Keerai Puliserri (Creamy Spinach Buttermilk Gravy)
About Keerai Puliserri (Creamy Spinach Buttermilk Gravy)
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....
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Recipe Time & More
Ingredients
- 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)
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Instructions
- 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.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Subhashni Venkatesh
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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.