Cheera Moru Curry | Spinach Buttermilk Curry
Cheera Moru Curry is a flavorful and nutritious curry that combines the goodness of spinach and the tanginess of buttermilk to create a comforting and delicious meal.
Ingredients
- 300 g Cheera(Spinach)
- 1 Cup Butter Milk
- 2 Tsp Red Chilly Powder
- 2 Nos. Green chillies Slit
- 1/2 Tsp Turmeric Powder
- Few Curry leaves
- 1/2 Of One Onion Chopped
- As reqd Salt
For Grinding:
- 1/2 Cup Coconut Grated
- 1/4 Tsp. Pepper powder
- 1/2 Tsp. Cumin Seeds Jeerakam
- 2 Nos. Green Chilly
For Garnishing:
- 2 Tsp. Coconut/Refined Oil
- 1 Tsp. Mustard Seeds
- 1/4 Tsp Optional- Fenugreek Seeds Uluva
- Few Curry leaves
- 5-6 Pieces Red Chilly Pieces
Instructions
- Wash, clean and drain the spinach leaves. Chop the leaves and keep aside. Meanwhile, grind the grated coconut. Refer the ingredients given under 'For Grinding'. Add pepper, cumin seeds, green chilli and some water. Grind to a smooth paste and keep aside.
- Take the chopped Cheera/Spinach in a cooking vessel and add turmeric powder, onion pieces, red chilli powder, green chillies and add about ½ cup water. Cook the mix for about 5 – 10 minutes in medium flame.
- Then add previously prepared coconut paste into the cooked Cheera and stir it well.
- After about 5 minutes add the butter milk into cooked Cheera. Mix and stir it well and after 2 – 3 minutes put off the stove. Do not boil. Remove pan from flame.
- Refer ingredients given under 'For Garnishing'. Heat some oil in a cheenachatti/frying pan. Splutter mustard seeds and (Optional: add some fenugreek seeds if reqd), add curry leaves and red chilli pieces. When color of these ingredients become golden/brown add it into the curry dish. Cheera Moru Curry is ready.
Notes
You can visit this link Spinach Jackfruit Seeds Aviyal.
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