Cheera (Red Amaranth) Aviyal

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Cheera recipes from  

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.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 cups - amaranth stems, cut into 1 inch pieces
  • 2 cups - amaranth leaves, roughly chopped
  • 1 cup - coconut
  • 1/2 cup - raw mango slices, cut into 1 inch pieces
  • 2 - green chillies
  • 2 - shallots
  • 1/2 tsp - cumin seeds
  • 1/2 tsp -turmeric powder
  • 1 spring - curry leaves
  • Salt to taste
  • Water as required
  • 1 tsp - coconut oil

How to Make Cheera (Red Amaranth) Aviyal

  • Coarsely grind the coconut along with cumin, chillies and shallots for a few seconds and keep aside.
  • Put the 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 almost done.
  • Add the mango slices and let it cook till they are done but firm.
  • Do not let the mangoes turn mushy or you will end up getting a mushy dish.
  • Add the chopped leaves and cover and cook for a couple of minutes till the leaves are wilted.
  • Add the ground coconut mixture and curry leaves and stir well.
  • Let it cook for a minute or two.
  • Switch off the heat and pour the coconut oil and mix well.
  • Serve with rice.
  • Recipe Courtesy: Mareena's Recipe Collections