Moru Keerai | Spinach in Coconut Yogurt Gravy

I’m “finally” back after a long gap!!! Things have been pretty crazy past few weeks and blogging took a back seat. The festival season is over and I hope all of you enjoyed eating the snack & sweets. Today I’m posting an almost forgotten recipe of Tamil Brahmins, passed on by m mother-in-law.

Moru keerai is simple and healthy dish made with spinach in a coconut and yogurt gravy. Palak is the most easily available green here so I have used that, but you can use other greens like arai keerai, mulai keerai etc. Apart from chopping the spinach fine, this dish comes together really quickly. Serve with rice and any thoran/mezhukkupuratti of your choice.

Moru Keerai

Spinach in a coconut and yogurt gravy

Print Pin Recipe

Servings 2 – 3

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients

• 3 cups finely chopped spinach
• ¾ cup sour curd/yogurt
• Salt to taste

To grind

• ½ tsp oil
• ⅓ cup grated coconut
• ¼ tsp fenugreek seeds / vendhayam / methi seeds
• ½ tsp cumin seeds / jeera
• 3-4 dry red chillies

To temper

• 1 tsp oil
• 1 tsp mustard seeds
• 1 dry red chilly broken
• 1 tsp split urad dal

Instructions

• In a small pan, heat 1/2 tsp oil and fry the red chillies and fenugreek seeds.
• Grind with coconut, cumin seeds to a smooth paste.
• In a kadai add the chopped spinach, 1/4 cup water and cook till the spinach is wilted.
• Add the ground coconut paste, salt and cook for another 3-4 minutes.
• Whisk the curd well and add to the spinach. Cook till the curd starts to froth. Remove from heat.
• In a small pan, heat oil and add mustard seeds, red chilly and urad dal. Once dal turns golden, pour into the curry.

Notes

• Adjust the number of red chillies according to your spice preference,
• I used palak here, you can use other variety of greens.
• If your yogurt/curd is not sour, add little tamarind while cooking the greens.

Course: Main Course

Cuisine: Indian