Mor Keerai (Spinach Greens In A Yoghurt And Coconut Sauce / Gravy)
30 minutes
856 reads
About Mor Keerai (Spinach Greens In A Yoghurt And Coconut Sauce / Gravy)
This cherished Mor Keerai recipe, lovingly passed down from my late mother-in-law, is a true summer delight from South Indian cuisine. Featuring tender spinach enveloped in a silky yoghurt and coconut gravy, it’s subtly spiced and perfect for beating the heat. Paired with steamed rice and fresh veggies, it becomes a soothing, wholesome meal ideal for warm days.
Mor Keerai shines brightest when enjoyed with homemade raw mango pickle or instant Manga Kari, and a comforting dollop of curd rice to round out the meal. In our home, we savor leafy greens like spinach during summer, not only for their refreshing taste but also for their hydrating benefits. Make the most of the season’s bounty by preparing spinach in gravies, parathas, or even salads—each helping you stay cool, nourished, and satisfied.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Gravy
- 1/2 cup Coconut grated
- 1 gm Split Chickpea split chickpeas, tblsp or bengal dal
- 1/2 tsp Fenugreek Leaves methi dana, or methi, or seeds methi or seeds
- 3.5 Chillies nos whole, red
- 2 tsp Coconut Oil
- Tempering ingredients for the
- 1/2 tsp Mustard Seeds rai
- 1.5 Chillies nos whole, red
- 1 tsp Coconut Oil
- 1.5 leaves Curry Leaves
Instructions
- First lets prepare the gravy mixture by heating a kadhai, adding some oil and then the Bengal gram or chana dal.
- Once it turns slightly brown, add the whole red chillies and the methi seeds. Saute and then quickly add the grated coconut, give it a quick stir and switch off the flame.
- Cool this completely and then transfer the contents to a mixer grinder jar, add few tblsps of water and grind into a smooth but thick paste. The Gravy Mixture is ready.
- Now, in a kadhai or vessel, add 2 cups of water to one bunch of roughly chopped spinach. Let it boil for a minute or so and then quickly switch off the flame and drain the water (not completely), reserve the spinach leaves and quickly add some ice
- Ice is added to ensure the cooking stops and the green colour is retained. If you dont have ice, add chilled water too, a glass perhaps.
- Grind the wilted spinach to a smooth paste. DonTMt use any water for grinding.
- Heat a pan on a low flame, add the spinach puree, the gravy mixture of coconut and add some salt. Mix everything together. Adjust the thickness by adding some reserved spinach water.
- Once it reaches a boil, add the whisked curd and give it one good stir. Wait for another boil and immediately switch off the flame and prepare the tempering.
- Heat a tadka pan and add some oil, mustard seeds and once it crackles, add the whole red chillies and curry leaves. Pour this over the spinach gravy and serve immediately.
Recipe Notes
- For Point No. 4 in method of preparation section, you may choose to pressure cook your spinach for 1 whistle too but since I don’t prefer overcooking leafy veggies, I choose to follow the quick process of wilting the leaves and then shocking them in ice cold water, similar to what is done in case of cooking Palak Paneer to retain that gorgeous green colour.
- Unlike Sambar, this doesn’t have a dal or lentils mixture so the thickening is provided by the combination of chana dal and the grated coconut mixture. Hence do not add too much water while grinding the gravy mixture. Some choose to add a tblsp of rice powder to thicken the gravy but I avoid the same.
- The yoghurt / curd should not be very tangy. However, few people do prefer tangy / sour curd to be added but we don’t use the same. Thick curd to be beaten well for a few seconds to be added only at the final stage as it leads to splitting if overcooked.
- Also avoid heating this gravy too many times as it contains curd. If you are expecting guests, just wait until they arrive and then add the curd to the mixture, bring it to a single boil and switch off the flame and then add the tempering etc.
- If you don’t like the flavor of methi seeds, reduce the quantity but don’t skip the same. It adds a great aroma to the gravy.
- I have mentioned water as 2 cups for 1 bunch of spinach. The bunch I used was very small say 200 gms. Also, I have retained the water post cooking of the spinach to ensure no loss of nutrients and added the same to adjust the consistency of the gravy.
- My MIL gave tadkas or tempering in sesame oil but since I prefer Coconut oil, have used the same.
Additional Tips
- For a pleasantly tangy flavor, use slightly sour curd (yogurt) rather than fresh; this adds depth to the gravy without overwhelming the delicate spinach.
- If you prefer a thicker gravy, grind a tablespoon of soaked rice along with the coconut to help naturally thicken the sauce while keeping it gluten-free.
- To enhance the crunch and aroma, temper the finished dish with a final tadka of mustard seeds, dried red chilies, and fresh curry leaves in hot coconut oil just before serving.
- Leftover Mor Keerai can be repurposed as a flavorful dip for dosa or as a spread on toasted bread for a quick, nutritious snack the next day.
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Recipe Nutrition
Calories: 97kcalCarbohydrates: 5gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 1140mgFiber: 1gSugar: 4g
Vidya Narayan
Articles: 21
4 Comments
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This looks perfect! Thanks for posting.
Thanks for the inspiration! Looks tasty.
This looks divine! Can’t wait to make it.
This is a fantastic recipe! Thanks for sharing.