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Keerai Kuzhambu – Greens Kulambu Curry

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 40 mins
  • Yield: 5 persons 1x


Easy Recipe for Keerai Kuzhambu / kulambu. Made with toor dal, ginger and coconut. Served with rice. South Indian lunch recipe.


  • 1 teaspoon coconut oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds seeds
  • 1 1/2 inch piece ginger, finely minced
  • 2 sprigs curry leaves, chopped
  • 2 medium sized red onion, finely chopped
  • 2 big tomatoes, finely chopped
  • 4 green chillies, finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 250 grams keerai / greens
  • 1 cup cooked toor dal
  • 1/2 cup fresh shredded coconut


  1. Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the cumin seeds, ginger and the roughly chopped curry leaves. Fry briefly for a minute.
  2. Add in the chopped onions and saute until soft. About 2-3 minutes on medium flame. No need to brown the onions.
  3. Add in the chopped tomatoes and the finely chopped green chillies. Add in the salt and the turmeric powder. Saute on medium flame for 5 minutes until the tomatoes are mushy. Add in half a cup of water to the mixture.
  4. Add in the chopped greens / keerai and let it cook for 7-8 minutes on medium flame. Once the greens are cooked, add in one cup of toor dal to the pan. Let it simmer for two minutes.
  5. Grind half a cup of coconut with half a cup of water to a fine paste. Add it to the pan. Mix well to combine. Let the mixture simmer for a minute. Switch off the flame. Keerai kuzhambu is ready. Serve hot with rice for lunch.
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Curry
  • Cuisine: Tamilnadu