Cheera Moru - Traditional Indian Spinach Curry

Ingredients

• 2 cups (470ml) spinach leaves, washed and chopped 2 cups (470ml) spinach leaves, washed and chopped
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1/4 cup (60ml) grated coconut 1/4 cup (60ml) grated coconut
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 2 dried red chilies 2 dried red chilies
• 1 sprig curry leaves 1 sprig curry leaves
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat coconut oil in a pan over medium heat.
2. 2.
   Add mustard seeds and let them splutter.
3. 3.
   Add cumin seeds, dried red chilies, and curry leaves. Sauté for a minute.
4. 4.
   Add chopped spinach and sauté until wilted.
5. 5.
   In a separate bowl, whisk yogurt until smooth.
6. 6.
   Add yogurt, grated coconut, turmeric powder, red chili powder, and salt to the pan. Mix well.
7. 7.
   Cook the curry on low heat for 5-7 minutes, stirring occasionally.
8. 8.
   Remove from heat and serve hot with steamed rice or Indian breads.

Treat your ingredients with care...

• Spinach — Ensure that the spinach leaves are thoroughly washed and dried before chopping to remove any dirt or impurities.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the best results. Greek yogurt can also be used for a creamier texture.
• Coconut — Freshly grated coconut is recommended for a more authentic taste. If unavailable, unsweetened desiccated coconut can be used as a substitute.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add fresh green chilies.
• Adjust the consistency of the curry by adding more or less yogurt according to personal preference.
• To make it more nutritious, add vegetables like carrots or peas along with the spinach.
• Serve Cheera Moru with a dollop of ghee (clarified butter) for added richness and flavor.
• Leftover Cheera Moru can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve Cheera Moru hot with steamed rice or Indian breads like roti or naan. Garnish with a sprinkle of fresh coriander leaves for added freshness.

Presentation advice

Present the Cheera Moru in a traditional Indian serving bowl or plate. The vibrant green color of the curry will be visually appealing. Accompany it with a side of steamed rice or Indian breads to complete the presentation.