Cheera Thoran, Kerala style Spinach Stir Fry
Author:
Yummy N Tasty
Posted on,
20, Apr 2012
26.8 K views.
8
3.7/5 ( 20 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
15-25 mins
Happy Diwali
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Recipe video
Ingredients:
- Spinach - 500 Gms
- Red Pearl Onion - 5-6 Nos, chopped
- Mustard seeds - ½ Teaspoon
- Black Pepper powder - ¼ - ½ Teaspoon, optional
- Curry leaves - 1 sprig
- Coconut Oil- 1 Tablespoon
For Coconut Masala:
- Grated Coconut- ¾ cup
- Garlic - 2 cloves
- Green chillies - 1-2 Nos
- Cumin seeds - ½ Teaspoon
- Turmeric powder - ½ Teaspoon
- Red chilli powder - ½ Teaspoon
- Salt to taste
Instructions:
- Remove the root and thicker part of the stem. Wash it thoroughly in cold water. Drain the water completely. Dry the leaves completely before cutting.
- Finely chop the spinach leaves and set aside.
- Coarsely grind the ingredients mentioned in 'For Coconut Masala' and set aside.
- Heat coconut oil in a pan and splutter mustard seeds.
- Add in the chopped onion, curry leaves and saute until the onions turns light brown.
- Then add in the chopped spinach and saute until the leaves are soft or for about 1-2 minutes on low heat.
- Add the coconut masala into the center and cover it with spinach leaves. Pat down the mixture tightly using the back of a spoon. Cover and cook for 3-6 minutes on low heat.
- Then uncover the pan, add in the black pepper powder and mix well. Adjust salt, if required.
- Cook till the water evaporates completely for about 3-5 minutes on low-medium heat. Stir occasionally.
- Serve hot with rice.
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Cheera Thoran, Kerala style Spinach Stir Fry
| Author - Yummy N Tasty |
| Posted on - 20, Apr 2012 |
| Recipe URL, https://www.yummyntasty.com/recipes/cheera-thoran/ |
| Cooking time - 15-25 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Spinach - 500 Gms
- Red Pearl Onion - 5-6 Nos, chopped
- Mustard seeds - ½ Teaspoon
- Black Pepper powder - ¼ - ½ Teaspoon, optional
- Curry leaves - 1 sprig
- Coconut Oil- 1 Tablespoon
For Coconut Masala:
- Grated Coconut- ¾ cup
- Garlic - 2 cloves
- Green chillies - 1-2 Nos
- Cumin seeds - ½ Teaspoon
- Turmeric powder - ½ Teaspoon
- Red chilli powder - ½ Teaspoon
- Salt to taste
Instructions :
- Remove the root and thicker part of the stem. Wash it thoroughly in cold water. Drain the water completely. Dry the leaves completely before cutting.
- Finely chop the spinach leaves and set aside.
- Coarsely grind the ingredients mentioned in ‘For Coconut Masala’ and set aside.
- Heat coconut oil in a pan and splutter mustard seeds.
- Add in the chopped onion, curry leaves and saute until the onions turns light brown.
- Then add in the chopped spinach and saute until the leaves are soft or for about 1-2 minutes on low heat.
- Add the coconut masala into the center and cover it with spinach leaves. Pat down the mixture tightly using the back of a spoon. Cover and cook for 3-6 minutes on low heat.
- Then uncover the pan, add in the black pepper powder and mix well. Adjust salt, if required.
- Cook till the water evaporates completely for about 3-5 minutes on low-medium heat. Stir occasionally.
- Serve hot with rice.
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