Cheera Avial | Cheera Pacha Manga Avial | Sivappu Keerai Aviyal

I discovered Cheera Avial when a friend Vidya Devarajan mentioned it to me. This version of Avial uses just red amaranth leaves (Cheera) and raw mango. I am glad I made this healthy, tangy avial yesterday as it was quite a change from the usual accompaniments to my roti.

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Avial is essentially a dish where a coconut-cumin-green chilli paste is used to flavour cooked vegetables. By default, recipe for Avial brings to mind the traditional mixed vegetable version. However, there are many different kinds of avial that can be made and this Cheera Avial (Sivappu Keerai Aviyal in Tamil) is one such dish.

This recipe for Avial makes great use of Red Amaranth leaves and stems (Lal Math) and uses raw mango as the sour element. The result is a nice crunchy, tangy side dish that can be had with rice or with roti.

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Use red amaranth with tender stems as it cooks quickly and tastes much better.

How to Make Cheera Avial | Sivappu Keerai Aviyal

Serves: 2

Preparation Time: 20 Mins

Cook Time: 20 Mins

Ingredients

1. Chopped Red Amaranth Leaves – 1.5 Packed Cups (~60 gms)
2. Chopped Tender Red Amaranth Stems – 1/2 Cup (~ 50 gms)
3. Chopped Raw Mango Pieces – 1/4 Cup (~ 40 gms)
4. Turmeric – 1/4 tsp
5. Coconut Oil – 1/2 tsp
6. Salt to Taste
7. For Paste
   1. Grated Coconut – 1/4 Cup (~ 30 gms)
   2. Green Chillies – 2 or 3
   3. Cumin Seeds – 1/2 tsp

Method

1. Making the paste
   1. Add the grated coconut, green chillies, and cumin seeds to a chutney grinder.
   2. Grind to a coarse paste.
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2. Making the Cheera Pacha Manga Aviyal
   1. To a wide pan, add the amaranth stems, 1/4 cup water, tumeric and about 1/2 tsp salt.
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   2. Over medium flame, cook covered till the stems soften.
   3. Add the mango pieces and mix well.
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   4. Cook covered till the raw mango pieces soften. Sprinkle a little water, if needed. The mango pieces should just become translucent but not mushy.
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   5. Add the chopped red amaranth leaves and mix well.
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   6. Stir-fry with a gentle hand till the red amaranth leaves soften and are cooked.
   7. Turn off the heat.
   8. Add coconut oil and mix well.
   9. Add the coconut-green chilli-cumin paste and salt (as needed).
      
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   10. Mix well.
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3. Serve warm Cheera Avial with rice or roti.

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Cheera Avial | Sivappu Keerai Aviyal

Aruna

Cheera Avial is a traditional version of Aviyal in which red amaranth leaves and stems are the base. Here, along with the coconut-green chilli-cumin paste used to flavour avial, raw mango is used as a sour agent instead of the more commonly used curd.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Accompaniment, Side Dish

Cuisine Indian, Kerala, South Indian

Servings 2 People

Ingredients

  

1x2x3x

• 1.5 Packed Cups Chopped Red Amaranth Leaves ~60 gms
• 1/2 Cup Chopped Tender Red Amaranth Stems ~50 gms
• 1/4 Cup Chopped Raw Mango Pieces ~40 gms
• 1/4 tsp Turmeric
• 1/2 tsp Coconut Oil
• Salt to Taste

For Paste

• 1/4 Cup ~ 30 gms Grated Coconut
• 2 or 3 Green Chillies
• 1/2 tsp Cumin Seeds

Instructions

 

Making the paste for avial

• Grind the grated coconut, green chillies, and cumin seeds to to a coarse paste. Set aside.

Making the Cheera Pacha Manga Aviyal

• In a wide pan, over medium heat, cook the amaranth stems with 1/4 cup water, tumeric and about 1/2 tsp salt for 3 to 5 minutes till the stems just soften.
• When the stems soften a bit, add the mango pieces and mix well.
• Cook covered for a 3 to 5 minutes till the raw mango pieces soften and become translucent. Sprinkle 1 or 2 tbsp water, if the mix is too dry. The mango pieces should not become mushy.
• Add the chopped red amaranth leaves and stir-fry with a gentle hand till the leaves soften and are cooked.
• Turn off the heat.
• Add coconut oil and mix well.
• Add the coconut-green chilli-cumin paste and salt (as needed). Mix well.
• Serve warm Cheera Avial with rice or roti.

Keyword Cheera Avial, Cheera Aviyal, Cheera Pacha Manga Aviyal, Sivappu Keerai Aviyal

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!