April 30, 2007

Aviyal Recipe - Kerala Avial Recipe - Onam Sadya Recipes

Aviyal or Avial is a Typical Kerala dish that has a variety of vegetables included in it and a very small amount of oil. Simple and healthy. (I have an updated version of Kerala aviyal recipe if you are interested).  It's an essential part of the Kerala Onam Sadya and also any wedding sadya. Growing up, I didn't like aviyal much but my brother loved it and so it showed up on our lunch table atleast every 10 days. The aviyal we make at home is more semi-dry than gravy and it goes marvelously with kerala sambar or vatha kuzhambu.

Kerala Aviyal or Avial Recipe

Ingredients: (to serve 2):

Carrots: 2 small
Beans: 10
Raw banana (vazhakka): 1 small
Drumstick: 1
Brinjal: 2
Tomato: 1 big
Cucumber: 1 small
Ivy Gourd (kovakka): 6
Raw mango: 1
Green chillies: 6
Freshly grated coconut: 1/2 cup
Jeera powder: 1.5 teaspoon
Curry leaves: 2 strands
Onions: 1/2 finely chopped
Coconut oil: 3 tablespoons
Curd: 3 tablespoons
Salt: to taste

How to make Aviyal:

1. Put the hard-to-cook vegetables together (carrots, beans, drumsticks, green chillies, mango, ivy gourd) with water just to cover them and 1/2 teaspoon turmeric powder. Cook till the vegetables begin to turn soft. This will take 10-12 minutes.

2. Add the rest of the vegetables (cucumber, onions, tomatoes, brinjal) and cook for another 5 minutes.

3. Uncover and keep on fire till the excess water has evaporated.

4. Grind coconut with jeera and some curry leaves.

5. Add to the cooked vegetables, with salt, and mix well, making sure the the vegetables are not mashed together.

6. After 2 minutes, remove from fire, add the coconut oil, curry leaves and mix again.

7. Finally, add the curd, mix well and keep aside.

Aviyal goes well with rice and kerala vegetable sambar.

April 23, 2007

Kothamalli Chutney Recipe - Green Coriander Chutney for Sandwiches

Recipe for Kothamalli Chutney or Coriander Chutney

Coriander, also known as cilantro, is a welcome addition into any kitchen. Technically, the leaves are the cilantro and the seeds are the coriander, but this seems to mean one and the same these days. A usual snack for tiffin when I was in school used to be green chutney sandwiches. Sometimes there were mint chutney cheese sandwiches but most of the time, it used to be a simple coriander chutney slathered on some buttered bread. I absolutely loved the flavour and looked forward to break times when I had green chutney sandwiches in my tiffin box, waiting. 

Getting fresh coriander leaves is very easy in Hyderabad since a lot of these farmer vegetable trucks park outside our apartments on weekends where most of the households buy their fresh vegetables from. They are especially generous with greens and for 5 rupees, I get a thick bunch of fresh coriander that I generously add to all my cooking and still have lots leftover. This coriander chutney comes in very handy then and serves as a good breakfast or snack slathered on some bread or toast. You may also want to check out this green chutney for chaat or coconut coriander chutney which I love with rice. Browse all chutney recipes if you have some time. 

A few tips when making a raw chutney with coriander leaves:
- pick the freshest coriander leaves you can find and discard all yellow/dried leaves and hard stems
- use fresh green chillies and freshly grated coconut if possible
- if you are using cold or defrosted coconut, grind the chutney with warm water
- replace the lime juice with a small piece of tamarind for sourness
- use roasted cumin seeds for some depth in flavour but this is optional. Raw cumin seeds or powder work just as well too

Coriander Chutney Recipe

Freshly grated coconut : 1 cup
Chopped coriander leaves : 1 cup
Green chillies : 3
Lemon juice : 1 teaspoon
Sugar : 1 teaspoon
Cumin seeds or powder : 1/2 teaspoon
Salt : to taste

Put all ingredients in a small blender. Blend till smooth adding very little water as required. Use on buttered or non-buttered bread for sandwiches.

This chutney also goes well with rice and curd though bread is definitely the more popular and favourite accompaniment.

April 18, 2007

Nadan Mutta Curry | Kerala-Style Egg Curry Recipe

Kerala-style egg curry is a staple side dish for us every weekend. The base of the egg curry is very simple and extremely customizable. I use an equal amount of onions and tomatoes, more or less, to adjust the sweet and tangy flavours in the egg curry. Sometimes, if this is the only side dish I have for rice or roti (chapati), I add one potato, cubed. The potato adds a nice depth to the egg curry but it's totally optional too. You can pick your heat, either go with green chillies for a sharper spice kick or red chilli powder for a more overall rounded heat for your egg curry. Even with the eggs, there are few different things you can do. The most common way is, of course, to boil the eggs and add it to the gravy. I have also added it to the boiling curry poached-egg style. This way, the egg curry gets cooked much quicker.

Kerala-Style Egg Curry with Potatoes, served on a bed of rice
I have served this egg curry with rice many a weeknight when the last thing I wanted to do was chop up vegetables or grind up a time-consuming masala. It also works great when you are spending some on time making chapatis and want a side dish that'll pretty much cook up on its own once you set it on the stove on simmer.

Also check out Malabar Egg Curry which uses coconut milk. If you love eggs as much as we do, click here for all egg recipes in Edible Garden. This egg biryani recipe is another favourite in my house.