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.
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
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