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Main Course

Kerala Cheera Thoran

Finely chopped spinach stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.

Ingredientsfor 3 servings

5 cup Leaves Spinach (Cheera)
1/2 Of Coconut — grated
3 nos Green chillies
1/2 tsp Turmeric powder
1/2 tsp Cumin seeds (Jeerakam)
3 tbsp Coconut oil
4 nos Garlic cloves
2 nos Dry red chillies (Kollamulaku)
2 tsp Plain rice Puzhukkalari (Pachari)
1 tsp Mustard seeds
Salt, to taste
Curry leaves A, a few

Preparation

Step 1
For preparing Kerala Cheera Thoran, first clean the spinach leaves well and chop it finely.
Step 2
Meanwhile, grind together coconut, turmeric powder, green chillies, cumin seeds, garlic and curry leaves into a coarse form.
Step 3
Do not add water while grinding.
Step 4
Mix together the chopped cheera along with the coconut mixture and required salt.
Step 5
Set a pan over medium heat and pour in the oil or a kadai.
Step 6
Let the mustard seeds crackle and cook dry red chillies, rice and curry leaves.
Step 7
Add the cheera-coconut mixture and Stir everything together thoroughly.
Step 8
Put the lid on and cook on a low flame for about 1 to 2 minutes.
Step 9
Remove the lid and continue cooking till done on a low flame itself.
Step 10
If it gets overcooked, it tends to lose the red colour of cheera. So, make sure you do not overcook it.
Step 11
Serve Kerala Cheera Thoran with rice.

Tip

Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.

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Main Course

Kerala Cheera Thoran

Ingredientsfor 3 servings

5 cup Leaves Spinach (Cheera)
1/2 Of Coconut — grated
3 nos Green chillies
1/2 tsp Turmeric powder
1/2 tsp Cumin seeds (Jeerakam)
3 tbsp Coconut oil
4 nos Garlic cloves
2 nos Dry red chillies (Kollamulaku)
2 tsp Plain rice Puzhukkalari (Pachari)
1 tsp Mustard seeds
Salt, to taste
Curry leaves A, a few

Preparation

Step 1
For preparing Kerala Cheera Thoran, first clean the spinach leaves well and chop it finely.
Step 2
Meanwhile, grind together coconut, turmeric powder, green chillies, cumin seeds, garlic and curry leaves into a coarse form.
Step 3
Do not add water while grinding.
Step 4
Mix together the chopped cheera along with the coconut mixture and required salt.
Step 5
Set a pan over medium heat and pour in the oil or a kadai.
Step 6
Let the mustard seeds crackle and cook dry red chillies, rice and curry leaves.
Step 7
Add the cheera-coconut mixture and Stir everything together thoroughly.
Step 8
Put the lid on and cook on a low flame for about 1 to 2 minutes.
Step 9
Remove the lid and continue cooking till done on a low flame itself.
Step 10
If it gets overcooked, it tends to lose the red colour of cheera. So, make sure you do not overcook it.
Step 11
Serve Kerala Cheera Thoran with rice.