AVIYAL

An inevitable dish in ‘Kerala Sadya’.

ingredients

 1.  Mixed vegetables-[carrot-1,madras cucumber(vellarikka)-1/2 of one,drumsticks-2nos,yam-1 small piece, snake beans(achinga payar)-3nos,Snake gourd(padavalanga) -1 small,raw plantain-1no]

2.      Chilly powder-1/2tsp

3.      Turmeric powder-1/4tsp

4.      Grated coconut-1 cup

5.      Cumin powder/seeds-1/2 tsp

6.      Green chilly-2nos

7.      Turmeric powder-1/2 tsp

8.      Pearl onions-4nos

9.      Mustard seeds-less than ¼ tsp

10.  Coconut oil-2tbsp

11.  Curry leaves-2sprigs

12.  Curd-1/4 cup

13.  Salt

Method of preparation

1.  Clean and cut vegetables lengthwise. Cook by adding ingredients 2-3 by adding ¼ cup of water and salt.

2.  Coarsely grind ingredients 4-7.Crush pearl onions and mustard seeds.mix it with the grinded coconut.

3.  When the vegetables are cooked ,keep the grinded coconut mix in the centre of the pan and cover with the veggies. Reduce the flame. Keep the lid on. Let it cook for another 3 minutes.

4 .  Now add curd and mix well. Switch off the flame .Lastly add coconut oil and curry leaves. Let it sit for some time. Stir well just before serving.

Notes:

 Here I cooked it in Central Travancore style, the place where I am hailing from.The traditional way of making aviyal involves no onion and mustard. So that step is purely optional. But trust me it gives some nice flavor and taste.

VAZHUTHANANGA (EGG PLANT) THORAN

Recipe is adapted from here http://www.yummyoyummy.com/

 Ingredients

1.      Purple color eggplant-500gms

2.      Onion-1 big, chopped

3.      Green chilly-1no,slitted

4.      Coriander powder-3tsp

5.      Chilly powder-3/4tsp

6.      Garam masala-1 ½ tsp

7.      Pepper powder-1 ½ tsp

8.      Grated coconut-1 cup

9.      Rice-3/4tsp

10.  Mustard seeds-1/2 tsp

11.  Dry red chilly-2nos

12.  Curry leaves

13.  Oil-4tbsp

14.  Salt

Method of preparation

1.      Wash and cut eggplant into small cubes and keep this in a vessel filled with water for 10 minutes. This helps in removing the stain.

2.      Heat oil. Splutter mustard seeds. Add rice when it puffs up slightly, add curry leaves and dry red chillies.

3.      Add onion and green chilly sauté until onion turns soft. Add all powders stir for 2 minutes.

4.      Take brinjal out of water. Gently press it to remove the absorbed water. Put it into the pan. Add salt.Mix well. Let it cook by keeping the pan closed.

5.      When it is almost done add grated coconut .stir well. Again cook for another few minutes.

Serve with steamed rice…

PANIYARAM AND MY SECOND LIEBESTER BLOG AWARD

A quick healthy snack from leftover dosa /idli batter.

Ingredients

1.      Dosa/idli batter-3cups

2.      Onion-one medium, finely chopped

3.      Green chilly-1no,chopped

4.      Curry leaves-few, chopped(optional)

5.      Carrot-3tbsp,grated(optional)

6.      Oil-1tbsp

7.      salt

Method of preparation

1.      Heat oil in a pan. Add ingredients 2-5.saute for few minutes or until turns soft. Add salt. Be careful, If the batter is already added with salt.

2.      Add the sautéed vegetables into the batter.mix well.

3.      Heat a paniyaram pan/unniyappa chatti.Smear some oil in all pits.(This is optional if you are using nonstick pan).fill  ¾ of each pit with prepared batter. Keep the lid on and cook in medium flame for 5-8 minutes. When one side is cooked, turn the paniyarams. Let it cook for another few more minutes.

Enjoy with tomato or coconut chutney.. This is a delicious snack almost taste like uzhunnuvada.

                                                                                            

 I am really glad to receive this beautiful award for the second time .Tons of thanks to Rafeeda of THE BIG SWEET TOOTH   and Soumya of  NIVEDHANAM for considering me for this award.As i received this award from two bloggers at  the same time, i was totally confused whose questions to be answered :) Please excuse me dearies i am gonna do a short cut..Click here for more details about this award and my questions to other bloggers.

 


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