KEERAI – MORKOOTU
Keerai 2 bunches
Buttermilk 1 cup
Coconut ½ cup
Green chilly 6
Jeera ¾ spoon
Salt as required
Coconut oil 2 spoons
Mustard for tempering
Curry leaf 1 strip
Cut keerai into small pieces , clean well and put in a mud pot ( or thick bottomed vessel).
Add salt and water and allow to boil and cook well stirring in between.
Once it is cooked fully, mash it with wooden mathu(see pic).
Wet grind, coconut, green chillies and jeera as a fine paste and transfer to pot. Add buttermilk and switch off after a minute.
Mix well, season with mustard and curry leaves in coconut oil.
I made this yesterday for chappathi, it was excellent. It goes well with mixed rices.