Aviyal /Avial

Aviyal is an integral part of Kerala sadya (feast). It is a mixture of different vegetables and ground coconut cooked together. The word aviyal means something cooked or boiled in water. Many stories are there behind the origin of this dish. 

Traditionally aviyal is prepared with elephant yam, plantain, pumpkin, cucumber, drumstick, snake gourd, cluster beans, eggplants, carrots, beans etc. One can use all the vegetables mentioned or whatever is available among them. In North Kerala even bitter gourd is added. Curd / green mango / Tamarind is added to ensure mild sourness. 

Preparation: 

• Peel and wash all the vegetables. 
• Soak a small lime sized tamarind in water. 
• Grate coconut.
• Slice and cut all the vegetables into 21/2 inch long pieces. Cut plantain and eggplants in the end, as it will get discolored on prolonged exposure. 
• Pour 100 ml of water into into a 3 liter pressure cooker. Add all the vegetables and the tamarind. Close and cook for one whistle. Remove from the flame. Keep aside.  Do not overcook. 
• Meanwhile coarsely grind the coconut along with cumin, turmeric, shallots and green chilly. 
• Open the cooker when the pressure is released naturally. Add the coconut mixture and salt, Mix carefully. Add curry leaves. Cover and cook on medium flame for a minute. Then remove the lid and cook until all the water is absorbed. Remove from the stove. Add coconut oil. Avial is ready to be served. Serves 6

Ingredients: 

Cut vegetables - 21/2 cups 

Grated coconut - 1 cup 

Tamarind pulp - 1/2 teaspoon 

Water - 100 ml 

Cumin powder - 1/4 teaspoon 

Green chilly - 3 

Turmeric- a pinch 

Shallots - 4  OR  1 - 2 tablespoons chopped onion 

Salt to taste

Curry leaves - 1 - 2 sprigs 

Coconut oil - 2 teaspoons 

• Note: If you are soaking the tamarind, add 2 teaspoons thick tamarind juice to the vegetables.
• Instead of tamarind if you are using raw mango,add four or five pieces of the mango cut in a similar fashion, and cook along with the vegetables. 
• And if you are using curd, maybe 1/4 cup, add and cook for a minute before adding the coconut mixture.

Inji Puli /Puli Inji /Ginger Curry

Inji puli or Puli inji is a traditional instant pickle served in Kerala for sadyas (feasts). It is sweet, sour, and spicy at the same time. A mouth-watering dish that is a must in all sadyas. No sadya is complete without it. Inji is malayalam for ginger, and puli is the malayalam equivalent for sour taste, as well as tamarind, which is a main ingredient.

 Preparation: 

• Wash and scrape the ginger. Wash again. Slice into thin pieces and chop finely. 
• Soak (a small lime-sized) tamarind in little warm water for 10 minutes and extract thick juice. I used the tamarind pulp available in the stores. 
• Chop the onion/shallots.
• Cut the green chilly into small pieces. 
• Heat a pan on the stove. Add oil, mustard seeds, dry red chilly pieces and finally curry leaves. 
• When the mustard seeds start spluttering add the chopped onion and saute for a few seconds. Onion can be avoided, its your preference.
• Now add the chopped ginger and green chilly pieces. Saute on low flame until the ginger just starts changing colour. Do not allow to burn. 
• Add the turmeric powder, red chilly powder and fenugreek powder. Saute for a few seconds.
• Now add tamarind paste along with three-fourth cup (180 ml. approximately) water. Add salt to taste. Bring to a boil.
• Add the jaggery. Simmer for a few minutes in low flame or until it reaches the right consistency - not thick or too watery. 
• The sweetness is predominant in the dish, then the sourness and finally the mild hotness of the chilly. 

Ingredients:

Ginger - 50 grams or 6 tablespoons, chopped finely  

Onion/shallots - 2 tablespoons, chopped (optional) 

Green chilly - 1 or 2 nos. 

Tamarind pulp - 2 teaspoons 

Jaggery syrup - 2 tablespoons or 3-4 tablespoons of grated jaggery 

Water - 180 ml. 

Salt to taste 

Turmeric powder - 1/2 teaspoon 

Red chilly powder - 1 teaspoon 

Fenugreek powder - 1 pinch 

For seasoning: 

Oil - 1 - 11/2 tablespoons 

Mustard seeds - 1/2 teaspoon 

Dry red chilly - 2 nos. each cut into 3 pieces 

Curry leaves - 1 sprig