Cheera Moru Curry / Amaranth Leaves in Yogurt gravy

Cheera moru curry, Amaranth leaves in yogurt / curd gravy. Its delicious, simple and flavorful curry with coconut, cumin seeds and shallots. Im sure you all will like this recipe. Enjoy cooking..

Ingredients

• Red Cheera / Amaranth Leaves 2 cups
• Green Chilli 4 nos , slited
• Chilli Powder 1/2 tsp
• Turmeric Powder 1/4 tsp
• Salt
• Water 1/2 cup

To Grind

• Curd / Yogurt 3/4 cup
• Coconut 1 cup, grated
• Cumin Seeds 1/2 tsp

To Splutter

• Coconut Oil 1 tbsp
• Mustard seeds 1/4 tsp
• Shallots 2 nos, sliced
• Dry chilli 2 nos
• Curry Leaves few

Method

Take a sauce pan and keep it on medium flame and add red cheera, green chili, chili powder, turmeric powder, salt and water. Cook for 5 to 6 minutes. Meanwhile grind coconut with curd and cumin seeds to a smooth paste. Once the cheera is cooked add ground coconut mix and combine well. Please keep in low flame as curd is there and stir well. Check salt if need add accordingly. Put off flame and keep it aside.

Take a small pan keep it on the medium flame and put coconut oil. Once the oil is hot add mustard seeds once its splutter add shallots and fry them until golden brown. Add dry red chili and curry leaves. Pour this over the cheera curry and serve with steamed warm rice. 

NB: If you need can add fenugreek seeds while spluttering mustard, it gives some more flavor.