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.
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)
Coconut oil -1 tsp
Mustard seeds - 1/2 tsp
Methi seeds - 1 tsp
Red chillies - 2 nos broken
Curry leaves - 1 sprig
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.
Adding garlic and small onion is purely optional.