"Keerai (Tamil) - Any kind of spinach; Thoran (Malayalam) / thuvaran or thuvaram (Tamil) - A dry side dish prepared with any spinach or vegetable and lot of coconut masala".
I got this 'Kerala style preparation of Spinach' from a best friend of mine. Though her blog is not visible now, some of her recipes always have a permanent position in my memory. I tried my best to do it her way. Thanks Ann!
The traditional recipe insists in using an Indian spinach (cheera or the red spinach) . I prepared this 'keerai thoran' using Red swiss chard leaves. Though these swiss chard leaves resembled an Indian palak, I would like to use the 'chen cheera' (red spinach) next time.
'Thoran' made of Red Swiss chard leaves.
Ingredients:
Any greens (spinach) - 1 lb(I used Swiss chad leaves here)
Red onion - 1 (or) shallot - 5
mustard - 1/2 tsp
coconut oil - 1 tbsp
salt - to taste (very little only)
To grind coarsely:
coconut (shredded) - 1/2 cupgarlic cloves - 3
green chillies - 2 or 3
cumin - 1/2 tsp
Method:
Wash and clean the spinach / any greens.Chop it finely.Heat oil in a wok. Splutter the mustard seeds.
Add onion and saute till it wilts.
Now put the chopped spinach and saute for a few minutes.
Make a well in the center and remove all the moisture (as much as possible).
Put the coarsely ground paste to the center and bury it with spinach.
cover and cook for few minutes. Add salt and saute till the greens loose all the moisture and we get a very loose texture.Switch off.
Keerai thoran is ready!
Serving suggestions:
Serve hot as side dish with sambar rice or curd rice.Also can be served as 'curry over plain rice' with a tsp of ghee.
As this preparation contains more coconut, it may get spoiled in hot weather. So consume / refrigerate immediately.
