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Main Course

Pumpkin (Mathanga) 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

2 cup Pumpkin — cut into pieces, mathanga
1 nos Tomato
1 nos Drum sticks cut in to pieces
1 nos Green Chilly
2 Stem Curry leaves
2 tsp Oil
2 cup Water
1 cup Coconut — grated
5 nos Garlic pods
1/2 tsp Turmeric powder
1/4 tsp Chilly powder

Preparation

Step 1
Grind the grated coconut, garlic, turmeric powder and chilly powder together.
Step 2
Add the ground mixture into the pumpkin. Add green chillies, drum stick and tomato pieces.
Step 3
Add required amount of salt and Stir everything together thoroughly.
Step 4
Let it cook for 20 minutes and add 2 tsp of oil and curry leaves into it.
Step 5
Pumpkin (Mathanga) Avial is ready! : - Serve the Pumpkin (Mathanga) Avial for rice! :- eating Pumpkin (Mathanga) Avial!

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

Pumpkin (Mathanga) Avial

Ingredientsfor 2 servings

2 cup Pumpkin — cut into pieces, mathanga
1 nos Tomato
1 nos Drum sticks cut in to pieces
1 nos Green Chilly
2 Stem Curry leaves
2 tsp Oil
2 cup Water
1 cup Coconut — grated
5 nos Garlic pods
1/2 tsp Turmeric powder
1/4 tsp Chilly powder

Preparation

Step 1
Grind the grated coconut, garlic, turmeric powder and chilly powder together.
Step 2
Add the ground mixture into the pumpkin. Add green chillies, drum stick and tomato pieces.
Step 3
Add required amount of salt and Stir everything together thoroughly.
Step 4
Let it cook for 20 minutes and add 2 tsp of oil and curry leaves into it.
Step 5
Pumpkin (Mathanga) Avial is ready! : - Serve the Pumpkin (Mathanga) Avial for rice! :- eating Pumpkin (Mathanga) Avial!

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.