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Main Course

Palakkadan Aviyal

Aviyal is different in all places. This is a pattambi-guruvayoor style aviyal.

Ingredientsfor 6 servings

3 nos Drumstick Muringakka
10 nos Long runner beans Payar
11/2 inch Bitter gourd
2 nos Raw banana
Cucumber A small piece
250 g Elephant yam Chena
2 nos Carrot
1/2 Packet Curd according to sourness
1/2 tsp Turmeric powder
1/4 tsp Chilly powder
Salt, to taste
Water As rqed
2 tsp Oil
1/2 Of Coconut — grated
5-6 nos Green chilly
5 Strings Curry leaves

Preparation

Step 1
Cut the vegetables into even sized pieces.
Step 2
Heat a thick bottomed uruli. Pour 1/4 cup of water and put all the cut vegetables.
Step 3
Add turmeric powder, chilly powder and salt.
Step 4
Close the vessel until the vegetables are cooked(the vegetables should not be crushed/overcooked).
Step 5
Meanwhile grind the coconut, green chilly and curry leaves together(do only crushing/chathaykkuka).
Step 6
Add thick curd to the cooked vegetables and just allow to dry the water(not fully).
Step 7
Add coconut mix to that and stir without crushing the vegetables.
Step 8
Off the stove and add 2 tsp of coconut oil. YOUR NADAN AVIYAL IS READY.SERVE HOT WITH KUTHARI RICE.

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

Palakkadan Aviyal

Aviyal is different in all places. This is a pattambi-guruvayoor style aviyal.

Ingredientsfor 6 servings

3 nos Drumstick Muringakka
10 nos Long runner beans Payar
11/2 inch Bitter gourd
2 nos Raw banana
Cucumber A small piece
250 g Elephant yam Chena
2 nos Carrot
1/2 Packet Curd according to sourness
1/2 tsp Turmeric powder
1/4 tsp Chilly powder
Salt, to taste
Water As rqed
2 tsp Oil
1/2 Of Coconut — grated
5-6 nos Green chilly
5 Strings Curry leaves

Preparation

Step 1
Cut the vegetables into even sized pieces.
Step 2
Heat a thick bottomed uruli. Pour 1/4 cup of water and put all the cut vegetables.
Step 3
Add turmeric powder, chilly powder and salt.
Step 4
Close the vessel until the vegetables are cooked(the vegetables should not be crushed/overcooked).
Step 5
Meanwhile grind the coconut, green chilly and curry leaves together(do only crushing/chathaykkuka).
Step 6
Add thick curd to the cooked vegetables and just allow to dry the water(not fully).
Step 7
Add coconut mix to that and stir without crushing the vegetables.
Step 8
Off the stove and add 2 tsp of coconut oil. YOUR NADAN AVIYAL IS READY.SERVE HOT WITH KUTHARI RICE.

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.