Keerai Thandu Morkootu Recipe

Cooking Directions

• STEP 1.Clean and chop the tender stems of the greens into small pieces.
• STEP 2.Pressure cook the chopped stems with water, turmeric, and salt until soft.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 4.Add chopped onions and saut茅 until golden brown.
• STEP 5.Add the cooked stems to the pan and mix well.
• STEP 6.In a bowl, whisk yogurt with water and add it to the pan.
• STEP 7.Add sambar powder, salt, and grated coconut to the pan and mix well.
• STEP 8.Simmer the curry for a few minutes until it thickens.
• STEP 9.Prepare a tempering by heating oil and frying mustard seeds, cumin seeds, and dried red chilies.
• STEP 10.Pour the tempering over the curry and garnish with fresh coriander leaves.
• STEP 11.Serve hot with rice.

Cooking Tips

• Choose tender stems of greens for a softer texture in the curry.
• You can adjust the consistency of the curry by adding more or less water and yogurt.
• For a spicier version, you can add green chilies or red chili powder to the curry.
• If you don't have sambar powder, you can substitute it with a mix of red chili powder, coriander powder, and turmeric powder.

Storage and Serving

• Leftover morkootu can be stored in the refrigerator for up to 2 days.
• Reheat the morkootu in a pan or microwave before serving.
• Serve the morkootu with steamed rice and a side of papad or pickle for a complete meal.