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.
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.
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