Keerai thandu is the stem of Indian spinach, mulai keerai | amaranth leaves. We usually discard the root part and use the stem and leaves. Some people chop the keerai along with the stem. We make keerai poriyal, keerai masiyal or keerai molagootal too. I remember my grandmother using only leaves in making masiyal or kootu. She uses the stem in sambar or make this mor kootu. Keerai thandu Morkootu recipe is similar to aviyal. This is a super quick and easy recipe, and I can say it is perfect for summer too. We usually mix this with rice and eat it with simple papad. Or we can have this as an accompaniment for coconut rice, lemon rice, tamarind rice, or vatha kuzhambu sadam too. We can mor kootu using vazhai thandu (banana stem) and poosanikai | white pumpkin. Also check out Vazhaithandu mor kootu, Keerai ulundu vadai, Keerai masala vadai and keerai veppdu
Chop the stem of the spinach finely. Discard the root.Cook this in a pan adding very less water. Add salt while cooking.This will get cooked in 7-10 minutes.
Grind the coconut, green chilli and cumin seeds along with the rice flour into a smooth paste.Add little water while grinding.
Mix the paste to the cooked spinach stem and add the yogurt to this.Mix well to form a thick gravy. do not add much water as it will make the kootu watery.
After adding yogurt do not boil for a long time. Just put off the flame in a minute.Temper with mustard seeds in coconut oil.
Aarthihttps://yummytummy-aarthi.blogspot.com/
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