keralaEasyveganvegetariangluten freedairy free

Cheera Thoran

Name: Cheera Thoran
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 400 g spinach (washed well, tightly packed and finely chopped); 0.75 cup coconut (fresh, grated); 6 pcs shallot (small, finely sliced); 2 pcs green chili (slit or finely chopped); 3 pcs garlic (cloves, crushed); 0.5 tsp mustard seeds; 0.5 tsp urad dal; 2 pcs dried red chili (broken in half); 2 pcs curry leaves (small sprigs); 2 tsp coconut oil; 0.5 tsp salt; 1 pinch turmeric powder

RATING

4.6/5(98)

TASTE SCORE

7/10

A simple Kerala-style spinach stir-fry with coconut, green chili, and a quick tempering. It cooks fast, stays light, and brings fresh flavor to the plate alongside rice, dal, or curry.

PREP

10m

COOK

12m

SERVES

1 KATORI

131 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Chop the spinach and ready the coconut mix.
1.Wash the spinach very well and drain off excess water.
2.Finely chop the spinach so it cooks quickly and evenly.
3.Slice the shallots, crush the garlic, and slit the green chilies.
4.Keep the grated coconut and turmeric powder ready near the stove.
temper · ~4 min
Make the tempering.
1.Heat coconut oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and dried red chili, and cook until the dal turns light golden.
4.Add curry leaves, shallots, garlic, and green chili, and stir for 2 to 3 minutes.
TIPKeep the heat medium so the urad dal turns golden without burning.
saute · ~4 min
Cook the spinach with salt and turmeric.
Add the chopped spinach, salt, and turmeric powder. Mix well and cook uncovered for 3 to 4 minutes, stirring often, until the leaves wilt and most of the moisture dries out.
TIPDo not add water; spinach releases enough moisture on its own.
saute · ~3 min
Stir in the coconut and finish the thoran.
Add the grated coconut and mix well. Cook for 2 to 3 minutes on low heat just until the coconut warms through and the thoran looks dry and fluffy.
serve
Serve the Cheera Thoran warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the washed spinach really well; excess water will make the thoran soggy instead of fluffy.
2
Use a wide pan so the spinach moisture evaporates quickly and the stir-fry stays dry.
3
Let the mustard seeds fully splutter before adding urad dal, or the tempering will taste raw.
4
Cook the urad dal only to light golden; darker than that can turn the thoran slightly bitter.
5
Add the coconut at the end and heat gently so it stays sweet, moist, and not oily.
6
If using mature spinach stems, chop them very finely so they soften in the short cooking time.
7
Cheera thoran is best eaten fresh, but leftovers keep well refrigerated for about a day and can be reheated briefly in a dry pan.