Jul 10, 2011

Cheera Pachadi

Cheera Pachadi - A very tasty side curry with rice. Popular in Kerala and Cochin GSB cuisine.

Serves: 3


1 bunch amaranthus leaves (chuvappu cheera), wash and finely chopped (125 g net weight)

50 ml water

1/2 teaspoon salt

100 ml thick curd

For the coconut paste:

50 g  (5 - 6 tablespoon) grated coconut

3 green chillies

2 tablespoon water

1/2 teaspoon mustard seeds

Make a smooth paste of grated coconut and green chillies with 2 tablespoon water. Finally, add mustard seeds and grind again for 30 seconds.

For the seasoning:

2 teaspoons oil

1/2 teaspoon mustard seeds

 4 curry leaves

1 red chilli, halved


In a bowl, mix chopped amaranthus leaves, 50 ml water and 1/2 teaspoon salt. Cover with a lid and cook on a low to medium heat for 10 minutes or until softens. Mash well.

Add coconut paste, mix well and cook again for 8 - 10 minutes on a low heat (till coconut paste well blended with spinach mixture / thickens). Switch off the heat and keep aside to cool for half an hour. Do not add the curd immediately.

Finally, add thick curd and stir well.

For the seasoning:

Heat oil in a pan. Add mustard seeds. When they begin to crackle, add curry leaves and broken red chilli. Saute for 2 minutes. Pour the seasoning over cheera pachadi and serve with rice as a side dish.


Chitra said...

i love this red keerai...love the color....

beingFab said...

I love cheera and I love anything to do with curd....that makes this curry one of my all time faves!

Shobha said...

I love this red keerai...but I never made pachadi with this.

Vimitha Anand said...

Pachadi with red keerai sounds tasty and healthy niya

Ramya said...

I was too tempted when u posted the click on facebook and tried it today and loved it ..!! yum yum