Mor Keerai (Spinach Greens In A Yoghurt And Coconut Sauce / Gravy)

April 12, 2018

•

Vidya Narayan

1,409

Reads

Dinner, Lunch

Prep Time

15m

Cook Time

15m

Cuisine

Indian • South Indian

Yield / Serves

3 Servings

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My Late Mother In Law’s Recipe of Mor Keerai to beat the summers this year is the most tastiest gravy or sauce recipe from the South Indian Cuisine. Subtle spices, leafy greens and a silky coconut gravy to pair with Steamed rice and veggies on the side is the perfect way to enjoy summers. Tastes best with home made Raw Mango Pickle or Instant Manga Kari Pickle and a dollop of curd rice to end the meal.

If we talk about seasonal foods, consumption of leafy greens are restricted or rather completely avoided during the monsoons at most homes, including mine. Hence, summers would be the best time to make use of the leafy greens and get the maximum health benefit. Also, Spinach has a good amount of water content, which helps us remain hydrated too during summers. Encourage consumption of palak or spinach by preparing parathas, gravies or detox drinks. Adding baby spinach leaves in salads help too.

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First lets prepare the gravy mixture by heating a kadhai, adding some oil and then the Bengal gram or chana dal.

Once it turns slightly brown, add the whole red chillies and the methi seeds. Saute and then quickly add the grated coconut, give it a quick stir and switch off the flame.

Cool this completely and then transfer the contents to a mixer grinder jar, add few tblsps of water and grind into a smooth but thick paste. The Gravy Mixture is ready.

Now, in a kadhai or vessel, add 2 cups of water to one bunch of roughly chopped spinach. Let it boil for a minute or so and then quickly switch off the flame and drain the water (not completely), reserve the spinach leaves and quickly add some ice

Ice is added to ensure the cooking stops and the green colour is retained. If you dont have ice, add chilled water too, a glass perhaps.

Grind the wilted spinach to a smooth paste. Donâ€™t use any water for grinding.

Heat a pan on a low flame, add the spinach puree, the gravy mixture of coconut and add some salt. Mix everything together. Adjust the thickness by adding some reserved spinach water.

Once it reaches a boil, add the whisked curd and give it one good stir. Wait for another boil and immediately switch off the flame and prepare the tempering.

Heat a tadka pan and add some oil, mustard seeds and once it crackles, add the whole red chillies and curry leaves. Pour this over the spinach gravy and serve immediately.

For Point No. 4 in method of preparation section, you may choose to pressure cook your spinach for 1 whistle too but since I don’t prefer overcooking leafy veggies, I choose to follow the quick process of wilting the leaves and then shocking them in ice cold water, similar to what is done in case of cooking Palak Paneer to retain that gorgeous green colour.
Unlike Sambar, this doesn’t have a dal or lentils mixture so the thickening is provided by the combination of chana dal and the grated coconut mixture. Hence do not add too much water while grinding the gravy mixture. Some choose to add a tblsp of rice powder to thicken the gravy but I avoid the same.
The yoghurt / curd should not be very tangy. However, few people do prefer tangy / sour curd to be added but we don’t use the same. Thick curd to be beaten well for a few seconds to be added only at the final stage as it leads to splitting if overcooked.
Also avoid heating this gravy too many times as it contains curd. If you are expecting guests, just wait until they arrive and then add the curd to the mixture, bring it to a single boil and switch off the flame and then add the tempering etc.
If you don’t like the flavor of methi seeds, reduce the quantity but don’t skip the same. It adds a great aroma to the gravy.
I have mentioned water as 2 cups for 1 bunch of spinach. The bunch I used was very small say 200 gms. Also, I have retained the water post cooking of the spinach to ensure no loss of nutrients and added the same to adjust the consistency of the gravy.
My MIL gave tadkas or tempering in sesame oil but since I prefer Coconut oil, have used the same.