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Cheera thoran

Spinach with coconut

Cheera thoran
Photo: Xufanc, CC BY-SA 3.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Spinach / cheera400 g
  • Frozen grated coconut50 g
  • Shallots (kunjulli)30 g (~2½)
  • Garlic2 cloves
  • Dried red chillies1
  • Mustard seeds½ tsp
  • Coconut oil3¼ tsp
  • Salt½ tsp

You need

  • Non-stick frying pan (24–28 cm)
  • Sharp knife and chopping board
  • Sieve or colander
  • Measuring cups and spoons

Method

  1. Wash 400 g spinach in the sieve, shake it well and chop it finely, stems included.
  2. Peel and thinly slice 30 g (~2½) shallots and 2 cloves garlic.
  3. Heat 3¼ tsp coconut oil in the frying pan on medium-high for 1 minute. Add ½ tsp mustard seeds and hold a lid over the pan until they pop, about 30 seconds.
  4. Add 1 dried red chilli (whole, not broken, so it stays mild), the shallots and garlic. Turn to medium and stir for 2 minutes, until the shallots are soft and just golden.
  5. Add the spinach and ½ tsp salt. Stir on medium-high for 2–3 minutes, uncovered, until it has all wilted and most of the water has cooked off.
  6. Add 50 g frozen coconut and toss for 2 minutes, until the pan is dry and the coconut is warm.
  7. Lift out the dried chilli before you serve the toddler and kids' portion.

Tips

  • Spinach shrinks to almost nothing. The pan looks overfull at first; that is fine.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Asthma: buy frozen grated coconut without sulphites (220–228).
  • Toddlers: take their portion out before adding chilli or pepper.