Keerai Morkuzhambu

Keerai Morkuzhambu

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This delicious recipe goes well with plain rice, adai, dosai. Take care not to over boil as it will become watery.

Keerai Morkuzhambu recipe - How to make Keerai Morkuzhambu

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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2 cups chopped spinach (palak)
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
5 to 6 curry leaves (kadi patta)
3 cups buttermilk
1/2 tsp cumin seeds (jeera) , soaked for 15 minutes
1/2 tsp chana dal (split bengal gram) , soaked
1/2 tsp toovar (arhar) dal , soaked
3 green chillies , chopped
1/4 cup grated coconut
salt to taste

  1. Heat the oil in a pan and add the mustard seeds and fenugreek seeds.
  2. When the seeds crackle, add the curry leaves and spinach and little water, mix well and cook till the spinach is soft.
  3. Meanwhile, combine the soaked cumin seeds, dals, grated coconut, chillies and blend in a mixer till smooth.
  4. Add this paste and salt to the buttermilk, mix well.
  5. Pour to the cooked spinach, mix well and boil for 10 minutes.
  6. Serve hot.