November 14, 2016

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....

  • Pre  time: 15 mins
  • Cooking time: 15 mins
  • Serves: 4

Ingredients for making Keerai Puliserri:

  • 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 to taste
  • Coconut oil 2 tea spoons
  • Mustard seeds, a red chilli and 1/2 tea spoon fenugreek seeds for sauteing

Method for making Keerai Puliserri:

  • 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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