Tag Archives: spinach 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

Curry leaves Powder recipe / Karuvepillai (Karuveppilai) Podi recipe

Curry leaves Powder recipe / Karuvepillai (Karuveppilai) Podi recipe

Curry leaves is a must in Indian cooking, because of health benefits. Curry leaves is consumed in too many forms, mostly as a tempering ingredient in almost all the south Indian dishes, in chutney’s, may be deep fried as crisps along with deep fry like chicken 65, fish fry and so on. There is one more take on this curry leaves as Curry leaves powder commonly known as KARUVEPPILAI PODI in tamil / Karibevu pudi in Kannada.

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Curry leaves powder recipe / Karuvepillai podi recipe

This curry leaves powder / Karuveppilai Podi can be served along with steamed rice with a tbsp of ghee/gingelly oil, can be served along with idli and dosa with some gingelly oil. This powder can be prepared and stored in an air tight container and it stays fresh for months’ time, so that it will be easy to use.  All it takes just 10 mins to prepare, but a life saver, that can be used for lunch or breakfast or dinner.

For more basic ingredients recipes, CLICK HERE and for more Chutney Recipes CLICK HERE.

Curry leaves has too many medicinal health benefits as it is rich in calcium and vitamin A, the most common among them are our hair growth – this helps in dense hair growth, prevent hair fall and also delays hair greying. Let me share the recipe…

Ingredients:

  • Ulundam paruppu / White lentils / Urad dal – 3 tbsp
  • Tuvaram paruppu / Split pigeon peas / Toor dal – 2 tbsp
  • Kadala paruppu / Split chick pea (gram) / Channa dal – 2 tbsp
  • Curry leaves / Karuveppilai – 1 ½ cups
  • Cumin seeds / Jeeragam – 1 ½ tsp
  • Black peppercorns / Milagu – 1 ½ tsp
  • Red chillies – 4 nos
  • Garlic – 3 cloves
  • Salt to taste

Preparation:

  • Wash the curry leaves in running water, drain the water, spread it over a cloth and dry it for almost an hour.
  • Heat a heavy bottomed vessel, add all the lentils (white lentils, split pigeon peas, split chick pea) followed by cumin seeds, pepper corns and red chillies.
  • Cook in medium flame until it turns golden brown in color, remove it from fire and spread it over a plate.
  • Add the curry leaves and garlic to the same vessel, and cook until the leaves turn crispy.
  • Remove it from fire and spread it over a plate.
  • Grind the lentils, spices, red chillies and cumin seeds to a fine powder.
  • Add the curry leaves and garlic to the ground powder and grind it to a fine powder.
  • Transfer it to a plate, spread it and let it rest until it reaches the room temperature.
  • Transfer it to an air tight container.

Stay fresh for months’ time. Serve with idli, dosai or steamed rice topped with gingelly oil or ghee/clarified butter.

 

Aloo Palak Stir-Fry

Aloo Palak Stir-Fry

Recently I got to taste this combination in one of the restaurant, it was delicious. And so thought of preparing it at home, it came out well. I have accompanied it with steamed rice and sambar. Let us move on to the recipe…

Aloo Spinach Stir-Fry

Aloo Spinach Stir-Fry

Ingredients:

  • Palak – 1 bunch
  • Aloo / Potato – 4 nos (medium sized)
  • Onion – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – a pinch
  • Chilli powder – ¾ tsp
  • Salt to taste
  • Oil – 3 tbsp.

Preparation:

  • Take out the palak from the stalks, wash them in running water, drain the water and keep it aside.
  • Peel and finely chop the onions, keep it aside.
  • Pressure-cook the potatoes for 2 whistles, remove the lid when the pressure subsides.
  • Drain the water, rinse the potatoes in running water and roughly chop them. Keep it aside.
  • Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn transparent.
  • Add in the palak leaves and cook for few mins, sprinkle little water, cover and cook until the palak is cooked.
  • Add in the potato pieces, along with salt, turmeric powder and chilli powder. Cook until the raw smell goes off.
  • Cook until the masala gets blend well with the veggies.

Serve hot. Goes out well as side dish for lunch or as side dish with chapathi or roti for dinner.