Spinach Thoran (Cheera Thoran)

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A Kerala coconut stir-fry made with frozen spinach, mustard seeds, and curry leaves. Ready in about 30 minutes and works well for a weeknight side or an Onam sadya spread.

Servings servings

Ingredients

1 green chili slit, to taste
½ cup shredded coconut
1 tablespoon coconut oil or vegetable oil
1 teaspoon mustard seeds
12 curry leaves
1 dried red chili
½ cup shallots or onions, finely chopped
1 teaspoon garlic
2 bags frozen chopped spinach (10 oz. each) thawed or 30 oz fresh, chopped
1 teaspoon salt or to taste
¼ teaspoon turmeric
¼ teaspoon Kashmiri chili powder

Instructions

Grind 1 green chili and ½ cup shredded coconut in a food processor. It should be a thick coarse paste and not too smooth. Set aside.
Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Add 1 teaspoon mustard seeds. Cover the pan until they pop. Add 12 curry leaves and 1 dried red chili, and saute briefly.
Add ½ cup shallots and 1 teaspoon garlic and saute till transparent, about 2 minutes.
Add 2 bags frozen chopped spinach (thawed) or chopped fresh spinach and saute for 5 minutes.
Add 1 teaspoon salt, ¼ teaspoon turmeric, and ¼ teaspoon Kashmiri chili powder. Saute briefly.
Add reserved coconut mixture and saute for 3 to 5 more minutes, until the spinach is cooked through.
Remove from heat.

Notes

Note 1: For best results, use fresh coconut, though frozen coconut works as a good alternative. Some brands of frozen coconut are coarsely ground.

If the frozen coconut is coarsely ground, pulse it in a food processor for a few seconds before grinding it with the green chili. Don’t over-process it into a paste.

If you only have desiccated (dried, unsweetened) coconut available, soak it in warm water for 15 to 20 minutes or longer, until softened. Squeeze dry with your hands before using.

Nutrition