Cheera thoran or Keerai Poriyal is a very simple and nutritious recipe, perfect for a weeknight if you are looking for a side-dish for your dal chawal, or sambar rice, or even curd rice. I love spinach and considering the abundance of spinach and most other greens in Singapore, this is a real treat for us!
Cheera Thoran Recipe (Keerai Poriyal)
Serves 2 to 4
Ingredients:
5 cups tightly packed chopped spinach leaves (a bunch)
1 cup grated coconut
4 shallots (or half of an onion)
2-4 green chillies
A pinch of turmeric powder
1/2 tsp jeera
2 tsp oil (I always use coconut oil for thoran)
1/4 tsp mustard seeds
A few curry leaves (optional)
1 dry red chilly, torn into half
Salt to taste
How I Made It:
1. Clean and chop the spinach fine. Drain well and set aside.
2. Grind together – coconut, shallots, green chillies, jeera and turmeric. If you don’t have a mixie, use a pestle and mortar to bring these ingredients together. If you don’t have that, then just finely chop the shallots and green chillies and mix well with the rest.
3. Heat the oil in a pan and thrown in the mustard seeds. When they pop, add the curry leaves and the halved red chilly. Fry for 10 seconds and add the coconut mixture. Fry that for 30 seconds and add the chopped spinach with some salt.
4. The spinach will give out water so cook well until all the water evaporates and you have a dry dish (about 5-7 mins)
Serve keerai poriyal with rice and dal, rice and sambar or rice and moru curry.
The ingredients come together really nicely to make this post very enjoyable!
Thanks.
I have been looking into this for a long time, thanx.
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Hmmm…. looks like delicious recipes has been shared…
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Thanks Jany, glad to have you around too, and hope you like the recipes 🙂
This is the first time I visit here. I found so many entertaining stuff in your blog, especially its discussion. From the tons of comments on your posts, I guess I am not the only one having all the leisure here! Keep up the excellent work.
that's such a lovely idea! thanks for trying 🙂
I was pleasantly surprised with the combination of flavors in this recipe. It tastes like a salad you might order at Applebee's, but healthier. I added honey to the "sauce" for sweetness and poured extra sauce over the finished salad as a dressing. Delicious and VERY FAST and EASY!
I think Cheera is very similar to amaranth… Normally in south-indian cooking we use more of these greens than palak, and amaranth is just one of them.
This is absolutely delicious! The sauce is good, but is made excellent with 1 tbsp honey. It tastes like the "brown sauce" you get at a Chinese restaurant, only sweeter and tastier. The ingredients come together really nicely to make this very enjoyable! Plus, I added peanuts for decoration and crunch.