Beet Greens in Spicy Yogurt Sauce (Mor Kootu)

Beet Greens Mor Kootu

Beet greens are versatile like spinach, it can be used in so many different ways. Yesterday I tried it in the traditional "Mor Kootu" recipe. "Mor" is the Tamil word for Buttermilk and Kootu or Koottu refers to a dish with stew like consistency. Koottu can either be prepared with a combination of vegetables and lentils (like toor daal, channa daal or moong dasl) or without any lentils. This Mor Kootu falls in the latter category.

Beet greens are cooked well and mixed together with a spicy yogurt/curd sauce. It is served as an accompaniment for rice and is also a very good side dish for Adai. Mor Kootu is generally prepared using any greens, chow chow (chayote squash), green cabbage.

Spicy Beet Greens Yogurt Sauce (Mor Kootu) Recipe

Prep time
10 Mins
Cook time
20 Mins
5 Servings
Beet Greens in Spicy Yogurt Sauce (Mor Kootu) Beet greens are versatile like spinach and try this traditional indian Kootu recipe with Beet greens.
  • 1 Bunch Beet Greens (The One Which I Got Had 3 Big Beets With Lot Of Greens)
  • 1.5 To 2 Cups Yogurt (Depending On The Consistency You Want)
  • 4 Green Chillies
  • 2 Tablespoons Chickpea Flour/Besan
  • 1.5 Teaspoons Cumin
  • 1/2 Teaspoon Turmeric Powder
  • 1/4 Cup Coconut Grated
  • As Per Taste Salt
For Tempering:
  • 2 Teaspoons Coconut Oil
  • 1 Teaspoon Mustard Seeds
  • 5 Curry Leaves
  1. Finely chop the beet greens, both the leaves as well as the stems. Place it in a big bowl and fill it with water and let it stand for at least 5 minutes. By doing this any dirt/sand in the greens would settle down in the bottom of the vessel. Now remove the greens and rinse it in cold water again.
  2. I pressure cooked the beet leaves and beet stems together. Add water just enough to cover the greens and little salt too. I left it for 2 whistles.
  3. Now grind together the coconut, cumin, chillies, besan. Add little water if required.
  4. Mix this mixture with the yogurt and add enough water. This should be in the consistency of pancake batter or even thinner.
  5. In a saucepan add the cooked greens, salt and yogurt sauce. Remove the pan from the stove after the first boil.
  6. Add coconut oil in a small frying pan. Once it heats add mustard seeds and curry leaves. Once it splutters pour this in the kootu.
My Notes:
  1. The greens which I got this time had very thick stems. So I did remove some fibrous strands while chopping it. Usually I pressure cook beet greens and stems for 1 whistle only, but this time I left it for 2 whistles for the same reason.
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  1. […] 1 cup of kootu/dal like this beet greens dal, zucchini kootu, zucchini pappu (feel free to use any other vegetable or mixed vegetables) or sambar like this beet sambar but only with more vegetables or avial (mixed vegetables cooked in a sauce made of yogurt, coconut and green chilies, something similar to this beet greens morkoottu) […]

  2. […] BEET GREENS IN SPICY YOGURT SAUCE: Madhuram of Eggless Cooking makes this koottu sound all the more yummy! She explains – “‘Mor’ is the Tamil word for Buttermilk and Kootu or Kootturefers to a dish with stew like consistency.” I have just got to try this. Will you? […]

  3. I also add 2 spoons of soaked tuar daal when grinding for making moor kootu. i used to discard the beet greens sometimes. sometimes i make like regular keerai masiyal. thanks for a new recipe with beet greens.

    I have another recipe for kootu and usili also, if you haven’t noticed it already.


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