Friday, 1 April 2016

Avial with chuvanna cheera | Avial with Red Amaranth

We are starting with this month's mega marathon. Well last year also I participated in the April month's mega marathon and it was fun baking. I am foreseeing the same fun and frolic this month too. Hopefully I am able to meet all the deadlines.

So this month I would be blogging about A-Z Kerala recipes. To start with A I am posting Avial - very important item in the kerala sadya. Yeah yeah I have posted the recipe of Avial already: so this is the summer speciality avial made with chuvanna cheera aka red amaranth, manga aka raw mangoes and murungakka alias drumsticks.

I have described the benefits of red amaranthas in my post cheera-morucurry.

Relish this with piping hot rice and papads.


Ingredients:

Amaranth stems - 1 cup  (cut into 1 inch pieces) 
Amaranth leaves roughly chopped   - 1 cup
Coconut  - 1/2 cup (grated)
Raw mango slices - 1/2 cup ( cut into 1″ pieces) 
Drum stick - 2 nos (cut into 2" long pieces)
Green chillies-  - 2 nos
Shallots - 2 nos
Cumin seeds - 1/2 tsp 
Turmeric powder- 1/2 tsp
Salt - To taste
Water - As required

To temper

Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig




Method:

  • Coarsely grind the coconut along with cumin, chillies and shallots for a few seconds and keep aside. add very little water while grinding.
  • Put the amaranthas stems in a pan along with turmeric and salt and just enough water to barely cover the stems. 
  • Cover and cook on low heat till the stems are 70% done. Now add the drumstick pieces and cook for another 10 minutes or until the stems are completely cooked.
  • Add the mango slices and let it cook till they turn mushy. 
  • Add the chopped leaves (red amaranthas) and cover and cook for a couple of minutes till the leaves are cooked. This would take very few minutes since the leaves get cooked quickly.
  • Add the ground coconut mixture stir well. Let it cook for a minute or two. Switch off the heat 
  • In a kadai add the coconut oil and add mustard seeds. Once the mustard splutters add the curry leaves. Pour coconut oil tadka in the avial and mix well. Serve with rice.



Notes:

  • This avial can also be made with green amaranthas. But red one is the famous for this avial
  • Instead of coconut oil tadka, we can also add plain coconut oil directly to the avial - the same was we do for traditional avial.












Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63





28 comments:

  1. This is such a differect kind of avial and love the color of it. Looking forward to all your Kerala recipes :)

    ReplyDelete
  2. That's such a healthy and interesting variation ... Look forward to the kerala series, Ruchi !

    ReplyDelete
  3. I have made a Sadya from Kerela and weloved the cuisine . The avial is different and looks delicious .
    Looking forward to Kerela Cuisine.

    ReplyDelete
  4. Interesting variation. I thought avial always uses yogurt. :) Looking forward to your Kerala dishes in this marathon.

    ReplyDelete
  5. A to Z of Kerala sounds so good, Ruchi...and this Avial sounds so new to me..good one.

    ReplyDelete
  6. I have done a few Kerala dishes but love to experiment with that cuisine. Looking forward to all your recipes and I am sure I will be bookmarking all. This avial with greens is so new to me and it looks absolutely inviting..

    ReplyDelete
  7. Good choice and I never thought of making avial with cheera that too chuvanna cheera interesting recipe. Thanks for bringing up such traditional recipes.

    ReplyDelete
  8. Quite a healthy and interesting Avial, colour of this aviyal itself is too tempting. Looking forward for all your Kerala dishes.

    ReplyDelete
  9. Aviyal looks yummy and healthy

    ReplyDelete
  10. Aviyal is really inviting and healthy. Love Kerala cuisine, looking forward for all your dishes..

    ReplyDelete
  11. red avial is new to me....and am sure i will say this for many more dishes from ur end...kerala cuisine for a month is exciting...looking forward to all

    ReplyDelete
  12. This dish is new to me. Looks colorful and delicious...

    ReplyDelete
  13. This dish is new to me. Looks colorful and delicious...

    ReplyDelete
  14. Looking forward to your Kerala recipes all this month. Red avial is new to me. Nice choice to start the marathon.

    ReplyDelete
  15. Month long Kerala recipes sounds amazing. Looking forward to your yummy creations.
    Avial with greens is totally new to me and it looks soooo delicious. Bookmarked!!

    ReplyDelete
  16. Kerala dishes for a month sounds fun.Avial itself is so wonderful and with red amaranth it would have tasted great.

    ReplyDelete
  17. Love the color of that Avial and kerala dishes wow.. Can't wait for your other recipes now.

    ReplyDelete
  18. Looks very colorful. We make morekootu with keerai. Can feel the taste as I read!!

    ReplyDelete
  19. This comment has been removed by the author.

    ReplyDelete
  20. This comment has been removed by the author.

    ReplyDelete
  21. Looks very colorful. We make morekootu with keerai. Can feel the taste as I read!!

    ReplyDelete
  22. Your Avial looks so good. Great recipe of a dish that is entirely new to me!!

    ReplyDelete
  23. Wow! Looks so very different from the Avial I am aware of.

    ReplyDelete
  24. Aviyal looks great! I am drooling here!

    ReplyDelete
  25. Different kind of avial,looking forward to rest of the Kerala dishes.

    ReplyDelete
  26. love the vibrant color - a great looking dish

    ReplyDelete
  27. This avial is so new to me. Love the lovely colour. I am bookmarking this

    ReplyDelete
  28. Avial is always a favorite. Red cheera adds so much color! Been long since I even had that cheera!!!

    ReplyDelete