Video recipe for Cheera Parippu Curry or spinach green gram curry

Preparation time: 10 minutes

Cooking time:  15 minutes

Serves : 4

Ingredients

150 gm red spinach

100 gm split green gram

¼ cup grated coconut

¾ teaspoon jeera or cumin seeds

½ teaspoon of red chilli powder

1 clove of garlic

4 dried red chillies

4 tbsp of coconut oil

½ tsp mustard seeds

2 shallots

Salt to taste

Water

Method

Step: 1

Take green gram in a bowl and rinse well with water.

Step: 2

Cook the cleaned green gram in a pressure cooker with 1 ½ cups of water. After one or two whistles turn off the gas. Let the pressure release naturally - green gram should be cooked well.

Step: 3

Clean the red spinach a few times under running water. Chop the spinach and keep it aside.

Step: 4

In a blender grind the grated coconut, cumin, 2 dried red chillies, red chilli powder, and garlic, along with 50 ml of water into a fine paste.

Step: 5

Heat coconut oil in a manchatti or earthen pot. Add the spinach. Add salt to taste. Cover and cook for about five minutes over a medium flame. Stir occasionally.

Step: 6

Next, add the ground masala paste and ¾ cup of warm water into it, mix well.

Step: 7

Then add the cooked green gram. Mix well. The curry should not be too thick or too watery, so add more water if required - add only warm water. Check seasoning and add more salt if needed. Cook this for about 3 minutes over a low flame. Then turn off the gas.

Step: 8

Finally, for tempering, heat 2 tablespoons of coconut oil in a pan. Splutter mustard seeds in it. Add the chopped shallots, 2 dried red chillies, and a few curry leaves. Sauté till the shallots become brownish and then add them to the curry.

It is now ready to be served hot with rice or flatbreads. 

Note:

For tempering instead of coconut oil, ghee or clarified butter can also be used.

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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