Amaranth yoghurt stew / keerai nellikkai / gooseberries
mor kuzhambu is an unique dish. From greens, we always
prepare molagootal, keerai masiyal, poriyal. And from nellikkai / gooseberries
we used to prepare thayir pachadi or kichadi, pickles. By combining Green
leaves / keerai and nellikkai / gooseberries and curd makes a healthy and heavenly combination and also a soothing dish
to have with steamed rice, dosas, etc. You can use any type of greens like
palak, siru keerai etc, to make this dish.
INGREDIENTS
Finely chopped amaranth
leaves - 3 cups
Nellikkai / amla/ gooseberries - 8 to 12 nos
Turmeric powder
- ½ tsp
Sugar
- 1 tsp
Salt
- to taste
FOR WET GRINDING
Freshly grated
coconut
- 1 cup
Raw rice
- 1 tbsp
Green chillies
- 6 nos
Yogurt
- 2 to 3
cups thick
Garlic - 2 nos(optional)
Ginger - 1 inch piece
FOR SEASONING
Coconut oil
-1 tsp
Mustard seeds
- 1/2 tsp
Methi seeds
- 1 tsp
Red chillies
- 2 nos broken
METHOD
Wash the amaranth leaves and chop it finely ,
wash the gooseberries/nellikkai and chop roughly and Cook it with ¼ cup of water adding,
turmeric powder and sugar.
Allow to cool the cooked amaranth leaves ,
gooseberries / nellikkai and just blend
it coarsely in a mixer.(don’t make it a smooth paste) and keep aside.
Grind together grated coconut, green
chillies, ginger , garlic with curd to a
smooth paste.
Mix ground amaranth leaves / keerai and
nellikkai/ gooseberries , and coconut
paste together and cook in a pan adding required salt till the amaranth ,
gooseberries 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 gooseberry coconut
gravy.
Amaranth / keerai nellikkai /gooseberry mor
kuzhambu yoghurt stew is ready to serve.
Serve hot with steaming hot rice, dosas.
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