Of Flavours & Tastes…

Cheera Aviyal


small bunch of red spinach / red amaranth
of which the stem cleaned and cut into 4 cm long (2 cups)
1 cup jackfruit seeds,peeled and cut into long slices
1/4 tsp turmeric powder
2 tsp kashmiri chilly powder (1 tsp if you go for chilly powder)
2 cup water
salt as required
leaves and narrow stem of spinach,cleaned and sliced
3/4 cup raw sour mango,sliced with skin
1 tsp coconut oil

To Crush

3/4 cup grated coconut
2 shallots
1/2 tsp cumin seeds / jeera
1 sprig curry leaves


Bring together the sliced spinach stem,jackfruit seeds,turmeric powder,kashmiri chilly powder, salt and water in a curry pot and cook closed in high flame.Once boiled you may open the lid and cook till the jackfruit seeds get cooked,yet intact.Meanwhile crush the ingredients mentioned and keep.Once the pieces are done,add the sliced narrow stem and leaves along with sliced mango.Mix well and cook with the lid for another 3-4 minutes.Open and check whether the mango pieces are cooked.Be careful not to turn them mushy.By this time the water level would have come down.Add the crushed ingredients and mix well.Keep closed for one minute.Open and drain water if any.Check salt and switch off.Sprinkle coconut oil and keep closed for a while.This will bring the flavor intense.Enjoy with rice.


4 comments on “Cheera Aviyal

  1. Sona S
    February 21, 2014

    Never tried aviyal with cheera, sounds interesting and delicious.


  2. Hasna Hamza Layin
    February 21, 2014

    wow…cheera aviyal s new fr me.. luvd the addition of jackfruit seed


  3. divya
    February 21, 2014

    Looks really appetizing and delicious dear 🙂


  4. Suja Manoj
    February 21, 2014

    Beautiful nadan dish,healthy aviyal.


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This entry was posted on February 21, 2014 by in kerala food, Spinach (ചീര), Veg dry.


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