Spinach – Buttermilk Curry (Cheera – Moru Curry)

Ingredients for Spinach – Buttermilk Curry (Cheera – Moru Curry):

1. Oil – 2 big spoons

2. Mustard – ½ small spoon

3. Fenugreek – A pinch

4. Garlic – 2 cloves, finely chopped

    Red chillies – 3

    Curry leaves- A stalk

5. Shallots – 10, chopped

    Green chillies -3, end split

    Ginger chopped – 1-inch piece

6. Tomato chopped fine – 2

    Turmeric powder – ½ small spoon

    Salt – For taste

7. Spinach finely chopped – 100 gm

8. Curd – 1.5 cups

How to prepare Spinach – Buttermilk Curry (Cheera – Moru Curry)?

1. Heat oil in an earthen pot and splutter mustard seeds.

2. Add fenugreek seeds and sauté again.

3. Add ingredients no: 4 and sauté for a while.

4. Add ingredients no: 5 and sauté till shallots turn red brown colour.

5. Add ingredients no: 6.

6. Add spinach and cook for 5 minutes.

7. Using a spatula, mix the contents occasionally.

8. Add curd slowly and stir continuously.

9. When steam starts coming out, put of the flame.

10. Serve hot.

Archive: Vanitha Magazine 2010, October 15-31

Read a few more leafy vegetable side dishes/curry recipes here. Click on the images in the gallery to read.

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Sandy

A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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