Aviyal - A Kerala Delight

Alok (My Hubby)  is not a great fan of coconut based dishes with few exceptions and one of them being Aviyal. He loves it a lot. It is also my parents favorite.

It is quite easy to make and has loads of vegetables in them.

Ingredients

Mixed Vegetables - 3 Cups (I used Drumstick,french Beans,Broad Beans,carrot,Yam,Raw Banana)
Coconut - 1/2 Cup
Green Chillies - 6 (Suit to your taste)
Cumin Seeds - 1/2 teaspoon
Curd - 1/2 Cup (Beat it well with a fork or spoon)
Salt - To taste
Coconut Oil - 1 teaspoon
Curry leaves - Few
Mustard Seeds - 1/ Teaspoon

Ingredients

• Grind coconut,green chillies and cumin seeds into a smooth paste. 
• Boil the vegetables in water until they are cooked. Depending on the choice of your vegetables cook them accordingly. For example I started with Yam and once it is half done added Banana and then rest of the vegetables and added Drumstick at last.
• Don't over cook any vegetable.
• Once the Vegetable is 3/4 th done , add the coconut paste,salt and cook till the raw flavour is gone.
• Then switch off the flame and add the beaten curd stir and cover and rest it for 3-5 minutes.
• Meanwhile, in a tadka pan, warm the coconut Oil, add the Mustard seeds and once they splutter add the curry leaves and pour this over the prepared Aviyal. 
• Your Aviyal is ready to be served. 

Lunch Menu 12 - Rice, Arachuvitta Kadamba Sambhar, Kalan,Rasam,Aviyal,Mango Pachadi,Vazhapoo Vada, Sakkarrai Pongal, Adapradhaman, Yam Fry, Raw Banana Fry,Mint Thogayal with Appalam 

This lunch is something I made for Tamil New Year. I have given a combination of Tamilian and Kerala Cuisine.

Click on the Below Links for the recipe:

• Mango Pachadi
• Arachuvitta Kadamba Sambhar (Recipe Coming Soon)
• Kalan  (Recipe Coming Soon)
• Rasam
• Aviyal  
• Vazhapoo Vada
• Sakkarai Pongal   (Recipe Coming Soon)
• Adapradhaman  (Recipe Coming Soon)
• Raw banana Fry   (Recipe Coming Soon)
• Yam Fry  (Recipe Coming Soon)
• Mint Thogayal  

Idichakka - Tender Raw Jackfruit

Once my hubby came from vegetable shopping, it was my turn to arrange the vegetables in the refrigerator. This week while I was arranging it, I was super excited to see this vegetable - The Tender Raw Jackfruit...Hmmmm... It is a super tasty dish and this dish is very seasonal so whenever the season sets in I make this dish.

Doing this dish is pretty easy,however, cleaning and cutting the Jackfruit is a very tiring and tedious job (I outsource this to my hubby :-) )

To cut the jackfruit oil your palms and the knife. You have cut the jackfruit into halves and then further into many pieces. As we would be using Tender Jackfruit, we need remove the outer prickly layer and use the rest of it for this preparation.

Ingredients

Tender Raw Jackfruit - 1 Cup
Green Chillies - 3
Coconut - 1/2 cup
Coconut oil - 1 Tablespoon
Turmeric - A pinch
Curry leaves and Mustard - For tempering

Method

 Clean the Jackfruit as described above. Then pressure cook the Jackfruit with a pinch of Turmeric for 2 whistles.

Meanwhile, in a mortar and pestle pound Coconut and Green chillies. If you find this difficult, then use Mixie. Don't make it into a paste. It should be crushed.

Then in a mortar and pestle pound the cooked Jackfruit. Don't make it into a paste.You can use a Mixer for this process.

Now, heat the kadai with one Tablespoon of coconut oil and add the Mustard seed and allow them to splutter. Then add the curry leaves and then add the pounded Jackfruit,pounded Coconut - Green Chillies.

Cook it on Medium flame for about 5 Minutes.

Serve with Rice and Sambhar or any other Kerala Delicacy. Sending this Dish to Vegan Thursday.