Cheera Aviyal

A Nutritious Twist to a Kerala Classic

In Kerala, vegetarian dishes always hold a special place in the heart. Tasty and healthy vegetarian delicacies are an essential part of Kerala cuisine. The traditional Kerala sadya is the best example of that. You might wonder why this kind of introduction-everybody already knows it, right? Still, it’s worth repeating because among all those vegetarian dishes, aviyal plays the leading role. And yes, aviyal comes in many variations, including even a few non-veg versions.

Cheera aviyal, or spinach aviyal, is one such variation. Spinach-or amaranth leaves (also known as keerai in Tamil or thotakura in Telugu)-is considered one of the healthiest leafy vegetables. And let’s be honest, the moment we hear “spinach,” some of us instantly think of Popeye and his famous spinach can. In those cartoons, spinach was shown as a symbol of super strength-and not without reason.

In cheera aviyal, the main ingredient is the spinach leaf along with its tender stem. Unlike the traditional aviyal, which uses a mix of several vegetables, this version is much simpler. So yes, it can be called a light version of aviyal, but in terms of nutrition, both are equally powerful. Grated coconut is a must in this recipe, and ingredients like jackfruit seeds and a touch of raw mango are often added for flavour and texture. The result is a humble, wholesome dish that’s packed with nutrients and rooted in tradition

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Healthy

Cheera Aviyal

Author: Ushadevi Cooking Method: Sauteing Cuisine: Kerala Courses: Curries & Side Dishes

Difficulty: Intermediate Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 5

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cup Spinach Leaves
• 1 cup Spinach stem (1 inch long)
• 1 cup grated Coconut
• ¹⁄₂ cup Jackfruit seeds sliced
• ¹⁄₄ cup Raw mango slices
• 2 ¹⁄₂ teaspoon Chilly powder
• ¹⁄₂ teaspoon Turmeric powder
• ¹⁄₂ teaspoon Cumin seeds
• 1 spring Curry leaves
• Salt & Oil as required

Instructions

1. A healthy and delicious curry, traditionally made with red spinach and served with hot rice.
2. Prepare a coarse paste by grinding grated coconut and cumin seeds with the required amount of water. Keep it aside.
3. In a pot, cook spinach stems and jackfruit seeds with enough water until they begin to soften.
4. Once partially cooked, add chili powder, turmeric powder, and salt to taste. Mix well.
5. Add raw mango pieces next. Be mindful of the sourness — if the mango is too sour, adjust the quantity to suit your taste.
6. Add the spinach leaves and allow them to wilt and blend with the rest of the ingredients.
7. Now, add the prepared coconut paste and mix everything well.
8. Cover the pot with a lid and let it cook on low heat until everything is well blended and the mixture thickens slightly.
9. Once done, switch off the flame and add fresh curry leaves and a drizzle of coconut oil on top.
10. Cheera Aviyal is ready! Serve hot with steamed rice.