Mor Keerai (Keerai MorKuzhambu) is a traditional south Indian style yoghurt curry.

This curry is made out of buttermilk which is the ‘mor’ part of it.

Morkuzhambu is usually spiced (with a hint of cumin, ginger and green chillies in it ) buttermilk curry and topped with fried or cooked with okra (ladies finger) or pumpkin or other root vegetables.

Happy To hare a unique Morkuzhambu recipe with the readers here, this recipe uses spinach.

Print Recipe

More Keerai

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings: 4 Servings

Ingredients

1/4 cup Coconut
1 tsp Cumin Seeds
2 No.s Green Chillies
2 cm thick Large coin size Ginger
1.5-2 Cups Yoghurt
2 tbsp Coconut Oil
1 tsp cumin seeds
1/2 tsp Fenugreek Seeds
1 tsp Mustard seeds
1 tsp Turmeric Powder
Salt (To taste)
Coconut oil ( Extra for a drizzle)

Instructions

grind coconut , cumin seeds , green chillies, Ginger with little curd first and make it into a smooth paste
In a separate bowl, add yoghurt and a little turmeric powder and whisk it without lumps and add water as required and add the ground coconut mixture
In a kadai, add oil, crackle mustard seeds, add little cumin, fenugreek seeds and add finely shredded spinach any variety is good
Let the spinach wilt down
Next then add the prepared yoghurt mixture and bring it to a simmer don’t let it boil too much keep on low to medium flame
Add salt finally to round off the taste
Using coconut oil tastes better (you can drizzle extra towards the end)
Your mild and soothing more keerai is ready to be served.