Cheera Avial / Amaranth leaves in coconut gravy

One fresh vegetable which I enjoy throughout the year are the fresh amaranth leaves. These are used in different ways in almost all the kitchens. Each and every one has their own way of preparing this amaranth.

These leaves are highly nutritious and extremely rich in anti-oxidants. They are in different colours like the red, green and purple. All have the more or less same nutritional values and turns into a tasty dish. These are similar to beets, Swiss chard and spinach. Amaranth leaves are available in the market through out the year.

Usually this avial is made with red amaranth leaves but I tried with green and the result was very inspiring. When I was newly married, I didn’t know much about cooking. You all might know from my previous posts that for each and every bit of cooking I would call my mom or my MIL for help. This dish I learnt from my friend, whom I met here and who cooks perfect Kerala dishes.

I didn’t know that a wonderful tangy and tasty curry can be made out of amaranth leaves. I believed that only thoran can be made with leaves. But my friend has introduced me to so many new Kerala dishes that I never tasted before (since I stayed in Andhra, I loved Andhra food a lot).

Here is the result.

Ingredients:

1. Green Amaranth Leaves- 1 bunch
2. Coconut- ½ cup
3. Cumin seeds- ½ tsp
4. Shallots- 2nos
5. Green Chillies- 2nos
6. Raw Mango (sliced)- ½ no
7. Turmeric powder- ½ tsp
8. Chilli powder- ½ tsp
9. Coconut oil- 1tbsp
10. Mustard seeds- 1tsp
11. Curry Leaves- few

Method:

1. Wash, drain and cut the amaranth leaves into small pieces.
2. Cook this along with slitted green chillies, salt, raw mango pieces and turmeric powder till it becomes soft.
3. Grind coconut, cumin seeds and shallots to coarse paste.
4. Add this ground paste and red chilli powder to the above cooked leaves and cover the vessel with a lid and cook for few minutes.
5. Remove the lid and mix well and cook for about 2-3 minutes and switch off the flame.
6. In a small vessel heat oil and splutter mustard seeds and curry leaves and pour this over the above curry. Serve hot with steaming rice.

I am sending this to Kerala Kitchen, hosted by Khushi.

Ambreen of Simply Sweet and Savory has tagged me for 7 links challenge. Thank you Ambreen for giving me this opportunity, where I can share my thoughts with all my fellow bloggers.

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