How to prepare Wash the spinach thoroughly, and keep it in a colander for a few minutes. Chop them up finely and keep aside. Add the scraped coconut in the dry grinder/chutney grinder along with the shallots, turmeric, green chilly, and garlic cloves. Grind them coarsely without adding any water,just pulse them twice and keep them aside.
Ingredients Pacha Cheera (Spinach): 1 large bunch. Shallots (cheriya ulli): 3 or 4. Green Chilly: 1 large or 2 medium. Garlic: 2 cloves.
Heat a kadai or pan or â€œcheena chattiâ€?. Add in coconut oil, mustard seeds, once it starts to crack add in the matta rice. Simmer the fire and add in the chopped shallots (cheriya ulli) Once the shallots (cheriya ulli) has lightly browned, add in the chopped spinach.
Turmeric powder: 1/4 tsp.
On high flame cook for 1 min.
Freshly scraped coconut: 1/2 to 3/4
Spinach will start to release water and wilt quickly if it is fresh and once the water is evaporated, add in salt and stir well.
cup. Mustard seeds: 1/4 tsp. Matta rice: 1/2 tsp.
Now simmer the fire and add in the coconut mix, cover with a lid for a minute.
Shallots (cheriya ulli): 2 or 3, sliced.
Open lid and stir everything together. Coconut oil: 1 tbsp.
Stir for another min or two.
Salt to taste
Serve hot with rice or roti. JANUARY 2017 | WWW.WISHESH.COM