Wednesday, September 23, 2009
Spinach/ paalak thoran
I love my Amma's cheera thoran and I learned from her how to make them without any lumps. If this dish tastes good the credit is my mom's, but the idea to substitute spinach for cheera, I can proudly say is my own. I shared this idea with a couple of my Mallu friends and they are to date extremely happy about it. I hope you will have the same experience and be happy with this authentic amma's recipe with a twist.
shallots/chuvannulli/sambar onion -2-3(finely sliced)
salt-according to your taste
Red chillies-3(broken into halves)
Curry leaves-1 sprig
Wisdom of the ages:
Always when you make a thoran with leaves , wash and dry the leaves completely before cutting.
1. Wash the spinach and spread it on a paper, at least 1hour before you cut them.This is very important, since if you have water on spinach you will end up having lumps in your thoran.
2.Cut the leaves into smaller pieces.
3. Grind(not much-maybe for a couple of seconds) coconut and green chillies together. If you do not have a grinder/small bowl for your mixer grinder, leave this step and just add more green chillies slit into halves.
4.Heat oil in a pan and splutter mustard seeds followed by rice.
5.Add sliced shallots and saute it till golden brown.
6.To this add red chillies and curry leaves and saute .
7.Mix spinach with turmeric, salt and coconut mix from step 3 and add into the pan.
8.Mix everything together and cover the pan.
9.Cook on medium flame for about a minute or till the steam comes.Don't keep the lid for long, since the steam will accumulate ,which in turn end up in lumps.
10.Open the pan and cook till the thoran is done by stirring in between.
This is a very simple yet nutritious dish. This goes well with pulissery/ moru(buttermilk) curry and rice.
You could use the normal "cheera" instead of spinach and also scramble eggs while giving tadka(spluttring mustard) and mix it, if you like eggs.