Cheera Avial | Sivappu Keerai Aviyal
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.
Ingredients
- 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.