Sunday, October 31, 2010

Mor Keerai (Greens in Buttermilk Gravy)

Mor kozhambu is one of my all time favorite gravy/curry. I just love the smell and the taste of coconut, cumin and the tangy taste of the buttermilk in the dish. The dish can be made with a variety of vegetables like okra, white pumpkin, drumstick,chayote squash and most of the green leafy vegetables. Among the green leafy vegetables,I have not personally tried using spinach but have prepared it with most other green leaves.This mor keerai post is the first post on my blog that contains a pictured step-by-step description of the dish. Hope you all enjoy making this dish.


Collard Greens - 1 bunch
Turmeric powder - 1/2 teaspoon
Salt - According to taste
Asafoetida - A pinch
Buttermilk - 2 cups (Preferably a little sour)

For Grinding:

Green chillies - 2
Cumin seeds - 2 teaspoons
Coconut grated - 1/2 cup

For seasoning:

Oil - 1 table spoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon


  • Cut and wash the collard greens and strain it and keep it aside.

  • Grind the coconut, green chillies and the cumin seeds to a coarse paste and set it aside.

  • In a pan, add oil, mustard seeds and cumin seeds and allow the mustard seeds to pop up.

  • To this add the ground paste and fry till the raw smell from the masala goes away.

  • Add salt according to your own taste.

  • Add turmeric powder and Asafoetida.

  • Now add the collard greens and cover it and cook for about 10 mins until the greens are cooked well and shrink in size.

  • Now add the buttermilk and mix well and cook on low heat for about 5 minutes.

  • Mor keerai is ready to be served hot with rice.


  • Do not cook the dish on high heat after adding the buttermilk as it tends to curdle.
  • If there is no sour buttermilk available, you can add 2 tablespoons of sour cream to the buttermilk and add it.