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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


  • 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


  • 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.


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