We have already seen the benefits of red Amaranth leaves in this earlier post on Cheera Thoran.
We also earlier saw how to make the Avial with lots of vegetables. Here we see how to make Avial with Chuvanna Cheera.
Ingredients:
Chuvanna Cheera leaves -1 bunch (around 500 gms)
Coconut - 1/2 grated
Small onions - 6-8 nos
Tamarind - lemon size
Green chillies -3- 4 nos
Turmeric powder - 1/2 teaspoon
Chilly powder - 1/2 teaspoon
Salt to taste
PROCESS
Chop off the roots of the plants. Clean the leaves thoroughly
multiple times in tap water to ensure
the mud in the stem, leaves etc
are removed.
Its
is good practice to soak the leaves in salt water for an hour prior to
chopping. This minimizes the effect of chemicals /pesticides attached to the
leaves. This practice can be followed for most of the vegetables and fruits we
buy.
Clean and soak the tamarind in 50 ml of warm water. Normal water
can be used to soak tamarind but the advantage with warm water is that
helps in complete extraction of the
tamarind pulp in less time. Keep the soaked tamarind aside.
Chuvanna cheera-red amaranth leaves |
For cooking the chopped cheera, pour around 50 ml of water, add
turmeric, split green chillies, red
chilly powder and salt to taste.
Make
sure you don’t put excess water since leafy vegetables usually contain lot of
water in them.
Cook in low flame.
Once the red cheera is cooked (to understand whether its cooked,
check whether the stem is cooked or not), extract the tamarind pulp from the
soaked tamarind by squeezing it with your hands. Pour the
extracted tamarind pulp into the cooked cheera.
Sour raw mango also can be used. If you are using sour raw
mango, chop the mango length wise.
Next put the grated coconut
into the mixie. Run the mixie in such as a manner that the grated
coconut gets a little crushed. Pl. DONOT
GRIND the coconut.
Crush the small onions too and put it into the crushed coconut and mix it. Put this cruched shallots/onion
and crushed coconut mixture into the cooked cheera .
Mix it thoroughly in a low flame.
Garnish with 2 teaspoons of coconut oil.
Cheera avail is ready…
#cheera, #chuvannacheera, #avial, #redamaranthleaves, #keralarecipes, #indianrecipes, #vegetarian
The best from my mother-in-law's kitchen. You can get better taste if tamarind juice is replaced with green mango.
ReplyDeleteThanks for the comment Geetha... I agree... I have mentioned about raw mango in the post too... however, since we dont get raw mango all the time and that too the specific variety of raw mango for that authentic taste, i have given the process using tamarind
Delete