Aviyal (Kerala Traditional)

A vegetable dish,  rather a vegetable feast, which is very popular in Kerala. It's colorful and vibrant too. We prepare avial during  special occasions and festivals like Onam, Vishu etc. We can use all available vegetables. There is no hard and fast rule. I always use raw mango as the sour agent instead of using Curd or Tamarind. Also add roots like Tapioca which is easily available. These two tips you can try for enhancing the taste. 

Cut all the vegetables uniformly into pieces about 2" long 1 Cm thick.

Raw Banana  1

Potato 1

Raw  Mango 1 (sour)

Elephant Yam A Small piece

Carrot 1 or 2

Snake Gourd 1/2

Yellow Cucumber ( Kani vellari) 1

Tapioca 1 Medium

Drumstick 3

Achinga payar (long runner beans )  5 No.s

Onin 1

Salt to taste

Green Chilly 3

Turmeric Powder 1Tsp

Chilly powder 1/2 Tsp

For flavoring 

Curry Leaves

Crushed Ginger 2 inch piece

Coconut Oil 1 or 2 Tbsp

For Grinding:

Coconut Grated 1

Cumin seeds 1/2 Tsp

In a thick bottomed vessel Add all the vegetables, onion green chilly and turmeric, chilly powder and salt. Pour the sufficient water in order to cook the vegetables. Cover with a lid and cook over medium flame. Once the vegetables are cooked open the vessel and let it evaporate the excess water. 

Grind the grated coconut and cumins coarsely without adding water. Add the coconut paste into the vegetables Mix well. Add Crushed ginger too. Turn off the heat when its done and drizzle the coconut oil and add some fresh curry leaves too. close it with a lid and let it res for sometime. Once again  Mix it well before serving.  

Pavakka Pachadi Bitter gourd pachadi ( പാവയ്ക്ക പച്ചടി)

Pavakka pachadi is a must item in any sadya in kerala. Whether its Onam, Vishu or any other festival we make this pachadi in advance. 

Pavakka  2 Medium sized
Green chilly  sliced 3-4 small
Yogurt or thick butter milk 1 steal glass
salt

For Grinding
Grated coconut 1/2
Mustard seeds 3/4 Tsp
Water

For Tempering
Mustard seeds, Curry leaves and dry red chillies

In a pan heat coconut oil and deep fry sliced bitter gourd and green chillies until it turns golden color and slightly crispy. Drain it in a tissue and keep it aside.This step will help to reduce the bitterness and also adds a flavor to the curry.
Grind together coconut and mustard adding little bit of water. Add in mustard during final step of grinding since it needs to be crushed. Keep aside the smooth paste.
In a kadai for tempering, heat oil add mustard seeds and add curry leaves and chilly after spluttering. Keep the flme on low. Add grounded paste, fried bitter gourds  and butter milk salt and combine well. switch off the stove no need to boil.