MOR KEERAI RECIPE / KEERAI MOR KOOTU RECIPE / SOPPINA MAJJIGE HULI

What does comfort food mean to you ? For me .. it’s alway’s simple home cooked everyday  food. Today’s post ” SOPPINA MAJJIGE HULI MOR KEERAI / KEERAI MOR KOOTU ” is one such comforting traditional dish..  that is very popular in SouthIndia . Made from greens and yoghurt ..it’s a great way to include greens in your diet. Mor Keerai recipe can be done using spinach or any green leafy vegetable or amaranth  or  using mixed greens . Here I have used amaranth leaves ( harive soppu) . Enjoy it as an accompaniment for rice.

I have earlier shared many Kootu recipes and majjige huli recipes with you all. Basically in Karnataka there are two variations of making majjige huli. Bangalore/Mysore version and Udupi/Mangalore version. Mangalore version is mild,simple.And the Bangalore /Mysore version takes in more spices and ingredients. With mildly spiced and flavored  , creamy texture from coconut .. this soppina majjige huli or mor keerai kootu tastes really tasty . Since it’s a no onion no garlic dish one can make it for any festivals too . So are you ready to try this simple and comforting curry … here you go …

MOR KEERAI RECIPE / KEERAI MOR KOOTU RECIPE

Smitha Kalluraya

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Course Main Course

Cuisine south indian

Servings 4 people

Ingredients

 

• 3 cup Any greens / Amaranth Leaves / harive soppu, cleaned and chopped
• 1 cup Buttermilk /sour curd

For grinding / Masala

• 1/2 cup coconut, grated
• 3-5 nos Green Chilli
• 1 tsp Cumin Seeds/ Jeera
• 2 tsp Besan /Bengal Gram Flour, (used for thickening)
• 1/4 tsp Haldi /turmeric
• Salt to taste

For the seasoning

• 1 tsp Oil
• 3/4 tsp Mustard seeds
• 1-2 nos Red Chilli, broken
• few Curry Leaves
• a pinch Asafoetida/ hing

Instructions

 

• Wash and rinse amaranth leaf / any that you are using . Chop it finely. If the stem is too tender , you can chop them along with leaves.
  
• Cook greens with a cup of water , till greens are nicely cooked . Mash the greens well.
  
• Grind the ingredients given under grinding to a very smooth paste. .. ie grind coconut ,cumin, chilli , salt , turmeric , besan .. along with little water .
  
• Add the ground coconut paste and curd/ buttermilk as needed.
  
• Mix everything well and bring it to a gentle boil .
  
• Heat a tsp of oil, add mustard seeds, when it splutters add red chillies , hing and curry leaves.Pour the seasoning over the mor keerai.
  
• Healthy and nutritious Amaranth majjige huli / mor keerai kootu is ready. Enjoy with rice.
  

Notes

• Always  finely chop the greens as it will give majjige huli a great texture .
• Don't over boil ... just a gentle boil else it will become watery.

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