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Ingredients

Adjust Servings:
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 Mor Kuzhambu- An iyengar speciality

Cuisine:
  • 25 mins
  • Serves 4
  • Easy

Ingredients

  • FOR THE GROUND PASTE

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Chakotha Mor Kuzhambu-Iyengar special

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.

chakotha mor kuzhambu

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.

chakotha mor kuzhambu

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.

 

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Steps

1
Done

Pick only the leaves of the greens. Soak it in water for 1/2 hour. Squeeze out the water and cut the greens finely

2
Done

Steam the greens in a cooker for 2 whistles.

3
Done

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

4
Done

Mix the curd, coconut paste, and turmeric in a bowl. Whisk well.

5
Done

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

6
Done

Now add the steamed greens and saute for a minute

7
Done

Add salt, mix well and saute for few seconds

8
Done

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

9
Done

Serve with hot rice and curry/Karimudhu

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