Spinach Thoran/Cheera thoran

                                Pictured – Arachuvitta Sambar, cheera thoran, papad and rice

At the request of my readers from today onwards and throughout Lenten season, I will be posting vegetarian recipes every two days apt for the Lent.


Spinach, washed and chopped – 2 bunches
Onion, finely chopped – 1 no
Garlic – 4 cloves
Mustard seeds -1 tsp
Rice – 1 tsp
Dry red chillies – 2 nos

To grind

Grated coconut – 1/2 cup
Green chilli – 3 nos
Cumin seeds – 1 tsp
Turmeric powder- 1/4 tsp


Wash and cut spinach into small pieces. Mix spinach with salt and keep aside.

Grind coconut, green chillies, turmeric powder, and cumin into a coarse paste. Set this aside.

Heat oil in a pan. Splutter mustard seeds and rice. Saute onions, garlic, dry red chillies, and curry leaves. Saute for a minute. Add chopped spinach and mix well. Cook this on medium heat by covering it with a lid. When the spinach is half cooked, add ground coconut, required salt and mix well. Cook for 3 minutes in low flame. Cook until all the water is dried out. Switch off the stove.

13 thoughts on “Spinach Thoran/Cheera thoran”

  1. Red spinach thoran is a common dish that we Keralites eat frequently. There are different recipes of Red spinach prevalent along the length and breadth of this small State and this dish that you presented here is very unique. No doubt it will be yummy !
    Visiting your blog is a nice experience. Thumbs up for your enthusiasm in trying new recipes and posting those here.

  2. What a beautiful, colourful, healthy and flavourful dish! Thank you so much for sharing with us at the Hearth and Soul Hop. Hope to 'see' you again this week!


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