cheera avial recipe | Spinach Avial recipe
cheera avial recipe | Spinach and jackfruit seeds avial recipe with step by step photos and video recipe. This is also called a Kuttanadan avial recipe.
A way different from the classic avial recipe and tastes different too. Adding Raw mango is also an option which is mostly preferred than adding curd. Since I want it little more than dry, I have added curd in this recipe.
check out below for the other avial recipes:
cheera avial recipe | Spinach Avial recipe
cheera avial recipe
Ingredients
- 1 cup jackfruit seeds sliced
- 1 cup drumstick leaves
- 1 no carrots sliced and diced
- 1/4 cup yellow pumpkin sliced and diced
- 1 cup beans and yard long beans cut to 1 inch strips.
- 1/4 cup white pumpkin sliced and diced
- salt to taste
- 1/8 tsp turmeric powder
- 1/8 cup water
- 3 handful chopped spinach
- 1 cup coconut grated
- 1 no green chilli
- 1/4 tsp cumin seeds
- 1/4 cup curd
- 1 pinch chilli powder
- 3-4 no small onions crushed
- 2-3 drops coconut oil
Instructions
- Add all the vegetables to the mud pot except spinach. Add salt, turmeric powder, and little water.
- mix well and let it cook closed until soft.
- Open and add the spinach, salt needed and cook it open until it shrinks.
- grind together coconut, green chilli and cumin seeds.
- add the coconut paste and let it cook until raw smell leaves.
- lastly, mix together curd, salt and chilli powder and whisk well. add the curd to the pot.
- mix well and cook until it boils.
- put off and lastly add crushed small onions and coconut oil.
- mix well and serve hot.
Video
cheera avial recipe | Spinach Avial recipe
1.In a mudpot or deep vessel, add jackfruit seeds, drumsticks.
2. Add the remaining vegetables of your choice. carrots, beans, yard long beans, pumpkin yellow and white, yam or raw banana. Add salt to taste and turmeric powder.
3. Add little water, mix well. let it cook closed until vegetables are done.
4. Cook in medium heat while stirring in between.
5. Add chopped, clean spinach and mix well. Do not close and cook after spinach is added.
6.Sprinkle little salt needed for the greens. Let it cook until it completely shrinks and is well cooked.
7. Meanwhile, grind coconut, green chilli and cumin to a fine paste. Add the paste, mix well and let ti cook until raw smell of coconut leaves.
8. Further, mix curd, salt and chilli powder.
9. Mix well until smooth and add the curd mix to the mud pot.
10. Let it come to a boil. Don’t cook too long. Lastly add crushed small onions to it.
11. Lastly, drizzle coconut oil all over. mix well and serve.
