Cheera Moloshyam | Mulakushyam ( Spinach Dal Coconut Curry)
Cheera Moloshyam is one of the healthy and easy spinach and coconut curry recipe. One of the typical kerala cuisine made with lentils.
I have used earthen pot for this recipe. But it is optional. you can use any kadai/pressure cooker or thick bottomed vessel for cooking this curry.
You can use either toor dal or moong dal for this curry. I have used the mix of both in equal ratio.
This dish is one of the favorite in my family. Even my little one loves it a lot! There is one more recipe without coconut – cheera parippu curry which also is equally good.
keerai masiyal is my mom’s recipe and its always my favorite.
I Have used Thandu Keerai/Thottakura/Amaranth green. You can use any spinach variety of your choice.
Influence of egg in spinach is awesome! Here is some recipes with egg and spinach. Cheera mutta upperi, muringayila mutta thoran.
watch this muringayila mulakushyam recipe as well which is slightly different from the below recipe
Cheera Moloshyam | Mulakushyam
Grind coconut and cumin to a fine paste
pressure Cook toor+moong dal until done and keep it ready
Heat coconut oil in a earthen pot, crackle cumin seeds
saute chopped onions and garlic until onions are transparent.
put in chopped tomatoes and saute till mushy
Add the cleaned leafy spinach and saute till it shrinks
Time to add spice powders. add turmeric powder, chilli powder, sambar powder. Mix it well.
Add cooked dal 
and enough water, salt and bring it to a curry consistency and keep it closed in medium flame until it comes to rolling boil.
Open and add the coconut paste and mix well. bring it just to a boil and put off. 
Top it with ghee and serve hot!
Cheera Moloshyam | Mulakushyam ( Spinach Dal Coconut Curry)
Cheera Moloshyam
Ingredients
To grind to paste
- 3 tbsp grated coconut
- 1/2 tsp cumin seeds
To pressure cook
- 1/2 cup moong dal/toor dal/mix of both
- 1/4 tsp turmeric powder
For curry
- 2 tbsp coconut oil
- 1/4 tsp cumin seeds
- 1/2 tsp mustard seeds
- 5-6 cloves garlic finely chopped
- 1 large onion finely chopped
- 1 medium tomato finely chopped
- 2 cups tightly packed spinach leaves
- 1/4 tsp tuemric pwoder
- 1/2 tsp chilli powder
- 1 tsp sambar powder
- salt to taste
Instructions
- Grind coconut and cumin to a fine paste
- pressure Cook toor+moong dal until done and keep it ready
- Heat coconut oil in a earthen pot, crackle cumin seeds and mustard seeds
- saute chopped onions and garlic until onions are transparent.
- put in chopped tomatoes and saute till mushy
- Add the cleaned leafy spinach and saute till it shrinks
- Add turmeric powder, chilli powder, sambar powder. Mix it well.
- Add cooked dal and enough water to bring it to a curry consistency and keep it closed in medium flame until it comes to rolling boil.
- Open and add the coconut paste, salt and mix well. bring it just to a boil and put off.
