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Main Course

Aviyal - Real Taste Of Kerala

This potato, is an dish, with a tasty combination of a lot of nutritious and colorful veggies. These veggies are blended in a mildly spiced coconut gravy and later seasoned with coconut oil.

Ingredientsfor 4 servings

2 nos Raw banana Paccha kkai
1 cup Elephant yam Chena
2 nos Carrots big
2 nos Drumstick Muringakka
1/2 cup Potato
1/2 cup Snake gourd Padavalanga
1/2 Cup (Kumbalanga)
3 nos Beans(Cheeni Varakka) thin ones
4 nos Green chillies
1 slice Raw mango — optional
Water upto 3/4 th of vegetables when in pan
2 tsp Turmeric powder
2 tsp Oil
Salt, to taste
2 cup Coconut — grated
1/2 tsp Cumin seeds (Jeerakam)
1 sprig Curry leaves
8 nos Small onions (Kunjulli)
1/4 cup Curd

Preparation

Step 1
Cut all the vegetables lengthwise of 1/2 inch thickness.
Step 2
Cook vegetables with water, salt and turmeric powder. ( Add salt only when veggies are cooked half way through).
Step 3
Add turmeric powder only when the water with vegetables starts boiling.
Step 4
Grind together the coconut, cumin seeds, curry leaves, small onions and a little curd or tamarind juice (as mango can be sour enough).
Step 5
You can add greenchillies too for grinding, then avoid adding them to vegetables.
Step 6
Once the vegetables are cooked, add the ground paste.
Step 7
Cook Aviyal till the raw coconut is cooked.
Step 8
Do not over cook the Aviyal, as the whole mix will dry up.
Step 9
Once Aviyal is cooked, add coconut oil and Stir everything together thoroughly.
Step 10
You can add tamarind instead of curd to make Kerala Aviyal.
Step 11
Serve Aviyal with rice or chapathi.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Aviyal - Real Taste Of Kerala

This potato, is an dish, with a tasty combination of a lot of nutritious and colorful veggies. These veggies are blended in a mildly spiced coconut gravy and later seasoned with coconut oil.

Ingredientsfor 4 servings

2 nos Raw banana Paccha kkai
1 cup Elephant yam Chena
2 nos Carrots big
2 nos Drumstick Muringakka
1/2 cup Potato
1/2 cup Snake gourd Padavalanga
1/2 Cup (Kumbalanga)
3 nos Beans(Cheeni Varakka) thin ones
4 nos Green chillies
1 slice Raw mango — optional
Water upto 3/4 th of vegetables when in pan
2 tsp Turmeric powder
2 tsp Oil
Salt, to taste
2 cup Coconut — grated
1/2 tsp Cumin seeds (Jeerakam)
1 sprig Curry leaves
8 nos Small onions (Kunjulli)
1/4 cup Curd

Preparation

Step 1
Cut all the vegetables lengthwise of 1/2 inch thickness.
Step 2
Cook vegetables with water, salt and turmeric powder. ( Add salt only when veggies are cooked half way through).
Step 3
Add turmeric powder only when the water with vegetables starts boiling.
Step 4
Grind together the coconut, cumin seeds, curry leaves, small onions and a little curd or tamarind juice (as mango can be sour enough).
Step 5
You can add greenchillies too for grinding, then avoid adding them to vegetables.
Step 6
Once the vegetables are cooked, add the ground paste.
Step 7
Cook Aviyal till the raw coconut is cooked.
Step 8
Do not over cook the Aviyal, as the whole mix will dry up.
Step 9
Once Aviyal is cooked, add coconut oil and Stir everything together thoroughly.
Step 10
You can add tamarind instead of curd to make Kerala Aviyal.
Step 11
Serve Aviyal with rice or chapathi.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.