Kerala Spinach Stir Fry

Some dishes don’t need complexity to feel complete. Cheera Thoran, a classic Kerala stir-fry made with spinach and coconut, is one such humble wonder – light, flavourful, and full of homely warmth.

In my kitchen, I usually make it with red cheera (red amaranth), but green cheera works just as well. The method is simple, but like with most Kerala dishes, it’s the sequence of steps that brings out the real magic.

First, in coconut oil, we temper mustard seeds, fresh curry leaves, and a handful of raw rice grains. The rice crackles and crisps up, adding a subtle crunch – a beautiful detail that’s traditional in many Kerala homes and not always seen outside.

To this, we add the grated coconut, along with a bit of turmeric powder and chilli powder, gently sautéing until the raw smell lifts and the coconut takes on just a hint of toast. That base itself smells like a feast.

Only then do we add the finely chopped cheera, tossing it into the spiced coconut, allowing it to wilt and soften without losing its colour or freshness. No water, no fuss – just gentle heat and a little patience.

This version of Cheera Thoran isn’t just for daily lunch – it’s also a part of special feasts like the Aranmula Vallasadya, served with reverence on a banana leaf, among dozens of sacred vegetarian offerings.

There’s something deeply grounding about this dish. It’s not flashy, but it’s dependable. Green or red, spicy or mild, Cheera Thoran is Kerala comfort food at its most honest – rich in tradition, full of nutrition, and always made with care.

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Crispy

Kerala Spinach Stir Fry

Author: Ushadevi Cooking Method: Sauteing Cuisine: Kerala Courses: Curries & Side Dishes, Lunch, Salads, Vegan, Vegetarian

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ cup Cheera Ila (Red / Green spinach leaves)
• ³⁄₄ cup grated Coconut
• ¹⁄₄ teaspoon Turmeric powder
• 1 teaspoon Chilly powder
• 1 teaspoon Mustard seeds
• 1 teaspoon Rice
• 2 Dry red chillies
• Salt & Oil as required
• one spring Curry leaves

Instructions

1. First of all, clean the spinach leaves thoroughly and drain the excess water.
2. Finely chop the cleaned spinach leaves and keep them aside.
3. In a pan, heat a teaspoon of oil. Add mustard seeds and let them crackle.
4. Add a small amount of rice (optional) and roast for a few minutes until lightly golden.
5. Add curry leaves and dry red chillies to the pan and sauté briefly.
6. Now add grated coconut to the mixture and stir well.
7. Next, add turmeric powder and chilli powder. Mix everything thoroughly.
8. Finally, add the chopped spinach leaves. Stir continuously, then cover the pan with a lid and cook on low flame for 4–5 minutes, or until the water content in the spinach reduces by about 50%.
9. Your healthy and tasty Cheera Thoran is ready to serve. Best enjoyed as a side dish with rice.