Cheera Ada curry (Spinach fritters in creamy coconut cashew gravy)
Delicious cheera ada curry( Spinach fritters in creamy gravy). Deep fried spinach fritters in creamy coconut and cashew gravy, mildly spiced. Goes well with bowl of rice or chapathi. This is long lost recipe from the royal kitchen of Travancore.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
- For cheera ada/ fritters
- 1 ½ cup packed chopped spinach
- ¼ cup rice flour
- ½ tsp cumin seeds
- ¼ tsp red chili powder
- ¼ tsp salt
- 2 tbsp water
- Peanut oil for frying
- For Curry
- To blanch
- 2 cup/137g packed spinach
- 1 thai chili if you want more spiciness then increase
- To grind
- ½ cup fresh coconut grated
- ½ cup water
- To soak
- 10 cashews
- ¼ cup water
- For curry
- ½ tbsp coconut oil
- ¼ tsp mustard seeds
- 1-2 red chili
- 1 sprig curry leaves I didn’t add it
- ¼ cup red onion chopped finely
- 1 clove garlic chopped finely
- 1 tsp ginger minced
- ¼ tsp coriander powder
- ¼ tsp cumin powder
- ¼ cup heavy cream
- ½ cup water
- ½ tsp cardamom powder
First wash and soak the cashew nuts in ¼ cup water and set aside.
To make fritters with spinach, rice flour, cumin seeds, red chili powder salt and water.
Then fry them in the medium heat oil until everything crisp up
Drain from the oil and remove the excess oil using kitchen towel and set aside.
In a medium pan heat water and blanch the spinach for gravy and Thai chili. Then drain and transfer to blender, add coconut and grind it into a fine paste and set aside.
Then make cashew paste with soaked cashews and water and set aside.
In a pan heat coconut oil, then mustard seeds and red chili and when mustard seeds start crackle add red onion, garlic, ginger and curry leaves then fry until the raw smell goes. To this add spinach-chili-coconut paste and then cashew paste. Cook until the gravy leaves oil, on a slow fire, stirring all the time.
Then add cream and switch it off.
Then add fried spinach fritters into the gravy and sprinkle cardamom powder and enjoy with bowl of rice or chapathi