Cheera Thoran (Spinach and Coconut Stir-Fry)
A simple everyday Kerala stir-fry of chopped spinach and freshly grated coconut, lightly spiced and tempered with mustard seeds and curry leaves.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 120 kcal
Equipment
- •Kadai or wok
Nutrition
Per serving, approximate
- Calories
- 120 kcal
- fat
- 8 g
- carbs
- 8 g
- fibre
- 4 g
- protein
- 4 g
- calories
- 120 kcal
Instructions
- 1
Roughly crush the grated coconut, cumin seeds, green chillies and garlic using a mortar and pestle. Do not add water.
- 2
Heat coconut oil in a kadai (deep pan). Add mustard seeds, dried red chilli and curry leaves until they pop and crackle.
- 3
Add the sliced shallots. Fry them gently until they turn soft and see-through.
- 4
Add the chopped spinach, turmeric powder and salt. Stir well to combine.
- 5
Cover with a lid and cook on medium heat for 3-4 minutes until the spinach softens.
- 6
Take off the lid and stir in the crushed coconut mixture. Mix everything thoroughly.
- 7
Cook uncovered for 4-5 minutes, stirring occasionally. Stop when all the liquid dries up.
- 8
Taste and add more salt if needed. Take the thoran (coconut stir-fry) off the heat while it is still bright green.
Chef's tips
Do not overcook the spinach so it stays bright green and juicy. Roughly crush the coconut rather than blending it fine to keep a good texture.
Ingredient substitutions
- spinach → amaranth greens or cabbage
Storage
Best eaten fresh on the same day; can be refrigerated for a day in an airtight container.
Reheating
Reheat briefly in a pan over medium heat, stirring gently to avoid mushiness.
Common mistakes to avoid
- •Cooking the spinach for too long until it turns dull and mushy.
- •Grinding the coconut into a fine paste, which makes the dish soggy instead of light and crumbly.
Serving suggestions
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