Mor Keera Kootu / Spinach In Yogurt Sauce

Kootu is such a comfort food for most people in south India. I love to have kootu with rasam. Sometimes, when I have people over and I want to add an extra side dish to my meal, I make this easy version. Using fresh or frozen spinach it takes about 10 minutes to prepare this kootu. I call it the blender/mixer less version. The last thing I want to do is deal with the clean up of the mixer jars. Something about removing the mixer and replacing them in my kitchen shelves bothers me, when I have a lot to do. There are two ways to do away with the mixer and still make the kootu. One, reserve a little of the mor kozhambu from the previous day and add it to the keerai, as my sister does. Second, try this recipe. 

Gadgets:

Saucepan

Ladle

Potato Masher

Measuring cups and spoons

Seasoning wok

Ingredients:

Frozen spinach - 1 15 oz packet 

Butter Milk (store bought) or Thick Curds - 1 cup

Salt

Water - 1/2 cup

Sambar Powder - 1/2 tsp

Asafoetida Powder - a few shakes

Coconut - 1 tbsp

Mustard Seeds - 1 tsp

Udad Dal - 3 tsp

Dry Chillies - 2

Curry Leaves - a few

Oil - 1 tsp

Cumin Seeds - 1 tsp

Preparation:

1. In a saucepan add water, spinach, salt, sambar powder and cook until the spinach is well cooked. About 8-10 minutes.

2. In the meantime, heat the seasoning wok with oil, add asafoetida, mustard seeds and dry chillies. As the mustard seeds start to pop add udad dal and roast it to golden brown. Add coconut and curry leaves and give it a mix. Add this mixture to the keerai.

3. Remove from heat and add butter milk or curds and mix and serve.