Keerai Thandu Morkootu Recipe

Recipe By Slurrp

Keerai Thandu Morkootu is a traditional South Indian dish made with tender stems of greens like spinach, amaranth, or fenugreek. It is a simple and comforting curry that is prepared by cooking the greens with yogurt and a blend of spices. The dish gets its unique flavor from the tempering of mustard seeds, curry leaves, and dried red chilies. Keerai Thandu Morkootu is typically served with rice and makes for a wholesome and nutritious meal.

3.8
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15minstotal
15m.total
Keerai Thandu Morkootu
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Ingredients for Keerai Thandu Morkootu Recipe

  • 1/2 cup Tender Stems Of Greens
  • 1/4 Onion, Chopped
  • 0.13 cup Yogurt
  • 0.06 cup Grated Coconut
  • 1/4 teaspoon Sambar Powder
  • As required Salt To Taste
  • as required For Tempering
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • 1/2 Dried Red Chilies
  • as needed Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
64
calories per serving
5 g Fat2 g Protein3 g Carbs2 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    2g
  • Carbs
    3g
  • Fiber
    2g

MacroNutrients

  • Carbs
    3g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    43mg
  • Iron
    1mg
  • Vitamin A
    985mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    57mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    41mg
  • Manganese
    < 1mg
  • Phosphorus
    24mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp