AMARANTH YOGHURT STEW / MOR KEERAI

Amaranth yoghurt stew / Morkeerai is one of the popular dish in Brahmin cuisine and  now a days this is  almost a  forgotten dish. Frpm greens, we always prepare molagootal, keerai masiyal, poriyal.  Green leaves and curd makes an heavenly combination and also a soothing dish to have in summer.You can use any type of greens like palak, siru keerai etc, to make this dish.

INGREDIENTS

Finely chopped amaranth leaves     - 3 cups

Turmeric powder                                    - ½ tsp

Sugar                                                             - 1 tsp

Salt                                                                - to taste

FOR WET GRINDING

Freshly grated coconut                     - 1 cup

Raw rice                                                   - 1 tbsp

Coriander seeds                                   - 1tbsp

Green chillies                                       - 6 nos

Yogurt                                                     - 2 to 3  cups thick

Garlic or small onion                       - 2 nos(optional)

FOR SEASONING

Coconut oil                            -1 tsp

Mustard seeds                      - 1/2 tsp

Methi seeds                           - 1 tsp

Red chillies                             - 2 nos broken

Curry leaves                            - 1 sprig

METHOD

Wash the amaranth leaves and chop it finely and Cook it with ¼ cup of water adding, turmeric powder and sugar.

Allow to cool the cooked amaranth leaves and just blend it coarsely in a mixer.(don’t make it a smooth paste) and keep aside.

 Grind together grated coconut, green chillies, coriander seeds, garlic or onions with curd to a smooth paste.

Mix amaranth leaves and coconut paste together and cook in a pan adding required salt till the amaranth coconut gravy starts frothing. (don’t allow the curds to boil, otherwise it will split). Remove from flame.

Heat oil in a pan add mustard seeds, when it splutters, add methi seeds and red chillies and curry leaves.

Add the seasonings to the amaranth coconut gravy.

Amaranth yoghurt stew is ready to serve.

Serve hot with steaming hot rice, dosas.

NOTES

Adding garlic and small onion is purely optional.