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Main Course

Muringakka 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 2 servings

3 nos Drumstick
1 cup Coconut
1/2 tsp Cumin powder
1/2 tsp Turmuric powder
1/2 tsp Chilly powder
1 piece Garlic
1 nos Green chilly
Curry leaves, to taste
Salt, to taste

Preparation

Step 1
Cut the drumsticks in a finger length and cook in 3 cups of water with green chilly.
Step 2
Grind the rest of the ingrediends except curry leaves and add to the cooked drumstiks.
Step 3
Dont let the water evaporate completely.
Step 4
Add curry leaves and take it off the heat.

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

Muringakka Avial

Ingredientsfor 2 servings

3 nos Drumstick
1 cup Coconut
1/2 tsp Cumin powder
1/2 tsp Turmuric powder
1/2 tsp Chilly powder
1 piece Garlic
1 nos Green chilly
Curry leaves, to taste
Salt, to taste

Preparation

Step 1
Cut the drumsticks in a finger length and cook in 3 cups of water with green chilly.
Step 2
Grind the rest of the ingrediends except curry leaves and add to the cooked drumstiks.
Step 3
Dont let the water evaporate completely.
Step 4
Add curry leaves and take it off the heat.

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.