Take a pan and add the chopped spinach. Cook the spinach in low heat to remove the excess water.

When the spinach leaves become dry, remove the pan from fire and keep aside.

Pour oil into a pan and heat it. Crackle mustard seeds.

When the mustard seeds begin to splutter, add white rice, urad dal and curry leaves. Saute in low heat.

Add sliced onions and green chillies. Saute until soft.

Mix the grated coconut and dry red chilly and saute for some time. Add required salt.

When the coconut turns light golden, pop it to the central portion and stir the spinach on top.

Cover with a lid and cook for 5 minutes until done.

Open the lid and saute the spinach thoran under high heat and remove from fire when dry.