More Keerai

translated into english means spinach in buttermilk gravy. This simple dish pairing with vetha kozhambu makes a heavenly lunch. Though I love eating masala and spicy dishes, nothing can beat a humble south Indian dish. Home food to me means typical iyer food and I would vouch for it anytime.Hailing from Palakad, I have been exposed to both Tanjore and Palakad kind of cooking. Take the case of simple morekozhambu, my mother used to make both kinds.

This is a small variation to the usual spinach kootu. I love greens but unfortunately the only available (Indian) keerai here is spinach and I am left with no other option. I can eat boiled greens with salt without even adding anything to spice it up. For that matter, I can have any veg just like that including bitterguord. That explains my affinity to vegetables. I really do not like frying them with lot of oil. More than the health factor, I feel the flavour of veg is lost that way and every veg has a distinct taste to be savoured.






Ingredients:


Spinach 2 cups finely chopped
Coconut - 2 table spoon
Butter milk - 1 cup (If u have only thick curd, just dilute it with water)
Green chillies - 2 to 3 depending on your taste
salt to taste
coconut oil,Mustard, urad dhall and red chilli to season


Method:


1. Boil the spinach with water and add salt.
2. Grind green chillies and coconut to a smooth paste. You can also add a tsp of jeera if you wish to.
3. Add the paste to the spinach and boil till frothy. Switch off the gas and add the butter milk.
4. Season with the ingredients listed for seasoning