NADAN AVIYAL/ MIXED VEGETABLES IN THICK COCONUT PASTE

Aviyal is a traditional dish of Kerala. One of the most important dish served on the plantain leaf for a traditional feast. Aviyal is a mix of vegetables with coconut paste and made into almost dry dish..

Aviyal is famous for its special flavors and it is a thick mixture of different vegetables, and coconut, seasoned with coconut oil and curry leaves. This Vishu , I made this. 

Ingredients

Assorted Vegetables            4 cups ( Cut Length wise- Refer  Notes)

Water                                   1 ½ cup

Tamarind  Juice                    ½ cup

Turmeric Powder                    ½ Teaspoon

Curry Leaves                          Few

Salt                                       To Taste

For Grinding:

Fresh Coconut                         1 ½ Cups

Green Chillies                          2nos.

Pepper powder                         ¼ Teaspoon

Red Chilli Powder                     ¼ Teaspoon

To Seasoning:

Coconut  Oil

Curry Leaves.

Method:

• Wash and Cut all the veggies into 1/4-inch thickness and 1 1/2 inch long pieces.

• Very coarsely grind together pepper powder, coconut, green chili, Red chili powder, jeera and water (1/2 - 1 tbsp) into a thick paste.

• Cook the veggies with turmeric powder, water , Tamarind juice and salt.
• When the veggies are 3/4th cooked, add the ground paste. Mix well

• Mix the Aviyal gently without crumbling the pieces cook for a few minutes until all the water has dried up and the coconut coats all the veggies well.
• Cover and cook till the veggies are done and the raw taste of coconut paste is gone.
• just before removing from the gas, add the coconut oil and curry leaves.
• .Level the oil on top don't mix immediately. Let it rest keep it covered,
• Before serving  mix again gently .
• Serve along with Rice and feast dishes.

Notes:

• Here I used Kumbalanga /  Ash Gourd, Snake Gourd,Yam, Carrot, Raw Banana, Ethanga(Kerala Long Banana), Chow Chow,Payar(String Beans), Raw Mango.
• Use only small quantities of each vegetable as everything together adds up and makes a lot.
• You can add Potatoes, Green Beans into the recipes. Normally in Nandan Aviyal they don’t add Potatoes, root vegetables.
• you're free to pick and choose.

Enjoy Cooking!.

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Hotel Style Coconut Chutney Recipe

There are many versions to make this chutney. I have made my own version. Cashew nut plays an important role in this chutney. It makes the chutney more creamy, thick and tasty. It tastes great with dosa, idli, dhokla, chapati, sabudana vada, vada pav Or any cutlet / patties.

Prep time     1 minute

Cook time      2 Minute

 INGREDIENTS:

Fresh Coconut           1 cup

Chutney Dal               2 Tablespoons

Cashew nuts              7 nos.      

Green Chillies            3 nos.

Chopped Coriander     ¼ cup

Grated Ginger            1 Teaspoon

Sugar                         ½ Teaspoon

Water                         1 Tablespoon

Lemon                         ½

Salt                             To Taste

Tempering

Coconut Oil                 1 Teaspoon

Mustard Seeds            1 Teaspoon

Urdh Dal                     1 Teaspoon

Curry Leaves                Few

Method:

• Take a pan, dry roast the Chutney dal for a minute.
• Now add a grated coconut and sauté for a minute on low heat. Please don’t burn the coconut just fry them on low heat until it’s warm. Then switch off the gas.
• Combine the roasted coconut mixture into the Blender/Mixie
• Add a grated ginger, coriander leaves, Chillies, Sugar, Salt and Lemon Juice.
• Ground until all blends well add about a tbsp of water
• Heat the coconut oil in  pan, tempering all ingredients and add to the Chutney.

Notes:

• ·       Please don't add water while grinding add only if required.
• ·       Tempering is optional.
• ·       If you want your Chutney to be white color, You can omit the coriander Leaves in the Chutney. 

Zucchini Dry subji

A staple at many farmers markets during the warmer months, zucchini, which is a type of summer squash, and it can range in color from yellow to deep green. This is a perfect spring/summer vegetable dish.

I love easy cooking, food that can be prepared in minutes without any fuss. This is best subji for fast cooking.  A very versatile sabzi also. Can be prepared dry or with gravy.

 

Ingredients:

Large Zucchini         2                           

Large Tomato          1 no.

Roasted peanuts       1 tsp.

Turmeric Powder      ¼ tsp.

 Red Chili Powder      1 tsp.

Curry Powder            1 tsp.

Amchur Powder        ¼ tsp.

Salt                          to taste.

To Seasoning:

Oil                            1 tsp.

Punch Poran               1 tbsp.(Fenugreek,mustard,fennel,cumin, Nigella)

Curry leaves                few

Method: 

• Wash the zucchini, tomatoes and sliced in ½” round. Keep aside.
• Heat oil in the pan. Add Panch Poran seeds& curry leaves. Fry for few minutes.
• Now add Turmeric powder, chili powder on it.
• Add chopped zucchini and tomatoes. Mix it well and cook for a minute.
• Now add curry powder, Amchur powder and salt. Mix well it.
• Stir it and let it cook till the Zucchini should be tender not mushy.
• Add roasted and crushed peanuts. Stir it uncovered..
• Turn off the stove heat; transfer the masala zucchini into serving bowl.
• Decorate with cilantros.
• Serve hot with rice, chapatti.

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