Cheera Thoran – Spinach with Coconut

Finely chopped spinach, cooked quickly and tossed with grated coconut. A great side dish to any meal. Authentic Kerala Style recipe.

Cheera Thoran – Spinach with Coconut

Ingredients:

• 3 cups chopped-up spinach – green or red spinach.
• ½ tsp green chili, chopped
• 1 cup grated fresh coconut
• 2 small cloves garlic
• 1 shallot
• ½ tsp chili powder

For tempering:

• 2 tsp oil
• ½ tsp mustard seeds
• 1 tsp raw rice- optional
• 1- 2 dry chilies cut into pieces
• 2 shallots sliced
• 1 small sprig Curry leaves

Method:

• Hold the bunch of spinach on the chopping board and cut off the root portions.
• Wash the stem portions first pointed downwards in the sink. This removes the sand and dirt. once all visible dirt is removed from stem portions, wash the leaves well by shaking and separating the leaves under running water in a colander.  Wash thoroughly as spinach tends to always have some sandy residue in it. Not good to bite into!!!
• Drain for 10 minutes, then chop finely.
• Crush the garlic, and shallot using a pestle and mortar. Add the grated coconut and chili powder and crush all together gently. We do NOT want a paste.
• Add oil to a wok, heat, and add mustard seeds and rice if using. Allow to splutter.
• Next, add the red dry chili and shallots. Saute. Add curry leaves.
• When the shallots turn light golden, add all the chopped spinach leaves, some salt, and a splash of water.
• When steam escapes from the spinach, make a well in the center and place the crushed coconut mixture and green chili in the center.
• Cover the coconut mixture completely with the spinach from the sides of the wok. Cover the wok and cook on low for 1-2 minutes till steam escapes.
• Open and stir cook till the moisture evaporates and the spinach is somewhat dry.
• Taste and adjust seasoning.

Cheera Thoran – Spinach with Coconut

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