Cheera/ Red Amaranthus Thoran

Red Amaranthus variety that we get in Kerala is totally different from that we get here in Karnataka. So after so many trials we stopped buying this  leafy vegetable here. But, this  leafy vegetable is much liked by M and little M. He finally started  growing them in our balcony 😉

So, this balcony fresh Cheera thoran 😉  in a way 😛

Cheera/Amaanthus Thoran :

1. Cheera/ Red Amarnthus                                               : Finely chopped, 1 bowl /1 whole bunch * refer notes
2. shallots                                                                             :4-5 thinly sliced
3. green chilli                                                                       :1-2 no depending on spice level
4. Coconut grated                                                                : 1/4 -1/2 cup
5. coconut oil                                                                        :2 -3 tsp
6. water                                                                                  : 1 tbsp + 1 tbsp
7. urud dal                                                                             :1/4 tsp
8. Mustard seeds                                                                   :1/2 tsp

Method :

1. crush together coconut and green chillies in a mixie or motor and pestle to a coarse mix.
2. Heat a pan, add coconut oil and wait for it to heat up.Add the mustard seeds ,let it splutter ,is when you add urud dal. Let the dal also brown a bit.
3. Bring down the flame to low and add sliced shallots and let it brown well.
4. Once the shallots are browned well, add the crushed coconut mix and chopped Amaranthus  and mix everything well
5. Sprinkle some water ( 1tbsp ) salt and combine well. Bring everything together and cover with a lid.Let it cook for 4-5 minutes.
6. Remove the lid after 5 minutes and spread the thoran in pan, check for the doneness.
7. If you feel its not cooked through, sprinle  1tbsp more of water and cover and cook again for few more minutes.
8. Once the Cheera is cooked well, wait for water to evaporate and switch off the flame.

 

Notes :

• Amaranthus is usually got as a bunch  in shops, opt for 1 bunch in such case.
• Finely chop the amaranthus , discarding the stem towards the root.
• wash well to get rid of dirt.
• In thoran, coconut mixture is usually added towards the end, but I do it in both ways. 😉  There is  a huge taste difference. know  it by yourself 😛
•  Donot add more water , add only above mentioned water.
• The Key is to cook in low flame and covering with a lid after tempering.
• I have seen people adding water to cook Amaranthus, NO…that’s a strict NO 😀 It literally takes away the taste of leafy vegetable.
• If you feel the Amranthus would not cook thoroughly ,sprinkle water in between as 2tsp and not by adding more than that.
• Use 1/4 cup of coconut ,if you like less coconut and 1/2 if you like more.
• I sometimes use cumin seeds in thoran and sometimes skip that 😉

 

Until next time ,Happy Cooking!

Lekshmi