Charu curry (curry with a mild gravy), is one of the permanent dish in a mallu household meal, especially when the menu is one including Choru (rice). Usually curd , coconut milk or grated coconut sauce is the base for this kin of curry, to which some cooked vegetable is added and then boiled again. a.k.a moru curry , thengapal curry etc..I have already posted such recipes some time back;
Chomala Cheera ( Red Spinach or the similar one here is Red Swiss chard) is grown in the backyard of the most of the houses in my place . We use the leaves for making stir fries;sometimes both stem and leavesand the stems for making charu curry...This recipe is my mom's favourite , as she says it brings a lot of memories from her hostel days (ie like 4 decades ago) :).Kuthiri choru, a charu curry , and a fish fry..Heaven!!!!!
Cheera Thandu ( Red spinach stem , i used red swiss chard's stem) - 8- 10
Green chili slit lengthwise - 3
Plain yogurt/curd - 1 cup
Water - 3-4 tsp( or you can add how much water you want)
Shallots chopped - 2 tsp
Ginger and garlic crushed - 1.5 tsp
Turmeric powder - 1/4 tsp
Red chili powder - a pinch
Fenu greek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Dried red chiles
Curry Leaves -
Cut cheera thandu into medium pieces and cook it with green chiles and 1/4 cup water for 8-10 minutes.
Whisk the curd well and add required water to make it in the consistency you want.
Heat oil in a pan and add mustard seeds. when they pop up add cumin seeds, fenugreek seeds , dried red chiles and curry leaves and fry for 30 seconds.
Add chopped shallots, ginger and garlic and saute for 2 minutes. Add turmeric powder, a pinch of red chili powder and cooked cheera thandu.
Now switch off the flame and let it cool for 3-4 minutes. Now add the curd and combine well and simmer for 2-3 minutes, or it is heated through. Do not heat this in a high flame because it will curdle.Make sure to stir it continuously while heating .Add salt to taste and serve warm....