KEERAI URUNDAI MOR KUZHAMBU / (GREENS KOFTHA KADHI)

we usually prepare urundai/ kofta kadhi/ kuzambu.But this one is different from our usual urundai kuzhambu, this is the healthier version .The koftas are prepared with spinach and the gravy is coconut yoghurt stew.

INGREDIENTS

Thuvar dal                                                                        - 1 cup

Channa dal                                                                      - ½ cup

Spinach or amaranth greens finely chopped    - 1 cup (tightly packed)

Green chillies                                                                  - 4 nos

Finely chopped ginger                                                 - 1 tsp

Small onions                                                                    - 1 cup

Garlic                                                                                   - 3 nos (optional)

Salt                                                                                       - to taste

Oil                                                                                         - for frying

METHOD

Soak dal at least for an hour in water and then grind it.by adding chopped ginger, garlic . required salt onions.

prinkle water little by little and grind it, don’t add more water at a time. Take the batter in a bowl. Clean the fresh spinach and add the chopped spinach,with the batterand mix well.

      Mean while heat the oil in a kadai.

Make small lemon sized balls and gently slide in to the hot oil and fry in medium flame till it turns golden brown colour.

      Drain it in the colander and keep aside.

FORSEASONING

Oil                                            - 1 tbsp
Mustard seeds                          - 1 tsp
Curry leaves                             - 2 sprigs
Green chillies                           - 4 nos ( finely chopped )

INGREDIENTS FOR MOR KUZAMBU

Thick curd or buttermilk          - 3 cups
Salt                                           - as required
Curry leaves                             - 2 sprigs

FOR WET GRINDING

Fresh grate coconut                   -  1  ½ cups
Green chillies                            - 8 nos

FOR SEASONING

Oil                                              - 2 tsps
Mustard seeds                            - 1 tsp
Redchilli                                    - 2 nos
Methi seeds                               - 1/4tsp
Curry leaves                              - 2 sprigs

METHOD FOR PREPARING MOR KUZAMBU( KADI )

Grind all the wet ingredients adding half quantity of the curd
Boil the ground masala & simmer for 5 minutes & add the remaining curd & mix well
When it comes to boil ,

When the mor kuzambu boils well , dip these dal koftas gently .boil for two minutes . ( these koftas or urundais can be added as substitute for any vegetable )
The kuzambu can be slightly  watery as these urundais ( koftas ) thickens the dish .
2 or 3 urundais ( koftas ) can also be  mashed & added for thickening. 

 Garnish with curry leaves & remove from heat & season it with mustard seeds , redchilli , & methi seeds in oil .

NOTES

Grind the batter by adding little water,if the vada drinks too much water adjust it by adding a tsp of rice flour into it.
You can add any variety of keerai(spinach),preferably murungai keerai and sirukeerai tastes good.
You can also add turmeric powder if you want.