Moru Keerai

Spinach cooked in yogurt curry


  • 1 bunch Spinach, washed and chopped
  • 1/2 cup Coconut scraped coconut
  • 1 cup Curd, thick sour
  • 4 dried red chilly
  • 1/4 teaspoon Fenugreek Seeds
  • Salt as per taste
  • 1 teaspoon Oil
  • 1/2 teaspoon Mustard Seeds
  • 1 Dried Red Chilly, for tempering


  1. Heat spinach in a vessel for 4-5 minutes. Transfer to plate, cool for a while and grind to paste without water.
  2. Heat oil. Roast fenugreek seeds and dried red chillies.
  3. Grind coconut, roasted fenugreek and red chillies using half the curd to smooth paste.
  4. Mix ground coconut paste with spinach puree. Adjust salt.
  5. Add remaining curd and about half cup water.
  6. Simmer till it comes to boil.
  7. Temper with hot oil and fried mustard seeds and dried red chilly.
  8. Serve Moru Keerai with hot steamed rice.
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