Keerai Morkuzhambu

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.

Mor Keerai Keerai Morkuzhambu

Rating: 4 out of 5.
Mor Keerai Keerai Morkuzhambu

More Keerai

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 Servings


  • 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)


  • 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.
Indian Meal Ideas

Check out my other Spinach Recipes here,

Paruppu Keerai recipe

Paruppu Keerai

Palak pesarattu



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