Spinach and Coconut Stir Fry/ Cheera Thoran


  • 2 cups Spinach
  • 1/2 cup Grated coconut
  • 1/4 cup Shallots (sliced)
  • 2 Green chillies (slit)
  • 2 pods Garlic (finely chopped)
  • 1 sprig of Curry leaves
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • Turmeric powder
  • Salt to taste
  • 2 tsp Coconut oil


  1. Heat oil in a pan and splutter mustard seeds. Add cumin seeds, shallots, garlic, chillies, curry leaves and saute for a few minutes.
  2. Add the chopped spinach, salt and turmeric powder, give it a stir. Cover and cook for 5 minutes stirring occasionally.
  3. Spread out the spinach so that the water evaporates easily. When the water has almost evaporated, add the grated coconut and combine everything together.
  4. Cover the pan and cook on low flame for 4 minutes, stirring occasionally until the spinach is cooked.
  5. Remove the lid and stir fry for another 2-3 minutes so that all water evaporates. Transfer to a plate and serve with rice.

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