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Naadan Cheera Ela Soup | Spinach Leaves Soup

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Cook Time 30 mins
Total Time 30 mins
Cuisine Kerala
Servings 3 People


  • 250 gm Cheera Ela (Spinach Leaves ) (White or Red Spinach)
  • 1 Tsp Corn Flower
  • 2 Tsp Pepper powder
  • 2 nos Shallots
  • 1 clove garlic
  • Salt As reqd
  • 1/2 Tspn Cumin seeds powder
  • 1 - 2 Tspns. Butter/Coconut Oil
  • 1 Tspn Sugar
  • 1 No. Lemon


  • Clean, wash and cut the Cheera ela into small pieces and keep them aside.
  • Clean and cut shallots and garlics into medium sized small pieces.
  • Heat butter in a cheenachatti/frying pan, add garlic pieces into this melted butter and stir it well.
  • Add the shallot pieces also into this mix and stir it further.
  • When colour of this mix turns into golden, add Cheera ela pieces along with some salt, pepper powder, corn flour and stir the mix well.
  • Add about 2 cups of water and boil the mix for some time, put off the stove and allow to cool the mix.
  • Then grind the mix along with some warm water in a mixer grinder properly and change it into a cooking vessel (if necessary, the paste can be filtered by using a clean cloth or sieve). Add cumin seeds powder and sugar also and boil it for about five minutes.
  • Naadan Cheera Ela (Spinach) Soup is ready.
  • Add about 1/4 tsp pepper powder, one tsp lemon Juice and some fried/roasted bread pieces (for one cup soup) and serve this hot Soup.
  • Enjoy.


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