Red Spinach / Chuvanna Cheera Rasam


3 cup red spinach / chuvanna cheera / red amaranth, finely chopped
small lemon sized tamarind
4-5 garlic cloves
1 tsp cumin seeds
1 green chilli
1 tsp jaggery
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 1/2 tsp pepper powder
1 tsp chilli powder
1 tsp coriander powder
1 sprig curry leaves
2 tbsp coriander leaves, chopped
2 tsp coconut oil / ghee
salt to taste


  1. Wash and finely chop the spinach. Soak the tamarind in little water.
  2. Crush the garlic cloves, cumin seeds and green chilli together and keep it aside.
  3. In a bowl, take 1/2 of the chopped spinach and pour 1/2-3/4 cup of hot water and keep it aside for 5 minutes.
  4. Then drain the water ( reserve the water to use later ) and grind well to a puree and keep it aside.
  5. In a pan, add remaining chopped spinach, tamarind extract, turmeric powder, asafoetida and jaggery and boil well adding required water.
  6. Add the crushed garlic-chilli mixture to this and cook it covered for 4-5 minutes at low flame.
  7. When you starts to get nice aroma, add spinach puree, pepper powder, chilli powder, coriander powder and salt.
  8. Add reserved water and more water if required and boil well.
  9. Add coriander leaves and curry leaves and keep it covered for a minute. When it boils, add coconut oil / ghee and switch off the flame. Serve with rice…

Recipe Source: dhanus_potofflavours (instagram)

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