The first of the winter greens have started appearing in the markets, here in Bangalore. It is a soothing sight to see those lush, fresh greens piled up at the vegetable vendor’s. I love playing with leafy greens any day, and winter provides me just the perfect opportunity to cook with a variety of them. Spinach or palak is one of the most commonly used greens in India, and I present to you today a beautiful way to use them. Say hello to a traditional Tamilnadu recipe – Mor Keerai or Keerai Mor Kootu, using spinach.
Here, spinach is cooked and mixed with a freshly ground spice paste (that includes coconut and a few other ingredients), to which whisked curd is added later.
Check out my family recipe for Mor Keerai or Keerai Mor Kootu, just in on my blog!