More Keerai

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.