Mor Keerai is a fragrant stew / curry featuring spinach, yogurt and coconut that is best eaten with steaming hot rice! This is naturally gluten free, and makes a light summer meal.
Tamil vegetarian cooking, like any other Indian regional cooking varies from house to house. While I’ve grown up eating this very cuisine (albeit sometimes reluctantly) – when this recipe for Mor keerai was shared by a friend, I was surprised I’ve never eaten this.
Come summer, and yogurt is my favourite thing to eat as well as cook with. Indian cuisine has tons of uses for yogurt in cooking. South Indian cooking regularly makes use of slightly sour yogurt to prepare delicious curries in combination with vegetables and mor keerai is a great example of that.
Since we have having a good crop of spinach and chillies currently in our small terrace garden, this seemed like the perfect way to use freshly grown produce. The procedure to make this Mor Keerai (which translates to buttermilk and spinach), is quite similar to mor kuzhambu (a buttermilk based curry). Grind the fresh spice paste with coconut, add it to sour yogurt / thick buttermilk and bring to a simmer.
I have recipes for a few varieties of Mor Kuzhambu that are perfect to try out this summer.
- Mango Mor Kuzhambu
- Brinjal Mor Kuzhambu (adapted from Meenakshi Ammal’s cookbook)
- Kerala style Ash Gourd Moru Curry
I love the subtle flavours of this stew. You can use any seasonal fresh greens such as amaranth, water amaranth, agathi keerai or Bathua.
Also read: 7 ways to use up sour yogurt
This Mor Keerai pairs well with rice and one of the following accompaniments–
- Pudalangai Poriyal (Snake Gourd dry curry)
- Avarakkai Poriyal
- Carrot Curry
- Beans Paruppu Usili (this is my fav!)
If you like more traditional Tamil Vegetarian recipes, then you can find 80+ recipes indexed in my post here.
Originally published on Feb 18, 2012. Updated with photos and text on 12 March 2019.
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