Keerai Molagutal (Spinach Coconut Curry)

Keerai is the Tamil name for spinach. Keerai Molagutal is a flavorsome South Indian Spinach Curry Recipe. This delicious spinach-lentil curry flavored with coconut and spices has a thick soup like texture. This comfort food can be eaten with steamed rice or as a healthy and filling soup.

Watch the video below for detailed recipe and step by step procedure for making Keerai Molagutal.

Ingredients for Keerai Molagutal

Ingredients for the Seasoning

  • Spinach Leaves – 250 grams or 1 bunch
  • Arhar Dal (Split Red Gram) – ½ cup
  • White Urad Dal (Split Gram) – 2 Tbsp.
  • Whole Red Chilies – 2
  • Cumin Seeds – 1 tsp
  • Freshly Grated Coconut – ½ Cup
  • Asafoetida: ¼ tsp
  • Coconut Oil: 1 Tbsp.
  • Salt – To Taste
  • Coconut Oil: 1 tsp
  • Mustard Seeds: 1 tsp
  • Whole Red Chili – 2
  • White Urad Dal (Split Gram) – 1 tsp.
  • Asafoetida: ¼ tsp


Method of Preparation

  • Wash the Spinach Leaves well and blanch it in a vessel with 1 tsp salt for 3 minutes.






  • Strain it in a sieve and pour a glass of cold water to cool it down.







  • Add coconut oil to a small pan. Roast the white Urad dal and whole red chilies for 30 seconds. When it turns reddish, turn off the flame.







  • Add it to a blender jar with the coconut and cumin seeds and blend it to a paste.







  • Transfer the spinach paste to a pan. Mash the Arhar dal and add it to the pan.






  • Add the coconut paste, a pinch of Asafoetida (Hing) and Salt to taste.  Stir well and bring it to a boil..

For the Tempering:

  • Heat 1 tsp coconut oil in a tadka pan and add mustard seeds – ½ tsp.
  • When the seeds start spluttering, add white Urad dal (1 tsp) and red chillies-2.
  • When the dal turns reddish, switch off the flame.







  • Pour the seasoning over the Keerai Molagutal and switch off the flame.






  • Keerai Molagutal is ready. Serve hot with rice and Tengai Togayal (coconut-lentil chutney).






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