Keerai Puliserri (Creamy Spinach Buttermilk Gravy)

3 from 1 vote

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....
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Served AsLunch
Servings 4


  • 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


  • 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

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Subhashni Venkatesh
Subhashni Venkatesh

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