Tag Archives: coconut recipe

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

Thengai Mangai Pattani Sundal

Thengai Mangai Pattani Sundal

As of Navratri, now have been sharing few sundal recipes which we offer to Goddess and then serve to the guests who visits our home. When one comes across the name sundal, almost everyone remember only this “Thengai Mangai Pattani Sundal” which is common in all beaches sold by vendors.

Thengai means Coconut, Mangai means Raw mango and Pattani means Sun dried peas, this dish would be yummy with the combination of the above three ingredients.

Also dedicating this everyone’s all time favorite recipe to WORLD FOOD DAY. Never miss this dish, give a try…

Do check out my other navratri recipe in this link: https://madraasi.com/2015/10/12/navratri-navarathri-recipes/.

It’s Friday and I am taking it to Fiesta Friday #90 hosted by Angie@thenovicegarderner.

Ingredients:

  • Sun-dried peas / kancha pattani – 1 cup
  • Raw mango – 1 no
  • Coconut (grated) – ½ cup
  • Chili powder – ¼ tsp
  • Salt to taste
  • Oil – 2 tsp
  • Mustard seeds – ¼ tsp

Preparation:

  • Soak the sun-dried peas/Kancha pattani over night or if you are going to prepare for evening then soak it in the morning.
  • Drain the water and pressure-cook the pattani in water for almost 5 whistles. Be sure it should be cooked but not to the mashing consistency.
  • Remove the lid when the pressure subsides, drain the water and keep the boiled peas aside.
  • Peel and finely chop the mango into fine pieces (you can chop the mango without peeling them).
  • Heat oil in a kadai, add in mustard seeds, and wait until they crackle.
  • Add in the pressure-cooked peas, along with the mango pieces, grated coconut, chili powder and salt.
  • Cook for few min, until the raw smell goes off.

Serve hot. Usually this sundal is served in newspaper which is folded to cone shape all over the beaches of Tamil Nadu.

 

Coconut Thuvaiyal / Thengai Thuvaiyal

Coconut Thuvaiyal / Thengai Thuvaiyal

Thuvaiyal is another version of Chuntey, which is thick compared to chuntey and ground coarsely compared to chuntey. This coconut thuvaiyal goes out well with rasam rice, koozh/porridge and kanji /porridge. This thuvaiyal is a common dish of Tamil Nadu prepared in each and every family. People call Rasam and Thuvaiyal as poor man’s dish, but it’s a great combination that everyone loves it. Let us move on to the recipe…

Coconut Thuvaiyal / thengai Thuvaiyal

Coconut Thuvaiyal / thengai Thuvaiyal

Ingredients:

  • Coconut – 100 gm
  • Roasted gram / Pottukadalai / Porikadalai – 200 gm
  • Green chilies – 3 nos
  • Garlic – 3 cloves
  • Salt to taste

Preparation:

  • Chop coconut to small pieces or grate the coconut.
  • In a blender, take coconut pieces, roasted channa gram, green chilies, garlic and grind them to coarse paste by adding water little by little.
  • Add in salt as required and grind for few seconds.
  • Transfer it to a bowl.

Serve with warm porridge or rasam rice.