Posted by Anjus on Dec - 11 - 2011 under Kerala dishes, Thoran, Vegetarian
  • Palak: 500gm
  • Grated coconut: 1/2 cup
  • Garlic: 2-3 pods
  • Turmeric powder: 1/4 tsp
  • Cumin powder: 1/2 tsp
  • Green chilly: 1-2 (small)
  • Dried chilly: 1
  • Shallot: 2-3
  • Curry leaves
  • Salt
  • Mustard seeds
  • Oil
Cuisine: Cooking time: 15 mins Serving: 2 people

Initial Preparations:

  • Wash, clean and shred palak into medium slices.
  • Chop garlic and shallots into fine pieces.
  • Coarsely grind grated coconut, garlic, turmeric powder, cumin powder, 1-2 curry leaves and green chilly and keep it aside.



  1. Heat oil in a pan, add mustard seeds.
  2. When it crackles, add dried chilly, curry leaves, the above coconut mix and fry it well.
  3. Transfer the fried mix into a bowl.
  4. Add shredded palak into the pan along with enough water and salt. Cook it well for 8-10 minutes.
  5. After the water content evaporate, add the fried coconut mix into it and cover it for 1-2 minutes.
  6. Stir well to get a dry mix.
  7. Serve this with warm rice.


  • For making thoran with red spinach, the procedure is same as above.

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Palak Thoran / Spinach with Coconut, 6.3 out of 10 based on 7 ratings

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Meal: Food type:
  • Lekxy

    A person with basic sense of cooking ll know that one does not usually measure mustard seeds and curry leaves. You generally put a pinch/tsp. Again, don’t you have any kind of sense at all about using spices? Who uses half cup cumin powder? It’s easy to blabber out things. Wish ppl would at least think once before they type in nonsense

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  • Joseph Alukka

    Use 13 mustard seeds and 4.25 curry leaves. Half a cup of cumin powder is really recommended for people like you.

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