MOR KEERAI RECIPE / KEERAI MOR KOOTU RECIPE / SOPPINA MAJJIGE HULI

What does comfort food mean to you ? For me .. it’s alway’s simple home cooked everyday  food. Today’s post ” SOPPINA MAJJIGE HULI MOR KEERAI / KEERAI MOR KOOTUis one such comforting traditional dish..  that is very popular in SouthIndia . Made from greens and yoghurt ..it’s a great way to include greens in your diet. Mor Keerai recipe can be done using spinach or any green leafy vegetable or amaranth  or  using mixed greens . Here I have used amaranth leaves ( harive soppu) . Enjoy it as an accompaniment for rice.

Mor keerai recipe

I have earlier shared many Kootu recipes and majjige huli recipes with you all. Basically in Karnataka there are two variations of making majjige huli. Bangalore/Mysore version and Udupi/Mangalore version. Mangalore version is mild,simple.And the Bangalore /Mysore version takes in more spices and ingredients. With mildly spiced and flavored  , creamy texture from coconut .. this soppina majjige huli or mor keerai kootu tastes really tasty . Since it’s a no onion no garlic dish one can make it for any festivals too . So are you ready to try this simple and comforting curry … here you go …

keerai mor kootu recipe

MOR KEERAI RECIPE / KEERAI MOR KOOTU RECIPE

Smitha Kalluraya
Course Main Course
Cuisine south indian
Servings 4 people

Ingredients
 

  • 3 cup Any greens / Amaranth Leaves / harive soppu, cleaned and chopped
  • 1 cup Buttermilk /sour curd

For grinding / Masala

  • 1/2 cup coconut, grated
  • 3-5 nos Green Chilli
  • 1 tsp Cumin Seeds/ Jeera
  • 2 tsp Besan /Bengal Gram Flour, (used for thickening)
  • 1/4 tsp Haldi /turmeric
  • Salt to taste

For the seasoning

  • 1 tsp Oil
  • 3/4 tsp Mustard seeds
  • 1-2 nos Red Chilli, broken
  • few Curry Leaves
  • a pinch Asafoetida/ hing

Instructions
 

  • 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.
    keerai mor kootu recipe

Notes

  • 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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