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Main Course

Tomato-Potato 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

2 nos Potato medium
2 nos Tomato medium
1 nos Drumstick (Muringakkai)
1/2 cup Coconut — grated
1 nos Shallots (Kunjulli)
2 nos Green chillies
2 tsp Red chilli powder
1 tsp Turmeric powder
2 tsp Coriander powder
Salt, to taste
1 tsp Coconut oil

Preparation

Step 1
Peel and cut potatoes into wedges and cook it with red chilli powder and turmeric powder.
Step 2
Add cut and slit drumsticks.
Step 3
When potatoes and drumsticks are cooked, add tomatoes cut into wedges along with green chillies and coriander powder.
Step 4
When its done, add coconut grinded coarsely with shallots.
Step 5
Add salt, give it a good stir and cook for about 5 minutes.
Step 6
Add curry leaves and coconut oil.
Step 7
Stir and take it off the heat.
Step 8
Amount of red chilli powder can be varied as per taste.

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

Tomato-Potato Aviyal

Ingredientsfor 4 servings

2 nos Potato medium
2 nos Tomato medium
1 nos Drumstick (Muringakkai)
1/2 cup Coconut — grated
1 nos Shallots (Kunjulli)
2 nos Green chillies
2 tsp Red chilli powder
1 tsp Turmeric powder
2 tsp Coriander powder
Salt, to taste
1 tsp Coconut oil

Preparation

Step 1
Peel and cut potatoes into wedges and cook it with red chilli powder and turmeric powder.
Step 2
Add cut and slit drumsticks.
Step 3
When potatoes and drumsticks are cooked, add tomatoes cut into wedges along with green chillies and coriander powder.
Step 4
When its done, add coconut grinded coarsely with shallots.
Step 5
Add salt, give it a good stir and cook for about 5 minutes.
Step 6
Add curry leaves and coconut oil.
Step 7
Stir and take it off the heat.
Step 8
Amount of red chilli powder can be varied as per taste.

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.