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 

Sweet Pumpkin Erissery

Pumpkin is a very common backyard vegetable. The greatest  plus-point of pumpkin is that it is a low calorie food item. Our humble pumpkin is very rich in vitamins, especially vitamin A, antioxidants and minerals like calcium, potassium etc. 

Pumpkin is a great cholesterol controller. It is also recommended for those who are trying to reduce their weight. Pumpkin has anti-cancerous properties too. Pumpkin seeds are a great source of fibre and it is good for the heart as it contains mono-unsaturated fatty acids (MUFA).

As far as cooks are concerned pumpkins can be converted into different variety of dishes. One can make curries, soups and desserts. Every part of the pumpkin vine can be cooked and consumed - leaves, fruits, flowers and seeds. 

Method:
1. Remove the skin from the pumpkin, wash and cut into cubes. Pressure cook the pumpkin pieces with 1 cup of water. Set aside to cool.( If you have soaked red gram, pressure cook it along with the pumpkin pieces.)
2. Grind together 3/4 cup grated coconut, cumin seeds, garlic, red chilly powder and turmeric powder into a moderately fine paste.
3. Mash the cooked pumpkin pieces, add the ground mixture and salt to taste. Bring to a boil. If it has thickened too much add a little water to loosen it. Do NOT make it watery.
4. Place a pan on the fire, pour oil, When it starts to boil add all the other seasoning ingredients and stir fry on medium flame. When the coconut turns brown, remove from fire and add the seasoning into the prepared pumpkin erissery and mix well.
Serve with rice.  

Ingredients:

• Ripe Pumpkin - 500 grams
• Soaked red gram - a handful ( optional )
• Grated Coconut - 1 cup (divided into 2 parts, use 1/4 cup for seasoning )
• Garlic - 1 clove
• cumin seeds - 1 pinch
• Red chilly powder - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Water
• Salt

For Seasoning:

• Grated coconut - 1/4 cup
• Mustard seeds - 1/4 teaspoon
• Shallot - 1 ( finely chopped )
• Whole red chilly - 1 ( broken into 2 or 3 pieces )
• Split black gram - 1 teaspoon
• Curry leaves - 1 sprig
• Oil - 2 teaspoons

Parippu / Dal Kerala Style

                                                 

Preparation:

Roast the moong dal carefully, without changing the colour, stirring continuously for a minute.
Transfer the roast dal into a pressure cooker. Pour 2 cups of water and cook. 2 whistles. Remove from stove and keep aside for sometime or until it is safe to open the lid.
                                     

Grind together coconut, cumin, garlic and turmeric.
Add the ground mixture into the cooked dal. Add salt to taste. Bring to a boil and remove from flame. Transfer to a serving bowl.

Seasoning:

Heat Ghee in a pan. Add shallots, mustard, red chilly and finally curry leaves. When the mustard starts spluttering, pour the seasoning over the prepared dal.

Serve hot with rice and pappadams. Also suitable for Rotis.

Ingredients:                                                          4 Servings

Moong Dal / Split green gram - 1/3 cup
Water - 2 cups
Grated coconut - 1/3 cup
Cumin seeds - 2 pinches
Garlic -1 segment
Turmeric powder - 1 pinch
Salt

For seasoning:
Mustard seeds - 1/4 teaspoon
Ghee - 2-3 teaspoons
Whole red chilly - 2 - 3 (each cut into 2 or 3 pieces)
Shallots 2 - 3 (chopped)
Curry leaves - a few