Name: Keerai Puliserri (Creamy Spinach Buttermilk Gravy)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: Arai keerai or Thandu Keerai (Indian Spinach 1 bunch); Coconut grated 5 tb spoons; Green chillies 3 and red chillies 2; Thick butter milk without any lumps with very mild sourness 300 ml; Salt; Coconut oil 2 tea spoons; Mustard seeds (a red chilli and 1/2 tea spoon fenugreek seeds for sauteing)

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Recipes

A typical Kerala Kuzhambu Variety and Â my Mother in law's one more signature recipe. When we are bored of making Spinach kootu and curry this recipe gives a good change in taste from the usual one. This goes very well with rice to have Â pappad as side dish....

Prep Time 20

Cook Time 15

Total Time 35

Served AsLunch

CuisineIndian

Servings

Ingredients

▢ Arai keerai or Thandu Keerai Indian Spinach 1 bunch
▢ Coconut grated 5 tb spoons
▢ Green chillies 3 and red chillies 2
▢ Thick butter milk without any lumps with very mild sourness 300 ml
▢ Salt
▢ Coconut oil 2 tea spoons
▢ Mustard seeds a red chilli and 1/2 tea spoon fenugreek seeds for sauteing

Instructions

▢
Remove the thick bottom stems and take the leaves alone from the spinach bundle. Wash them well and chop.
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Grind the coconut and chillies to fine paste with water. Mix the paste with butter milk and keep aside. Now heat a wok with coconut oil and add the sauteing items.
▢
After they splutter and fenugreek becomes brown add the chopped leaves and fry well.To retain the colour of the spinach add half tea spoon of sugar. Add a cup of water and salt and let the spinach to cook well till it becomes soft.
▢
Once the water is evoparated mash the spinach well with the back of the ladle. Add the buttermilk mix to it and mix well.
▢
Wait till the gravy starts coming up with bubbles and switch off the stove. Don't allow it to boil well like other kuzhambus.