The leafy vegetable that we use a lot in Kerala called ‘kozhuppan
cheera’ has multiple names as spinach cheera, sambar cheera and Ceylon spinach.
The leaves, as well as stems, are edible. It is considered to have immense
health benefits for eyes, hair and skin. It is a rich source of vitamins and
minerals, Vitamin A and Vitamin E are the major vitamins and iron and calcium are
the major minerals seen in this spinach-cheera. The young shoots are nutritious
and contain carotenoids, triterpenes, saponins and flavonoids.
In India, all parts of this plant are considered as a folk
medicine and used for many disease conditions. Several studies have shown that
it has some anti-ulcerative properties. It is also a home remedy for piles. The
roots of this plant are used for stomach problems and its leaves are made into a
decoction to treat hypertension and itchy skin.
Jackfruit seeds are also highly nutritious. They have been
associated with a number of health benefits, including improved digestion and
cholesterol levels. I have grown up eating jackfruit seeds and kozhuppan cheera
thoran a lot.
Ingredients
2 cups skinned, pressure cooked (for 8 minutes) jackfruit
seeds cut into small pieces
1 bunch of washed and cleaned spinach cheera cut
Salt to taste
To grind:
¾ cup grated coconut
½ tsp cumin seeds
4 cloves of garlic
½ tsp turmeric powder
To temper:
1 tbsp coconut oil
½ tsp mustard seeds
4 broken pieces of red chilli
Instruction
-
Grind the grated coconut with other ingredients
and keep aside.
-
Heat oil in a pan, add mustard seeds. When they
splutter, add the broken chilli pieces, then the cut spinach cheera.
-
Stir on medium flame and this will cook in a few
minutes.
-
Add the cooked, cut jackfruit seeds along with
salt and keep on low flame for two minutes. May sprinkle some water now.
-
Add the ground coconut, cover and after a
minute, remove from fire.
-
It is a great accompaniment with steamed rice
and sambar or dal.
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