I love spinach, be it the common red or green version which are easily available in Kerala. Here in Singapore, I have not seen them anywhere else other than Little India. Here, I have used the chinese baby spinach which is commonly available in the local markets. Spinach or Cheera is the only veggie I craved for during my pregnancy period. It is so good for grown ups and the best for kids.
This is just an easy and a common recipe. Let us take a very quick look at it.
You will need:
- Spinach- one bunch, 250 gms approx.
- Grated coconut- 1/2 cup
- Turmeric powder-1/4 tsp
- Cumin powder or seeds-1/4 tsp
- Garlic- 3 cloves crushed.
- Chilli powder-1/4 tsp or more.
- Salt to taste
- Oil, mustard seeds, curry leaves, urid dal(optional) and dried red chillies for seasoning.
- Cut off the spinach roots if any. Wash in running water minimum three times to remove dirt or soil, if any. Chop them and keep aside.
- Coarse grind the coconut, cumin, turmeric powder and chilli powder using the pulse option of the mixer.
- Mix this with the chopped spinach leaves using hand. Add enough salt. Crush the leaves slightly as you mix.
- Heat 1 tsp oil in a saucepan. Pop mustard seeds, urid dal, curry leaves and dried red chillies in this oil.
- Add the mixture of coconut and spinach now. Saute covered until the leaves become dark and soft.
- Now, take off the lid and cook for a minute so that the excess water evaporates if any.
- Serve the spinach thoran with rice.
So simple, isn’t it?