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Mor Keerai

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine south indian
Servings 3 serving


  • 2 tbsp chana dal
  • 1 tbsp raw rice
  • 1/3 - 1/2 cup grated coconut
  • 2 sprigs curry leaves
  • Handful coriander leaves
  • 4 - 6 green chillies as per preference
  • 2 cups yogurt thick
  • 3 cups finely chopped spinach
  • 1 tsp salt

For tempering

  • 2 tsp coconut oil
  • 1/2 tsp mustard seeds
  • 2 tsps urad dal
  • pinch asafoetida
  • 1 sprig curry leaves


  • Soak 2 tbsp chana dal and 1 tbsp rice for about half hour.
  • Grind the soaked dal and rice along with the coconut, curry leaves, coriander leaves and green chillies to a fine paste. Use green chilies as per your heat tolerance and how spicy the chillies are.
  • Mix this prepared paste into roughly 2 cups of thick sour yogurt. Whisk well to combine.
  • In a pan, combine 1/2 cup water with chopped spinach and boil for 4-5 minutes with constant mashing, until spinach is cooked thoroughly.
  • Add the yogurt with spice paste to the cooked spinach and salt as required. Cook this on a low flame. Once the curry starts simmering, remove from flame. Do not boil this on a high flame or the yogurt may split.
  • Prepare the tempering for the mor keerai. In a kadai or small pan, heat 2 tsp coconut oil and fry the mustard seeds and urad dal. Once the dal turns golden brown, stir in the asafoetida for a few seconds. Add curry leaves and stir for a few seconds. Transfer this over mor keerai and serve hot.