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Ponni Rice ( puzhukkalari) – 1 cup
Onion, green chilly ( chopped) – 2 each
Chopped spinach ( cheera) – 3 ½ cup
Peanuts ( fried) – 1 table spoon
Coconut – ¾ portion
Cumin seed – ½ tea spoon
Bengal gram , urud dal, – 1 tea spoon each
Coriander seed – ½ tea spoon
Fenugreek seed – ¼ tea spoon
Dried chilly – 4
Hing , salt, oil – as required
Mustard seed – 1 tea spoon
Tomato – 2
Lemon – 1 half
Ghee – 1 tea spoon

Method of preparation

Take little water in a vessel and boil it. While boiling add the cleaned rice into it and cook it as required. Then drain out the water and keep it aside.
Fry Coriander seed, dried chilly, fenugreek seed, urud dal, and Bengal gram and powder it. Dont make the powder soft. It should be roughly powdered. Take a flat vessel and add oil. Then heat it by keeping in the stove. Add mustard seed, urud dal, cumin seed and Bengal gram and fry it. Later add chopped green chilly and onion and fry. Later add salt, tomato and chopped spinach and fry. Then add hing, peanuts, dal powder and mix. then add grated coconut and ghee and can serve

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