NADAN KERALA AVIYAL

Aviyal:
Aviyal is one of the most famous dishes in Kerala and an unavoidable dish in a traditional feast/sadhya in Kerala. It is also a very simple dish to make. The interesting thing about making aviyal is that you can use almost any vegetable that we get in hand. There is a saying that aviyal is prepared from leftover vegetables. "Aviyal" in Malayam means mashed-up.


Aviyal is made differently by people from different parts of Kerala. In certain parts of Kerala people also add tomato, in some other areas they use mango and in some other places even curd. Whatever be the variation, Aviyal is definitely a very healthy dish as a lot of vegetables constitute the aviyal. Today I would like to share with you all the recipe of aviyal that my mother cooks.

Ingredients:

Raw bananas:1 nos

Yam(chena):500gm

Beans:100gm

Carrot:100gm

Potato:400gm

Drumstick:1

Cucumber:400gm

Green chilli:3-4 nos

Brinjal :1 small

Tomato:1 big

Onion:half/shallots(kunjuilli):5-6 nos

Payyar(Long string beans):4-5 nos

Beetroot:50gm

Ladys finger:2 nos

Kovakka(Ivy Gourd):3-4 nos

Padavalanga(Snake Gourd):50gm

Curry leaves:2 sprig

Grated Coconut:half cup

Turmeric powder:1/4 teaspoon

Jeerakam(jeera)/Cumin seeds:1/4 teaspoon

Coconut oil:1 tablespoon

Salt:to taste

Note: Dont worry about the long list of vegetables mentioned above. You still can make a tasty Aviyal even if you only have 3 or 4 vegetables, The procedure is same.

Health Tip: Please wash all the vegetables, before cooking. Best way to wash the vegetables, is to dip them in salt water for at least 30 minutes and rinse them thoroughly.

Method: 

1. Cut all the vegetables into finger long pieces.
2. Put them (except Green chilies) into a saucepan and add in turmeric powder and salt.
3. Add just enough water. Water level should not cover the vegetables.
4. Bring to a boil.
5. Cover and cook till the vegetables are done.
6. Grind grated coconut, Jeerakam,2 -3 shallots(put the rest of shallots with other vegetables) and green chillies into a rough paste.
7. Once the vegetables are cooked, add in the ground paste and mix well.
8. Add Curry leaves and pour oil onto the vegetables.
9. Aviyal is ready.

It can be served with rice,chapati,roti etc.

Hope you all try this amazing dish... :)

Quick and Simple Kerala Rasam

Hi All,

Today I am posting a very simple and easy recipe for all to make. Today I will will be preparing a "Tomato Rasam". Rasam is generally used as a side dish with all rice. Apart from Kerala, this is a part of most South Indian homes. The other important thing to note about Rasam is that it is very good for digestion as well.

The Ingredients that you will need to make a Rasam are as follows:

Oil - 1 table spoon ( Preferably coconut-oil or vegetable oil)

mustard - 1 teaspoon

curry leaves - 1 sprig

ginger- 1 inch

garlic- 1 small pod

green chilly - 2

red chilly - 2

tomato - 2 medium

rasam powder- 2 or 3 tablespoon

tamarind - gooseberry size

water- 1 glass

crushed black pepper- 6

salt - to taste

coriander leaves - to garnish ( This can be avoided, if you do not like the smell or taste of coriander leaves)

Steps to Make the Rasam:

1. Put oil in a pan.splutter mustard seeds,red chilly,curry leaves.

2. Saute ginger garlic green chilly and tomatoes.

3. Add tamarind soaked in 1 glass water and let it boil.

4. Add rasam powder 2 to 3 tablespoon.

5. Add salt .

6. Garnish with coriander leaves and serve.

Note:Rasam powder is available readily in super markets (or South Indian/Indian stores) . Nirapara is the brand that I use.

I hope you all try this simple dish. Happy Cooking!! :)