Looks super fresh! Beautiful pictures 🙂
Looks similar to poricha kootu, is it actually?
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Chakotha Mor Kuzhambu- An iyengar speciality
Cuisine:
Ingredients
-
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
Directions
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.
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.
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 |
Chakotha Mor Kuzhambu
Ingredients
- 4 Cups Chakotha Leaves
- 2 Cups Yogurt
- To Taste Salt
FOR THE GROUND PASTE
- 1 Cup Coconut
- 1 tsp Cumin seeds
- 2 Green chillies
- 1 inch Ginger
FOR THE TEMPERING
- 2 tsp Coconut oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1/4 tsp Asafoetida
- 1/4 tsp Turmeric powder
- Few Curry leaves
Instructions
- 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
Nutrition
Sodium: 594mgCalcium: 912mgVitamin C: 174mgVitamin A: 7312IUSugar: 34gFiber: 18gPotassium: 2043mgCholesterol: 64mgCalories: 775kcalSaturated Fat: 41gFat: 54gProtein: 28gCarbohydrates: 56gIron: 9mg
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Looks super fresh! Beautiful pictures 🙂
Looks similar to poricha kootu, is it actually?