This Spinach and Red Cowpea Thoran brings together chopped spinach, cooked red cowpeas, grated coconut, cumin seeds, green chilies, turmeric powder, mustard seeds, onion, and coconut oil in a simple, homely stir-fry.
The method is straightforward: crush the coconut mixture, temper mustard seeds in coconut oil, sauté onion, stir in spinach and salt, then finish with cooked red cowpeas.
Quick kitchen note: Add the red cowpeas only after the spinach has wilted, then mix and remove from heat.
Coconut – half of one, grated
Cumin seeds – half a small spoon
Green chilies – 5
Turmeric powder – quarter small spoon
Coconut oil – one big spoon
Mustard seeds – one small spoon
Onion, chopped – quarter cup
Spinach, chopped and pressed – 3 cups
Salt – to taste
Red cowpeas, cooked – half a cup
Combine and crush the first set of ingredients and keep aside.
Heat coconut oil in a pan, splutter the mustard seeds, and then add the onion and sauté.
Add the crushed mixture to this and stir. When the raw smell is gone, add the spinach and salt and stir.
When the spinach has wilted, add the red cowpeas, mix, and remove from heat.
🥥 Crush the coconut, cumin seeds, green chilies, and turmeric powder together first, then keep the mixture aside before heating the pan.
🔥 Wait until the raw smell is gone after adding the crushed mixture. Then add the spinach and salt and stir.
