Keerai thandu mor kootu, Mor kootu recipe

   Keerai Thandu mor kootu  is a yogurt based gravy, using the tender stem of spinach. My mom makes with keerai thandu and vazhaithandu(banana stem). Whenever I make  Keerai masiyal or Keerai poriyal I include the stem in that. This time I wanted to try out this mor kootu as the stem was so tender. The recipe is similar to Aviyal recipe but this will be slightly a gravy than the thick aviyal.
We can mix this rice or can as an accompaniment for Vatha kuzhambu sadam or Milagu kuzhambu sadam too.
Next time when you are thinking what to make using keerai thandu, try out this mor kootu recipe. Also we can make sambar using keerai thandu.
Check out the vazhai thandu mor kootu recipe. 

Preparation time: 10 minutes  Cooking time: 20 minutes Serves:3-4
INGREDIENTS:

SPINACH STEM (CHOPPED)	1 CUP
COCONUT	3 TBLSP
GREEN CHILLI	1 NO
CUMIN SEEDS	1/4 TSP
RICE FLOUR	1/4 TSP
COCONUT OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
YOGURT(CURD)	2 TBLSP
SALT	AS NEEDED

METHOD:

• Chop the stem of the spinach finely. Discard the root.
• Cook this in a pan adding very less water.Add salt while cooking.
• This will get cooked in 7-10 minutes.
• Grind the coconut, green chilli and cumin seeds along with the rice flour into a smooth paste.Add little water while grinding.

• Mix the paste to the cooked spinach stem and add the yogurt to this.
• Mix well to form a  thick gravy. do not add much water as it will make the kootu watery.
• After adding yogurt  do not boil for a long time. Just put off the flame in a minute.
• Temper with mustard seeds and serve with rice .

• Enjoy keerai thandu mor kootu.

Notes:

1. Do not add more rice flour to this, it will make the gravy too thick and bland.
2. Adjust chili according to your spice level.