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Main Course

Tomato Aviyal

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 4 servings

7 nos Tomatoes big,boiled&peeled
2 nos Onions big ones chopped thin and long
3 nos Green Chillies
2 Stalks Curry leaves
6 tbsp Coconut oil
Salt, to taste
1/2 cup Water
4 tbsp Coconut oil
1/4 Of Coconut — grated
12 nos Red Chillies
1/4 tsp Cumin seeds (Jeerakam)
3 Stalks Curry leaves

Preparation

Step 1
Pour oil into a pan and heat it.
Step 2
Cook green chillies and curry leaves.
Step 3
Add the onions and cook until transparent.
Step 4
Add tomatoes and cook for about 10 minutes.
Step 5
Add the ground mixture and take it off the heat after it boils.
Step 6
Garnish with coconut oil.
Step 7
Goes well with hot rice.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Tomato Aviyal

Ingredientsfor 4 servings

7 nos Tomatoes big,boiled&peeled
2 nos Onions big ones chopped thin and long
3 nos Green Chillies
2 Stalks Curry leaves
6 tbsp Coconut oil
Salt, to taste
1/2 cup Water
4 tbsp Coconut oil
1/4 Of Coconut — grated
12 nos Red Chillies
1/4 tsp Cumin seeds (Jeerakam)
3 Stalks Curry leaves

Preparation

Step 1
Pour oil into a pan and heat it.
Step 2
Cook green chillies and curry leaves.
Step 3
Add the onions and cook until transparent.
Step 4
Add tomatoes and cook for about 10 minutes.
Step 5
Add the ground mixture and take it off the heat after it boils.
Step 6
Garnish with coconut oil.
Step 7
Goes well with hot rice.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.