Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe

Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe

Mor Kulambu or Moru curry is one of our family’s favorite and at least once in a week we use to have this Mor kulambu. In my earlier days, I use to prepare this moru curry with coconut and later when heard the version of mor kulambu without coconut and tried it, my family loves it to the core. So, this moru curry without coconut has been a default in our weekly menu. Few days back when I had very few spinaches left in my refrigerator along with some grated coconut, as I was planning for a holiday, decided to finish it off and so prepared this moru curry with coconut and spinach.

CLICK HERE for more Vegetarian recipes and CLICK HERE for Mor Kuzhambu recipe without Coconut.

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Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe / Mor Kuzhambu recipe with coconut

Keerai Mor Kulambu / Spinach Mor Kulambu is an easy, simple, also less time-consuming dish but delicious and healthy. Goes out well with steamed rice for lunch with any stir-fry or deep fry or chips. Let me share the recipe…

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Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe / Mor Kuzhambu recipe with Coconut

Ingredients:

  • Curd / Yogurt – 2 cups
  • Spinach – ½ cup
  • Mustard seeds – ¼ tsp
  • Onions – ½ no (medium size)
  • Cumin seeds – ¼ + 1 tsp
  • Fenugreek / Methi / Vendayam seeds – a pinch
  • Curry leaves – a sprig
  • Coconut (grated or pieces) – ¼ cup
  • Coconut oil – 1 tbsp
  • Red chillies – 3 nos
  • Salt – 1 tsp or as per your taste

Making of Keerai Moru Curry / Keerai Mor Kuzhambu –

Preparation:

  • Clean and finely chop the spinach, keep it aside.
  • Whisk the curd, make sure no lumps are formed or whisk in mixer using the reverse mode just for a second.
  • Peel and finely chop the onion, keep it aside.
  • Grind coconut, red chillies and a tsp of cumin seeds to a fine paste by adding little water and keep it aside.
  • Heat oil in a kadai, add mustard, fenugreek, cumin seeds followed by curry leaves and wait until it crackles.
  • Add the onions, cook until they turn transparent.
  • Add the finely chopped spinach, cook for few mins or until the leaves turn dark green in color.
  • Pour ½ cup of water, cover and cook, until the spinach becomes soft or cooked.
  • Pour in the ground coconut masala, cook until the raw smell goes off.
  • Pour the whisked curd / yogurt, cook in medium flame, keep on stirring continuously, so that you don’t get the curdled texture.
  • Once the curry starts bubbling, remove it from fire and transfer it to a bowl.

Serve it hot with any stir-fry and appalam.

Note: You can use any variety of spinach / keerai. For our daily Lunch Box update – CLICK HERE.

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Lunch Box with Mor Kuzhambu and Cabbage Stir-fry

How to use Basic Jars of Preethi Zodiac Mixer Grinder (Making of Chutney, Spice powder and Vada Batter)

How to use Basic Jars of Preethi Zodiac Mixer Grinder (Making of Chutney, Spice powder and Vada Batter)

Recently I have shared the unboxing of Preethi Zodiac, as mentioned in that post this mixer grinder has too many options and can be named as All-in-All in a kitchen. So, I have mentioned to share the usage of each and every jar elaborately with a recipe.

In this post, I am going to share how to make use of the basic jars – Chutney Jar, Wet Grinder Jar and Dry Grinder Jar.

Making of Coconut Chutney, Cumin powder and Medhu Vada Batter using Preethi Zodiac –

I have prepared a basic COCONUT CHUNTEY using chutney jar, also you can grind wet masalas for the curries using this jar. So, a basic south Indian chutney with the Basic Chutney jar –  for the detailed chutney recipe, CLICK HERE. It just took 3 mins to grind the chutney, to the proper texture.

Coconut Chutney grounded using Preethi Zodiac Mixer Grinder

I have prepared CUMIN / JEERA powder using Dry grinder jar, I have roasted the powder with few red chillies, added ½ tsp of rock salt and ground it to a fine powder. After grinding spread it over a plate, store it in an air-tight container and it stays fresh for a couple of months.

Cumin / Jeera powder using Preethi zodiac Mixer Grinder

I have prepared batter for Medhu vada / ulunda Vadai, using Wet Grinder Jar, usually most of them prefer grinding this vada batter in grinder, but when it comes to me, I have never ever grinded vada batter in grinder, I have been using only my Preethi Mixer till date and the vada comes out fluffy, crispy outside and soft inside. Since Preethi mixer can run for long time without getting hot, makes the batter perfect. Make sure to sprinkle water every now and then when the batter gets struck, also take a break in between will grinding and make sure that you soak the dal/lentil for atleast 4 hrs. For recipe CLICK HERE.

How to grind vada batter using Preethi zodiac Grinder

Note:

  • Make sure, to grind only when it reaches room temperature.
  • Hold the lid tightly while grinding, never close the hole at the top of the lid.
  • Turn the speed from 1 to 3, with a minute of interval.
  • Turn the jar and lock the jar, before you start grinding.

Suggestion:

The only thing I suggest here is there is no opening in the top of the dome (lid of mixer jar), it was little difficult to pour water to the jar. When there is opening in the dome, we just open only the lid in the dome and pour water, but now we need to remove the lid and then pour water.

Stay tuned for the next review of our Juicer Jar. CLICK HERE for the Unboxing and Specifications of Preethi Zodiac Mixer Grinder.

Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Herb rice is one such easy, quick and delicious lunch or dinner ideas that can be prepared for lunch box or parties. Eating rice in the same way (steamed with some stew/curry) is boring at times, but in spite of all these, there are few people who want to eat rice and go for biryani or pulao. So this rice is very helpful at those times, with very few ingredients. I have induced prawns, you can substitute them with chicken or vegetables or even serve it as plain herb rice.

CLICK HERE for more Seafood Recipes.

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Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Prawn Herb Rice has good aroma, since it’s prepared with butter, and Dried Italian herbs like oregano, thyme and rosemary. It melts in mouth with little crunchiness of the prawn, this would be a best for kids lunch box, as they would like them to the core. Also you can make use the leftover rice from lunch for a yummy dinner with this Prawn Herb Rice. Let me share the recipe…

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Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Also check out our Indian style Prawn rice and Buttery Prawn Head Rice

Ingredients:

  • Prawn – 200 gms
  • Steamed Rice – 2 ½ cup (1 cup – 160 ml)
  • Onion – 1 no
  • Garlic – 3 cloves
  • Butter – 1 ½ tbsp.
  • Italian herbs (oregano, thyme, rosemary) – 1 tsp (all together)
  • Black pepper powder – 1 tsp
  • Green chilli – 1 no
  • Salt – 1 ¼ tsp or as per your taste

Preparation:

  • Peel and finely chop the onions and garlic into fine pieces. Slit the green chilli to equal halves.
  • Melt butter in a very heavy bottomed vessel, add onions and garlic, cook until they turn golden brown in color.
  • Add the green chill, prawn, Italian herbs, salt and half the amount of black pepper powder, cook in medium flame for 5 mins or until the prawn is cooked.
  • Add the rice, followed by the leftover black pepper powder and cook in medium flame for another 5 mins or until the rice combines well.
  • Remove it from fire.

Serve hot with any Gravies like Prawn Potato Gravy or Curd Chicken.

Note: I have been using smaller size prawns in this recipe, you can make use of size of your choice, but the small ones are preferably suitable.