Cheera thoran
Enjoy this simple yet heartwarming spinach dish from Kerala that is made with tender leaves of amaranth.Combining coconut, shallots, mustard seeds and chilli, this cheera thoran is essential to experience authentic Kerala food.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Side Dish, Traditional
Cuisine diabetic friendly, Fusion, gluten free, Kerala, South indian, Vegan
For the greens
- 1 bunch amaranth greens Washed, cleaned and chopped. The chopped volume is around 2 cups when packed.
For tempering
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp Channa Dal
- 1/2 tsp Urad Dal
- 2 dry red chillies broken
- 1 shallot sliced
- 1 sprig curry leaves
for finishing the recipe
- salt to taste
- 1/2 cup grated coconut
Clean , wash and chop the amaranth leaves.
In a wok add the oil followed by mustard seeds.
When it splutters add the channa and urad dal, red chillies, shallot and curry leaves. Stir it around till the dal goes golden.
Now add the chopped amaranth leaves
Sprinkle salt.
Toss for a minute. Cover and keep it on a low flame for two minutes till it wilts.
Add the grated coconut.
Stirfry for another minute and remove from heat.
Serve warm with steamed rice.
Keyword Indian vegetarian dinner, Kerala recipes, Stirfry, warm salad