Spinach Perugu Koora

Perugu Koora is an authentic dish that is made with curd and keerai i.e greens. Perugu koora taste the best when made with Thandu Keerai where not only the leaves but also the tender stem is cooked. Cooking the thandu i.e the tender stem makes it tastier.

Perugu Koora can also be made with Siru Keerai, Paruppu Keerai and Arai Keerai. Anything that has to do with curd is a big hit with me so this Perugu Koora was no different. 

I decided to make this with Spinach as this is the only Green that is available widely in UK and it turned out to be tasty too. Hence the name is Spinach Perugu Koora!! If you have access to any of the other greens that I mentioned, then I highly recommend them instead of Spinach.

The procedure is very simple and it doesn’t need any sour curd like Majika Pulusu. Now to the recipe ☺!

Serves: 2-3

Ingredients:

Spinach: 260 g
Garlic: 2 bulbs
Water: ½ – ¾ cup or just enough to cook the greens and garlic
Salt: as required

For Seasoning:

Mor Milagai: 3
Urid dal: 1 tsp
Mustard: ½ tsp
Hing: ¼ tsp
Oil: 2 tsp

To Grind:

Coconut: ½ cup
Rice Flour: 2 tsp
Curd: 1 cup 

Preparation:

Clean, wash and chop the spinach. I added even the stems. You can omit if you don’t prefer.

Peel the garlic’s skin and separate into cloves.

Whisk the curd and keep it aside.

Grind the coconut and rice flour adding little water to a fine paste and keep this aside.

Break the curd chillies i.e mor milagai into small pieces and keep this ready.

Method:

I decided to make this a one pot dish so I started with the seasoning. You can also do this and add the tadka later.

In a heavy bottomed pan or Kadai add oil. 

When the oil is hot enough add the mustard seeds and let it splutter.

Now add urid dal, hing and broken mor milagai and fry till the dal turns colour.

Add the garlic cloves and fry for a minute. Now, add little water and little salt and cook the garlic for few minutes or until it is half cooked.

Then add the chopped greens and cook until garlic and the spinach is cooked well.

I added roughly around ¾ cup of water.

Now add the ground coconut and rice flour and the whisked curd and check for the salt.

Cook until the raw flavour goes. Add more water if required.

Consistency should neither be thick nor watery. Adjust accordingly.

(Now add tadka if you didn’t before)

Quick Peek:

Preparation:

Spinach Perugu Koora preparation collage

Method:

Spinach Perugu Koora pp collage

Serve hot with rice topped with ghee. Oota is a great accompaniment for Spinach Perugu Koora.

Do check my other keerai recipes like Keerai Poriyal, Avisi Keera Koora , Spinach Dal Menthikoora Annam and Keerai Mozhagootal if you haven’t.

Also check my post on Oota  and Oota Vegetables

Notes:

  • You can also soak a tsp of rice instead of rice flour and follow the procedure.
  • Adjust garlic according to your preference.
  • You can also use red chillies but adding mor milagai is highly recommended since it brings a distinct flavour. Increase the curd chillies if you want it spicier.

Leave a Reply

Your email address will not be published. Required fields are marked *