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Cheera Aviyal (Red Amaranth and Raw mango with Grated coconut)

July 8, 2012 / / / Print /

Red Amaranth leaves, known as Chuvanna Cheera in Malayalam, is a popular leafy vegetable of South as well as some parts of North India. Cooked Amaranth greens is a good source of vitamin A, vitamin C and some dietary minerals like calcium, iron, potassium, zinc, copper, and manganese. (Courtesy: Wikipedia)

Cheera Aviyal is very similar to the popular Keralite dish, Avial. Avial consists of a variety of vegetables with grated coconut, whereas Cheera Avial is prepared with Cheera leaves, its stems, raw mangoes and grated coconut. I have used red Amaranth for the recipe but you can use Green Amaranth as well. Moving on to the recipe.

Cheera Aviyal (Red Amaranth and Raw mango with Grated coconut)

Cheera Aviyal (Red Amaranth and Raw mango with Grated coconut)

Red Amaranth leaves, known as Chuvanna Cheera in Malayalam, is a popular leafy vegetable of South as well as some parts of North India. Cooked Amaranth greens is a good source of vitamin A, vitamin C and some dietary minerals like calcium, iron, potassium, zinc, copper, and manganese. (Courtesy: Wik
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Ingredients
  

  • 2 cups Amaranth stems (cut into 1 inch pieces)
  • 2 cups Amaranth leaves roughly chopped
  • 1 cup Coconut
  • 2 cups mango Raw slices 1/ ( cut into 1u2033 pieces)
  • 2 Green chillies
  • 2 Shallots
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Turmeric powder
  • 1 sprig Curry leaves
  • to taste Salt
  • as required Water
  • 1 teaspoon Coconut oil

Instructions
 

  • Coarsely grind the coconut along with cumin, chillies and shallots for a few seconds and keep aside..
  • Put the stems in a pan along with turmeric and salt and just enough water to barely cover the stems.
  • Cover and cook on low heat till the stems are almost done.
  • Add the mango slices and let it cook till they are done but firm.
  • Do not let the mangoes turn mushy or you will end up getting a mushy dish.
  • Add the chopped leaves and cover and cook for a couple of minutes till the leaves are wilted.
  • Add the ground coconut mixture and curry leaves and stir well.
  • Let it cook for a minute or two.
  • Switch off the heat and pour the coconut oil and mix well.
  • Serve with rice.

Notes

**Note**
If you like more sourness you can add more raw mango slices.
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