 

moru keerai (spinach curd curry)

Let us look at the recipe now:

Ingredients:

1 bunch palak cleaned and washed

½ coconut grated

1-2 green chilli

A handful of peanuts

Turmeric powder

Salt

1 cup curd

Tempering:

1 tsp oil

1 tsp cumin seeds

½ tsp fenugreek seeds

2-3 pcs of broken chilli

Method:

1.  Blanch the palak in hot water, remove and and run through cold water.

blanching



blanched palak

2.  Put in mixer and make a  coarse puree of it.

3.  Cook the peanuts with 1 cup of water and little salt and keep aside.

boiled peanuts

4.  Grind the coconut with green chilli 

5.  Mix the ground paste, palak puree and peanuts and boil, check the salt and add.

6.  Beat the curd and mix with the palak and remove from stove.  do not boil after adding the curd.

7.  Temper with the ingredients mentioned above.

How to serve: 

Serve hot with rice, chapatti.

METHOD: 2

Ingredients:

1 bunch palak cleaned and washed

1-2 green chilli

A handful of peanuts

Turmeric powder

Salt

1 cup curd

1 tsp ginger garlic paste

1 tsp besan (kadalamavu, gram flour)

Tempering:

1 tsp oil

1 tsp cumin seeds

½ tsp fenugreek seeds

2-3 pcs of broken chilli

Method:

1.  Blanch the palak in hot water, remove  and run through cold water.

2.  Put in mixer and make a puree of it.

3.  Cook the peanuts with 1 cup of water and little salt and keep aside.

4. Grind the green chilli or you can used chilli paste.

5.  Beat the curd, add besan in it and mix well without any lumps.

6.  Heat oil in kadai, add the cuminseeds, fenugreek seeds, broken chilli.

7.  Add the green chilli and ginger garlic paste, sauté till the raw smell goes off.

8.  When it is done, add the palak puree, peanuts, salt, turmeric powder and allow to boil for two minutes

9.  Add the curd in it and simmer for two minutes.  The curd will not curdle as we have added besan in it.

How to serve: 

Serve hot with rice, chapatti.

This is diet friendly as no coconut  added in it.