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Main Course

Naadan Cheera Ela Soup | Spinach Leaves Soup

A light, warming broth seasoned with black pepper and curry leaves. This is not the kind of soup that tries to be a meal — it is the kind that settles the stomach, clears the head, and warms you from the inside.

Ingredientsfor 3 servings

250 g Ela (Spinach Leaves ) (White or Red Spinach (Cheera)
1 tsp Corn Flower
2 tsp Pepper powder
2 nos Shallots
1 Clove garlic
Salt, to taste
1/2 Tspn Cumin seeds powder
1 - 2 Tspns. Butter/Coconut Oil
1 Tspn Sugar
1 nos Lemon

Preparation

Step 1
Clean, wash and cut the Cheera ela into small pieces and keep them aside.
Step 2
Clean and cut shallots and garlics into medium sized small pieces.
Step 3
Heat butter in a cheenachatti/frying pan, add garlic pieces into this melted butter and stir it well.
Step 4
Add the shallot pieces also into this mix and stir it further.
Step 5
When colour of this mix turns into golden, add Cheera ela pieces along with some salt, pepper powder, corn flour and stir the Stir everything together thoroughly.
Step 6
Add about 2 cups of water and boil the mix for some time, turn off the heat and allow to cool the mix.
Step 7
Then grind the mix along with some warm water in a mixer grinder properly and change it into a cooking vessel (if necessary, the paste can be filtered by using a clean cloth or sieve). Add cumin seeds powder and sugar also and boil it for about five minutes.
Step 8
Naadan Cheera Ela (Spinach) Soup is ready.
Step 9
Add about 1/4 tsp pepper powder, one tsp lemon Juice and some fried/roasted bread pieces (for one cup soup) and serve this hot Soup.
Step 10
.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Naadan Cheera Ela Soup | Spinach Leaves Soup

Ingredientsfor 3 servings

250 g Ela (Spinach Leaves ) (White or Red Spinach (Cheera)
1 tsp Corn Flower
2 tsp Pepper powder
2 nos Shallots
1 Clove garlic
Salt, to taste
1/2 Tspn Cumin seeds powder
1 - 2 Tspns. Butter/Coconut Oil
1 Tspn Sugar
1 nos Lemon

Preparation

Step 1
Clean, wash and cut the Cheera ela into small pieces and keep them aside.
Step 2
Clean and cut shallots and garlics into medium sized small pieces.
Step 3
Heat butter in a cheenachatti/frying pan, add garlic pieces into this melted butter and stir it well.
Step 4
Add the shallot pieces also into this mix and stir it further.
Step 5
When colour of this mix turns into golden, add Cheera ela pieces along with some salt, pepper powder, corn flour and stir the Stir everything together thoroughly.
Step 6
Add about 2 cups of water and boil the mix for some time, turn off the heat and allow to cool the mix.
Step 7
Then grind the mix along with some warm water in a mixer grinder properly and change it into a cooking vessel (if necessary, the paste can be filtered by using a clean cloth or sieve). Add cumin seeds powder and sugar also and boil it for about five minutes.
Step 8
Naadan Cheera Ela (Spinach) Soup is ready.
Step 9
Add about 1/4 tsp pepper powder, one tsp lemon Juice and some fried/roasted bread pieces (for one cup soup) and serve this hot Soup.
Step 10
.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.