Cheera Aviyal Recipe
Ingredients:
For the Aviyal:
Spinach (Cheera): 2 small bundles
Raw Mango: 2 slices
Water: 2 cups
Salt: To taste
Turmeric Powder: 1/4 teaspoon
Curry Leaves: For garnish
Raw Coconut Oil: For drizzling at the end
For the Ground Paste (Arapu):
Grated Coconut: Approximately 1/2 cup (less than half a coconut)
Cumin Seeds (Jeerakam): Quantity not specified, but enough for the paste
Small Onions (Kochu Ulli/Shallots): Quantity not specified, but enough for the paste
Instructions:
Wash and chop the spinach.Combine Ingredients for Cooking: In a cooking pot, add the chopped spinach and the two slices of raw mango.
Add Water and Seasoning: Pour 2 cups of water into the pot. Add salt to taste and 1/4 teaspoon of turmeric powder.Cover the pot and cook until the spinach is tender. Since spinach is leafy, it will cook quickly and reduce in volume.While the spinach is cooking, prepare the aviyal paste. Grind together the grated coconut, cumin seeds, and small onions. The video specifies that unlike other aviyals, green chilies are not used in this paste, nor is chili powder added to the dish. The amount of coconut needed is less than what’s typically used for vegetable aviyal.Once the spinach is cooked and the salt and sourness (from the mango) are balanced, add the prepared coconut paste to the pot.Place the curry leaves on top of the paste. Cover the pot and allow the paste to steam and cook for a short while.Turn off the heat and drizzle raw coconut oil over the Cheera Aviyal. The video recommends using good quality local coconut oil.
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