Keerai Puliserri (Creamy Spinach Buttermilk Gravy)

Keerai Puliserri (Creamy Spinach Buttermilk Gravy) - Plattershare - Recipes, food stories and food lovers
A typical Kerala Kuzhambu Variety and  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  pappad as side dish....
3 from 1 vote
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Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Served As: Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • Arai Keerai Or Thandu Keerai indian spinach 1 bunch arai keerai or thandu keerai
  • 5 spoons Coconut grated tb
  • 3 Green Chillies and red chillies
  • 300 ml Buttermilk thick without any lumps with very mild sourness
  • 1-2 tsp Salt or as per taste
  • 2 spoons Coconut Oil tea
  • 1 / Mustard Seeds a red chilli and tea spoon fenugreek seeds for sauteing


  • Remove the thick bottom stems and take the leaves alone from the spinach bundle. Wash them well and chop.
  • 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.
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3 from 1 vote

Subhashni Venkatesh
Subhashni Venkatesh

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