Avial / Vegetables in Coconut gravy

  

Ingredients

50 gm Beans  

50 gm Carrot

 50 gm Potato 

50 gm Yam  

50 gm Snake Gourd

1 Drum Sticks

4 Green Chilies 

A few curry leaves  

1/4 tsp Turmeric Pdr

Salt to taste  

1 Cup Grated Coconut

1/4 tsp Jeera  

2  Green Chilies

1/4 Cup Curd

1/4 cup each of yellow and white pumpkin 

Preparations

Wash and cut all vegetables. Slice green chilies, ginger and curry leaves lengthwise and cook along with the vegetables adding turmeric powder, salt and curry leaves with enough water till vegetables are tender.

Grind the coconut, jeera and green chilies into a coarse paste and add the mixture to the cooked vegetables and mix well. Heat it on a low flame for 2 - 3 minutes.

Add curd (lightly beaten) to this and mix. Remove from fire, garnish with coconut oil and curry leaves and close the lid. 

 

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Potato-Yam curry

 Ingredients

2 medium Potatoes  diced

200 gm Suran/Yam diced

2 tbsp ghee  

1 tsp Jeera

Green chilies 2 chopped

1/2 inch Ginger chopped

1 tsp Coriander pdr

1/2 tsp Red chili pdr

1 tsp Lemon juice (optional) 

1 tbsp Groundnuts, crushed

turmeric pdr 1/2 tsp 

2 tsp Sugar  

Salt to taste

1/2 Cup Coriander leaves chopped

  

Preparations

Boil diced potatoes and yam and keep them aside.

Heat ghee and add jeera.

When the jeera turns slightly brown and leaves an aroma, add the chopped green chilies and ginger, coriander powder, red chili powder, turmeric and crushed groundnuts.

When the groundnuts turn slightly brown, add water to the seasoning and let it simmer.

Add the diced potatoes and yam along with half the quantities of coriander leaves, salt and sugar. Bring the curry to a boil till the oil separates. 

Remove from flame, add lemon juice, mix well. 

Garnish with freshly chopped coriander leaves.

It can be served hot with kichdi, roti, puri.

Kurukku Kalan- Onam special

Ingredients

1.Sour curd ¾ liter

2.Pepper powder 1 teaspoon

3. Yam (Elephant foot yam) 15 gm

4.Green nendran Banana 1

5,Curry leaves, 3 green chilies, I tea spoon turmeric powder ,salt

6.Ghee –one tsp

7. ½ green coconut , one spoon jeera seeds, Green chilies 10 gm

8. Menthia seeds -1 tsp

9.Coconut oil –one tbsp

10.Mustard – ½ tsp , red dries chilies 2 , curry leaves

Method

1.Churn the curd well and remove impurities

2.Wash and clean the pepper powder

3.With this pepper add water, cut yam, cut nendran Banana , and items mentioned in s.no.5 and boil

4.After the Yam has cooked well and water has almost disappeared add ghee and stir well

5.Add the churned curd in to this

6,When it becomes very thick , add ground paste mentioned in S.No.7 and boil

7.Switch off the stove

8.Season with articles mentioned in S.No.10

Kalan can be prepared using only yam or only Nendran Banana. During mango season, Mambazha Kalan is also prepared.Instead of black pepper powder, if we use white pepper powder, it need not be cleaned.

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Onam Mezhukku puratti

Ingredients

1.Yam (elephant foot yam) 30 gm

2,Green Nendra Banana 2

3.Cow pea 20 gm

4.Turmeric powder 1 tsp, salt as per need , Green chilies 6

5,Coconut oil -2 tsp

Method

1. Cut Yam in to small square pieces after removing the skin

2. Cut Raw nendran Banana in to small square pieces

3. Cut cow pea in to one inch long pieces

4. Wash all vegetables and cook them in water along with what is mentioned in S.No.4

5. Try to add less water so that the water is absorbed completly by the vegetables

6. Heat coconut oil , put the cooked vegetables and stir so so that the vegetables get evenly coated by the oil.

 

Normal Mezhukku peratti is prepared using raw cooking Banana and not using raw nendran Banana. 

 

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Yerisseri (Erisseri)- Onam special

Ingredients

1.Chena (Elephant food yam)-25 gm

2.Raw Nendran Banana -one

3.One table spoon of pepper powder+ 1 ½ liter water

4.Turmeric powder one tsp and necessary salt

5. ½ coconut grated + jerra seeds ½ tsp

6.One table spoon of coconut oil

7.one tsp mustard

8. ½ grated coconut

9. one tbsp ghee

10.Jeera seeds ½ tsp

Method

1.Cut yam in to small pieces and put in water

2.Remove skin of banana, split it in to four pieces length wise and cut it in to small pieces

3. Mix pepper powder in water and wash it to remove skin portion .Filter it in a nice cloth

4.Boil yam and items in 4 for some time in the water where pepper powder is added.. When three fourth cooked add cut banana pieces and boil till well cooked

5.Grind items in 5 add it to the boiled vegetables and bring it to boil

6.Take little oil , heat with mustard. When it splutters add grated coconut mentioned (in a low fire) in 8.

7.Add ghee to the frying coconut mixture, When coconut turns brown season it with jeera

8.Add the fried mixture in the boiled vegetables and heat.

This preparation could be also done only with yam or carrot or red pumpkin pieces. Though adding ghee would add to the taste , in small scale preparations it is not a must.

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Avial

Avial is made with a combo many vegetables, beans, yam, pumpkin- both white and yellow, raw banana, drum sticks, potato, carrot and veges that one may like. It's a specialty both in Tamil Nadu and in Kerala. It is a must in many festivals and marriage.

Ingredients

50 gm Beans  

50 gm Carrot

 50 gm Potato  

50 gm white pumpkin

50 gm Yam  

50 gm yellow pumpkin

1-2  Drum Sticks cut into 3" long pieces

raw banana 1

 4-5 Green Chilies as per taste  

curry leaves 2-3 sprigs

Salt to taste  

1 Cup Grated Coconut

1/4 tsp Jeera  

curd  1/4 cup 

coconut oil 1 tbsp

 

Method

Wash and cut all vegetables thin slices about 2" long / 1/2 cm thick. Pressure  cook the vegetables adding  salt and curry leaves with enough water till vegetables are tender.

Grind the coconut, jeera and green chilies into a coarse paste and add the mixture to the cooked vegetables and mix well. Heat it on a low flame for 2 - 3 minutes.

Add curd (lightly beaten) to this and mix. Remove from fire, garnish with coconut oil and curry leaves and close the lid. 

 

This is served along with rice, sambar, rasam, dry vege usually. Some people like avial with adai also.

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Purple yam/ Kand sweet puri

 

  

Purple yam is called Kand in Hindi, Gujarati. I shall post about its healthy benefits in my home remedies blog later.

This yam is quite versatile, can be eating as vegetable, snack, used in cookies, cakes, jam and on and on.

This being a root vegetable with a very thick skin, needs to be washed well to remove all the mud. Then pressure cook it for 3-4 whistles. Once the pressure has cooled down, remove the yam, unlike potato, the skin can't be peeled by hand, you need a knife to peel its skin. If any black or other spots you find on the skin after peeling, remove it. Then roughly chop, then mash it with potato masher well.

Now, for this recipe, we'll use about a cup of mashed yam and for the salty-spicy puri another cup of mashed yam.

INGREDIENTS

Amaranth / rajgira flour 1 cup

mashed yam   1 cup

pdr sugar  1/2 cup

cardamom pdr  1 tsp

saunf crushed  1 tbsp

sesame seeds   1 tsp

ghee  2 tbsp

oil for frying

pinch of salt

METHOD

in a big bowl or plate add the flour, mashed yam, salt, ghee, mix well, till it resembles breadcrumbs

then add yam, cardamom pdr, saunf crushes, sesame seeds, mix well to knead to a semi-soft dough.

rest for a few minutes.

put oil/ ghee in your palm, take some dough, roll and flatten with your hands to a small puri and deep fry in medium hot oil. It will get cooked soon, as yam is cooked and amaranth flour doesn't take long to cook.

Drain and serve hot with some gur/ jaggery/ home made butter.

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