Hello everyone! We were really excited when Nithubala of Nithus Kitchen invited us to do a guest post for her. Thanks a lot Nithu and thank you all for encouraging newcomers like us. Nithu posted it today, here is the link http://www.nithubala.com/2010/05/guest-post-11-todays-guests-maya.html Check it out!!
Today we have an aviyal recipe with beet leaves / swiss / red chard to share with you all. I know that nothing can replace the taste of the cheera aviyal back home but this is a great alternative and is really delicious with rice.
- Beet leaves / red chard – 1 bunch
- Green chillies – 3 slit
- Green mango – 2 slices or to taste (You can also use yoghurt instead of mango)
- Grated coconut – 1/2 – 3/4 cup
- Cumin seeds – 1/2 tsp
- Turmeric powder – A pinch
- Chilli powder – 1/2 tsp (Optional)
- Shallots – 2 (Optional)
- Curry leaves – 1 sprig
- Coconut oil – 2 tsp
- Salt – To taste
1. Grind the grated coconut with cumin seeds and shallots (optional) to a coarse paste.
2. Wash the beet leaves well. Slice the stems to about 1.5 – 2 inch pieces, you can slice the thick stems. Cover and cook the beet stems in a vessel adding a pinch of turmeric powder, chilli powder (opt), curry leaves, 1/2 cup water and slit green chillies.
3. When they are half-done, add the chopped beet leaves and chopped mango pieces.
4. When the beet stems and leaves are cooked well, bring down the heat and add the crushed coconut mixture in the middle and cover it up with the cooked vegetables. Again cover up with the lid and let it cook for a few minutes. Now open and mix the coconut mixture well. Cook for 2-3 minutes and add 2 tsp coconut oil. Mix well and switch off. Close with the lid and let it remain at least for 15 mts. Serve hot with rice.
1. You can also add jackfruit seeds and drumsticks to this aviyal. Cook them along with the beet/chard stems.
Here is a red swiss chard aviyal: