Red Cheera Paalu curry

This is a very simple curry and best if you are in a hurry. And believe me it really tastes good. Me and my children don’t like spinach but this curry has become one of our favourites.



  1. Onion – 1 medium, thinly sliced
  2. Greenchillies – 4 to 5 numbers, slit
  3. Chopped tomato – slightly less than 1 c
  4. Red spinach – 2 cups, (you don’t have to chop it , just seperate the leaves from the big stems .After all you are making a curry in a hurry, aren’t you?)
  5. Salt – 11/4 tsp
  6. Water – 1 c
  7. Coconut milk powder – 3 heaping tbsps
  8. Mustard seeds- 1/2 tsp
  9. Fenugreek – 1/4 tsp
  10. Curryleaves – a few
  11. Dry red chillies – 2 numbers, split


  1. Cook together all the ingredients from 1 to 6 in a pressure cooker. Simmer for 7 minutes after the first whistle. Initially you will feel that there is a lot of spinach in there but the spinach on cooking will loose a lot of volume.
  2. Add the coconut milk powder mixed with 1/4 c of water. Bring to a boil & simmer for 3-5 minutes.  It should get a slightly thick consistency. But not too thick. Remove from heat.
  3. For the tempering, heat 1 tbsp of coconut oil. add the mustard seeds & allow them to splutter. Add the fenugreek/ uluva & let it cook for a while. Add the curryleaves & the dry red chillies. Pour this seasoning over over the curry.
  4. Serve hot with rosematta rice


I have prepared this curry once when I was not in a hurry with freshly squeezed coconut milk & it tasted better than the version with coconut milk powder.

This entry was posted in Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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