Creamy Keerai Puliserri (Kerala Spinach Buttermilk Gravy)
35 minutes
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About Creamy Keerai Puliserri (Kerala Spinach Buttermilk Gravy)
Keerai Puliserri, a beloved Kerala-style spinach gravy, is a family treasure passed down from my mother-in-law. This creamy, tangy dish offers a delightful twist on traditional spinach recipes, making it a perfect weeknight meal or special occasion side.Made with fresh Indian spinach (Arai Keerai or Thandu Keerai), fragrant coconut, and zesty buttermilk, this Puliserri boasts a unique flavor profile that's both comforting and exciting. It's the ideal accompaniment to hot rice and crispy papadums.Escape the ordinary and elevate your dinner table with this flavorful and easy-to-make South Indian specialty. The recipe is surprisingly simple, yet the result is a culinary masterpiece.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Spinach
- 1 bunch Indian Spinach approximately 10 oz, arai keerai or thandu keerai
For the Coconut-Chili Paste
For the Gravy
- 1 1/2 cup Buttermilk thick, and mildly sour, without lumps
- 1.5 tsp Salt adjust to taste
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds rai
- 1/2 tsp Fenugreek Seeds
- 1/2 tsp Sugar to retain spinach's color
- 1 cup Water for cooking the spinach
Instructions
Prepare the Spinach
- Remove the thick stems from the spinach, wash thoroughly, and chop the leaves.
Make the Coconut-Chili Paste
- Grind together the grated coconut, green chilies, and water into a smooth paste.
Combine and Simmer
- In a bowl, mix the coconut-chili paste with the buttermilk. Set aside.
- Heat coconut oil in a pan or wok. Add mustard seeds and fenugreek seeds; sauté until they splutter and the fenugreek seeds turn brown.
- Add chopped spinach and sauté until slightly wilted. Stir in sugar to help retain the spinach's vibrant color. Add 1 cup of water and salt. Cook until the spinach is tender.
- Once the water has mostly evaporated, mash the spinach well using the back of a spoon or ladle.
- Pour in the buttermilk mixture and stir gently to combine. Simmer until the gravy begins to bubble gently. Do not let it boil vigorously.
- Remove from heat and serve hot with rice and papadums.
Recipe Notes
Expert Tips for the Best Keerai Puliserri
- For a richer flavor, use freshly grated coconut. Pre-grated coconut can sometimes be dry.
- Adjust the amount of green chilies according to your spice preference. Start with fewer chilies and add more if needed.
- Don't overcook the spinach; it should be tender but still retain its bright green color.
- The key to a great Puliserri is the balance of flavors: creamy coconut, tangy buttermilk, and a hint of spice. Taste and adjust seasoning as you go.
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Recipe Nutrition
Calories: 980kcalProtein: 1gFat: 111gSaturated Fat: 30gPolyunsaturated Fat: 24.3gMonounsaturated Fat: 48.6gSodium: 855mg
Subhashni Venkatesh
Articles: 165
5 Comments
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Such a perfect dish! Thank you.
This is exactly what I was looking for!
I’m loving this recipe already!
Such an enticing dish! Thanks for the recipe.
Looks so yummy! Excited to make it.