Avial - A Kerala speciality

Avial is a Kerala speciality that uses plenty of vegetables and renders them all more edible than they would normally be. As with all other Kerala foods, this one too has plenty of coconut and coconut oil. Please don't try and replace the coconut oil with sunflower oil because you just won't get the same taste.

Ingredients:
(Serves 4)
Yellow Pumpkin - 100 gms
White pumpkin - 100 gms
Brinjal (Eggplant) - 4 nos.
Raw Banana - 2 nos.
Beans - 100 gms
Carrots (big) - 2 nos.
Potatoes (big) - 2 nos.
Broad Beans (Avaraikkai) - 100 gms
Cucumber (big) - 2 nos.
Elephant Yam - 100 gms

Note: You can use any vegetable that does not have a distinctive texture. Bottle gourd, courgette and similar vegetables would also be a good choice. If one of these vegetables is not available, you can go ahead and make avial with the remaining.

Grated Coconut - 2 cups
Green Chillies - 5 nos.
Cumin seeds - 2 tbsps
Sour curds (yoghurt) -1 cup
Curry leaves
Coconut Oil - 3 tbsps
Salt to taste

Preparation time: 45 mins

Method:

1. Chop all the vegetables to a uniform (and fairly large) size. In a large casserole, add enough water to immerse the vegetables, salt to taste and boil until the vegetables are well-cooked. Take care to check that there is not too much excess water in the vessel. The mixture must resemble a thick vegetable stew.
2. Grind the coconut, green chillies and cumin seeds together to a fine paste.
3. Once the vegetables come to a boil, add the paste, boil for 2 minutes and remove from fire.
4. In a frying pan, heat the coconut oil and add the curry leaves.
5. Once the leaves wilt, remove from fire and add to the vegetables.
6. Transfer into a serving bowl. Once the mixture is sufficiently cool, add the curd and mix well.
7. Avial can be served with many varieties of mixed rice, with Pudhina Chutney mixed with rice or with Bisi Bele Huli Anna (see earlier post).

Pudhina Chutney - à la Amrutha!

I am back after a rather long absence. To compensate, I have two recipes today. The first is the recipe for Pudhina Chutney, which is very different from the ones I have seen on the Internet. It uses no onions or garlic, given that the two items were contraband during my great-grandmother's time. Anyway, here it is.


Ingredients:

Pudhina (Mint) Leaves - 5 cups
Tomatoes (big) - 2 nos.
Dried red chillies - 10-12 nos.
Tamarind - one ball of the size of half a lemon
Asafoetida - a pinch
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Cooking oil - 3 tbsps
Salt to taste

Preparation time: 20 mins

Method:

1. Heat 1 tablespoon of oil in a frying pan and add the red chillies. Once they are well fried, remove into a food processor.
2. Chop tomatoes into large pieces.
3. Add some more oil and add the tomatoes. Fry until the tomatoes are soft and well-cooked. Remove into the food processor.
4. Add half a tablespoon of oil and add the pudhina leaves. Fry until they wilt and become dark green in colour.
5. Remove into the food processor. Add the tamarind and salt and grind to a fine paste.
6. Remove into a serving bowl.
7. Heat the remaining oil and add mustard seeds, Urad dal and asafoetida. Once the mustard has sputtered, add to the chutney.
8. Serve with steamed rice and ghee. This can also be used as a side-dish for chapathis or toasted bread.