Mor Keerai
Introduction: “Necessity is the mother of invention.” True that! One fine afternoon, I was running short on time to serve lunch to my family. All I had on hand was some fresh keerai, plenty of curd, and a few green chilies. Out of that moment came this recipe—a quick, easy, and healthy dish. The best part is that keerai is rich in iron and fiber, while curd adds probiotics and calcium, making this both nourishing and light on the stomach. I hope you’ll give it a try!
Desika Products:
Turmeric Powder, Hing Powder, Peanut Oil, Red Chilies
RECIPE FOR MOR KEERAI
Ingredients:
Chopped Keerai - 4 cups
Curd (make sure it is a little sour) - 3 cups
Turmeric Powder - 1/2 tsp
Hing - 1/2 tsp
Jeera Powder - 1/4 tsp
Red chilies - 2
Green chilies - 10
Jeera - 1/2 tsp
Water - 3/4 cup
Oil - 2 tblsp
Salt as needed
Instructions:
In a bowl, add the sour curd, turmeric powder, hing, salt, and jeera powder and whisk the ingredients together until there are no clumps.
Finely chop the green chilies.
In a kadai, heat up 1 tblsp of oil and add 1/4 tsp of jeera. Once they sputter, add the finely chopped green chilies. Saute well.
Once the chilies have roasted well, add the chopped keerai and saute. Cover the and cook the keerai until it is well done.
Turn the flame low and add in the whisked curd from step 1. Cook everything on a medium flame for 1-2 minutes and then switch off the flame.
In a seasoning pan, add the remaining 1 tblsp of oil and 1/4 tsp of jeera.
Once the jeera has sputtered, add the red chilies and hing to the seasoning pan.
Switch of the flame on the seasoning pan and allow the tempering to cool completely.
Add the tempering to the big kadai and mix well. Enjoy!
Tips & Tricks
This recipe can be done with any type of keerai. I have made this with kale and Swiss chard, and my family has enjoyed both types of keerai.
Be extremely careful not to overcook the curd as it will curdle easily.
After adding the seasoning, you can crush the roasted red chilies.