Kerala Cheera Thoran

Kerala Cheera Thoran

Ingredients:

Method:

  1. Start by preparing the Cheera (amaranth leaves). Wash them thoroughly and chop them finely. You can use both the leaves and tender stems.
  2. Grind the grated coconut, green chilies, mustard seeds, and cumin seeds into a coarse paste using a mixer or mortar and pestle. Do not make it too fine; a little texture is good.
  3. In a large pan or kadai, heat the coconut oil over medium heat.
  4. Add mustard seeds and allow them to splutter. Then, add curry leaves and sliced shallots and sauté until the shallots turn translucent (if using).
  5. Add minced garlic (if using) and sauté for another minute or until it releases a nice aroma.
  6. Now, add the chopped Cheera (amaranth leaves) to the pan. Stir well and sauté for a couple of minutes.
  7. Add turmeric powder and red chili powder. Mix well to coat the leaves with the spices.
  8. Reduce the heat to low, cover the pan with a lid, and let the Cheera cook for about 5-7 minutes. Stir occasionally to prevent sticking.
  9. Once the Cheera is cooked and wilted, add the coconut mixture that you prepared earlier. Mix it into the Cheera.
  10. Add salt to taste and continue to cook for another 2-3 minutes, stirring occasionally, until the moisture from the coconut mixture is absorbed, and the flavors meld together.
  11. Check the seasoning and adjust the salt and spice levels as per your preference.
  12. Once the Cheera Thoran is ready, remove it from heat.
  13. Serve the Cheera Thoran hot with steamed rice as a side dish. It can also be enjoyed with other South Indian dishes like sambar and rasam.Enjoy your homemade Kerala Cheera Thoran with the wonderful flavors of coconut and spices!