Cheera Aviyal is very similar to the popular Keralite dish, aviyal. Aviyal consists of a variety of vegetables with grated coconut, whereas cheera aviyal is prepared with cheera leaves, its stems, raw mangoes, drumsticks and 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.
I have used red amaranth for the recipe but you can use green amaranth as well. If you prefer this dish to be more sour, you can add more raw mango slices. Now, moving on to the recipe…..
Ingredients
- 2 cups Amaranth stems, cut into 1 inch pieces
- 2 cups Amaranth leaves roughly chopped
- 1 cup Coconut, grated
- 2 Green chillies
- 1 cup raw Mango, cut into slices
- 1-2 nos. Drumstick, cut into 1 inch pieces
- 2 Shallots
- ½ tsp. Cumin seeds
- 1 sprig Curry leaves
- ½ tsp. Turmeric powder
- Salt, to taste
- Water, as required
- 1 tsp. Coconut oil
Method
- Coarsely grind the coconut along with cumin, chillies and shallots for a few seconds and keep aside.
- Take the amaranth stems and drumsticks in a pan along with turmeric and salt and enough water to barely cover the stems.
- Cover and cook on low heat till the stems and drumsticks are half cooked.
- Add the mango slices and allow it to cook.
- Do not let the mangoes turn mushy or you will end up getting a mushy dish.
- Add the chopped amaranth 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 in a low flame.
- Switch off the heat and pour the coconut oil and mix well.
- Serve with rice.
