Cheera Moru Curry | Spinach Buttermilk Curry

Ingredientsfor 4 servings

• 300 g Spinach (Cheera)
• 1 cup Butter Milk
• 2 tsp Red Chilly Powder
• 2 nos Green chillies — slit
• 1/2 tsp Turmeric Powder
• Curry leaves, a few
• 1/2 Of One Onion — chopped
• Salt, as needed
• 1/2 cup Coconut — grated
• 1/4 tsp Pepper powder
• 1/2 tsp Cumin Seeds (Jeerakam)
• 2 nos Green Chilly
• 2 tsp Coconut/Refined Oil
• 1 tsp Mustard Seeds
• 1/4 tsp - Fenugreek Seeds — optional (Uluva)
• Curry leaves, a few
• 5-6 piece Red Chilly Pieces

Preparation

1. Step 1

   Wash, clean and drain the spinach leaves. Chop the leaves and set aside. Meanwhile, grind the grated coconut. Refer the ingredients given under 'For Grinding'. Add pepper, cumin seeds, green chilli and some water. Grind to a smooth paste and set aside.

2. Step 2

   Get the chopped Cheera/Spinach in a cooking vessel and add turmeric powder, onion pieces, red chilli powder, green chillies and add about ½ cup water. Cook the mix for about 5 – 10 minutes in medium flame.

3. Step 3

   Next, add previously prepared coconut paste into the cooked Cheera and stir it well.

4. Step 4

   After about 5 minutes add the butter milk into cooked Cheera. Mix and stir it well and after 2 – 3 minutes turn off the heat. Do not boil. Remove pan from flame.

5. Step 5

   Refer ingredients given under 'For Garnishing'. Heat some oil in a cheenachatti/frying pan. let the mustard seeds crackle and (Optional: add some fenugreek seeds if required), add curry leaves and red chilli pieces. When color of these ingredients become golden/brown add it into the curry dish. Cheera Moru Curry is ready.