MOR KEERAI RECIPE / KEERAI MOR KOOTU RECIPE
Any greens / Amaranth Leaves / harive soppu
cleaned and chopped
Buttermilk /sour curd
For grinding / Masala
Cumin Seeds Jeera
Besan /Bengal Gram Flour
(used for thickening)
Salt to taste
For the seasoning
Wash and rinse amaranth leaf / any that you are using . Chop it finely. If the stem is too tender , you can chop them along with leaves.
Cook greens with a cup of water , till greens are nicely cooked . Mash the greens well.
Grind the ingredients given under grinding to a very smooth paste. .. ie grind coconut ,cumin, chilli , salt , turmeric , besan .. along with little water .
Add the ground coconut paste and curd/ buttermilk as needed.
Mix everything well and bring it to a gentle boil .
Heat a tsp of oil, add mustard seeds, when it splutters add red chillies , hing and curry leaves.Pour the seasoning over the mor keerai.
Healthy and nutritious Amaranth majjige huli / mor keerai kootu is ready. Enjoy with rice.
Always finely chop the greens as it will give majjige huli a great texture .
Don’t over boil … just a gentle boil else it will become watery.
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