Spinach Mor-Kozhambu

This is a unique Tanjore Maharashtrian speciality.

Spinach Mor-Kozhambu

Recipe by Shanta Rao
Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • Toor Dal : ¼ cup

  • Chopped Spinach (Palak) : 1 pound

  • Turmeric (Haldi, Arshna) : ¼ teaspoon

  • Yogurt (Curd, Dahi) : 1½ cups – whisked

  • Salt to taste :

  • Vegetable Oil : 2 tablespoons

  • Mustard seeds (Rai, Sasve) : 1 teaspoon

  • For Masala :

  • Chana Dal : 1 teaspoon

  • Cumin seeds (Jeera) : 1 teaspoon

  • Coriander Seeds (Dhania) : 2 teaspoons

  • Fresh Grated Coconut : ¼ cup

  • Green Chillies : 8 – 10

Directions

  • Soak the chana dal in water for 30 minutes.
  • Grind all the ingredients for masala into a fine paste. Mix this with 2 cups of water and allow it to boil. Add the yogurt, turmeric, and salt, and cook for another 2 minutes. This is the mor-kozhambu.
  • Cook the toor dal in a pressure cooker. Add the spinach to the cooked dal and cook for 5 minutes. Add this to the mor-kozhambu.
  • In a pan, heat about 2 tablespoons of oil. Add mustard.
    After the mustard seeds pop, add the seasoning to the mor-kozhambu.