|4 cups Chatotha leaves|
|2 cups Curd|
|To taste Salt|
FOR THE GROUND PASTE
|1 cup Fresh coconut|
|1 tsp Cumin seeds|
|2 Green chiilies|
|1" piece Ginger|
|FOR THE TEMPERING|
|1 tsp Coconut Oil|
|1 tsp Mustard seeds|
|1 tsp Cumin seeds|
|1/4 tsp Asafoetida|
|Few Curry leaves|
|1/4 tsp Turmeric powder|
Chakotha is a type of green which is available mostly in North India, Karnataka and Andhra. We in Chennai rarely get this. The other day I found some Sarson with the local vegetable vendor. I was surprised and picked it immediately. Chakotha is also called as mountain spinach and there are numerous health benefits we get from using this green. This chakotha mor kuzhambu is a typical iyengar recipe where in the greens are cooked in the yogurt coconut gravy.
Then on casually asking him if Chakotha is available, He said he has a green variety called Chakravarthy and not chakotha. I was intrigued. On asking further I found out that colloquially the name has changed to Chakravarthy. Looks like an Iyengar name.HAHA. Anyway, I picked up some bunches so that I could cook Sarson ka Saag. But the Iyengar in me wanted to make an Iyengar dish first. So I prepared our humble mor kuzhambu with this green.
Chakothna mor kuzhambu is prepared the same way as we prepare any other mor kuzhambu with greens. I prepare it with spinach, mulai keerai, venthiya keerai too. The traditional Mor kuzhambu uses ash gourd or pooshnikai.
Pick only the leaves of the greens. Soak it in water for 1/2 hour. Squeeze out the water and cut the greens finely
Steam the greens in a cooker for 2 whistles.
Meanwhile add coconut, chilies, ginger and cumin seeds to the blender jar and grind it into a smooth paste with just enough water. Keep it aside
Mix the curd, coconut paste, and turmeric in a bowl. Whisk well.
Heat the oil in a pan on medium heat. Add mustard, cumin seeds and when it splutters add the asafoetida and curry leaves. Saute for few seconds
Now add the steamed greens and saute for a minute
Add salt, mix well and saute for few seconds
Reduce the flame and add the curd coconut mixture, stirring regularly. DO NOT BOIL AT THIS STAGE. Let it cook for just 2 minutes on low flame and switch off the fire. ELSE THE CURD WILL SPLIT
Serve with hot rice and curry/Karimudhu
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