Cheera Curry
A traditional Kerala curry where spinach simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.
Ingredientsfor 4 servings
- Red Spinach A bunch (Cheera)
- Salt, to taste
- 1/4 tsp Turmeric powder
- 1/4 Of Grated coconut
- 2 nos Green chillies
- 1/2 cup Curd
- 1 Stem Curry leaves
- 1/4 cup Mustard seeds
- 2 nos Dry red chillies (Kollamulaku)
- 1/2 - Oil
Preparation
Step 1
Wash red spinach and chop it into fine pieces.
Step 2
Boil it in enough water along with salt and turmeric powder.
Step 3
Grind together coconut, green chillies and 1/4 spoon mustard seeds.
Step 4
Mix the above ground paste with curd.
Step 5
Add this mixture to the boiling spinach and give it a good stir, till foam appears.
Step 6
Turn off the heat and immerse a stem of curry leaves into the curry.
Step 7
Heat 1/2 tsp of oil in a separate pan.
Step 8
Add mustard seeds and when they allow to crackle, add dry red chillies (broken into two pieces) and stir.
Step 9
Add the above seasoning into the curry. Stir everything together thoroughly.
Tip
For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.
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