Red Amaranth Aviyal is a highly nutritional South Indian side dish made with red amaranth leaves and stems. Red Amaranth is a leafy vegetable rich in vitamins, iron and high fibre. Red Amaranth is called Thandu Keerai in Tamil, Chuvanna Cheera in Malayalam, Chaulai or Lal Saag in Hindi, Rajgiri in Kannada and Thotakoora in Telugu.
Red Amaranth Aviyal recipe uses fresh amaranth - its stem and leaves are used as the main ingredient.
The amaranth stems, leaves, and mango slices are cooked in low heat separately while the well ground coconut mixture is then added to it so that it blends with one another.
Pour in coconut oil and stir well for a nutty flavour. Serve Red Amaranth Aviyal hot with boiled rice.