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Main Course

Koorka(Chinese Potato) Avial

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste and a spoonful of yogurt. Avial is the centrepiece of the Kerala Sadya and arguably its most loved dish.

Ingredientsfor 5 servings

150 g Chinese potato sliced, Koorka
2 nos Raw banana long slices
100 g Elephant yam long slices
1 tsp Turmeric powder
1/2 tsp Cumin seeds (Jeerakam)
1/2 tsp Red chilly powder
4 nos Green chillies
4 cup Coconut — grated
1/2 litre Curd
1 pinch Tamarind
Salt, to taste
2 tsp Coconut oil

Preparation

Step 1
For preparing koorka avail, cook koorka, banana and elephant yam in cooker adding water, turmeric powder, red chilly powder, salt, and a pinch of tamarind.
Step 2
Grind the grated coconut with green chillies and cumin seeds. Add this to the vegetables and Stir everything together thoroughly.
Step 3
After this, add curd and when foam comes, take it off the heat.
Step 4
Add coconut oil and curry leaves on top.
Step 5
Koorka avial is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Koorka(Chinese Potato) Avial

Ingredientsfor 5 servings

150 g Chinese potato sliced, Koorka
2 nos Raw banana long slices
100 g Elephant yam long slices
1 tsp Turmeric powder
1/2 tsp Cumin seeds (Jeerakam)
1/2 tsp Red chilly powder
4 nos Green chillies
4 cup Coconut — grated
1/2 litre Curd
1 pinch Tamarind
Salt, to taste
2 tsp Coconut oil

Preparation

Step 1
For preparing koorka avail, cook koorka, banana and elephant yam in cooker adding water, turmeric powder, red chilly powder, salt, and a pinch of tamarind.
Step 2
Grind the grated coconut with green chillies and cumin seeds. Add this to the vegetables and Stir everything together thoroughly.
Step 3
After this, add curd and when foam comes, take it off the heat.
Step 4
Add coconut oil and curry leaves on top.
Step 5
Koorka avial is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.