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Showing posts with label Sadya recipes. Show all posts
Showing posts with label Sadya recipes. Show all posts
Thursday, April 14
Tuesday, September 21
Vellarikka Aviyal Recipe
Ingredients needed for Kerala Cucumber Aviyal
Vellarikka - sliced thn just like for aviyal 1 1/2 cups
1 drumstick cut into pieces
1/4 cup Chena
1/4 cup neelan pacha payaru / karamani
1/4 cup raw papaya
1/4 cup Kumbalanga
4 green chillies
1/4 tsp chilli powder
a pinch jeeragam
1/2 cup grated coconut
1/2 cup fresh curds
curry leaves,
oil
How to prepare vellarikka aviyal?
Put in all the vegetables togther with chilli powder, turmeric powder, a spoon oil, salt to taste and cook till tender add water only if needed. The water coming in from the cucumber and the Kumbalanga should be enough for the vegetables to cook
Grind coconut and jeera to a smooth paste , add to the cooked vegetables and bring it toboil.
Remove from fire , add beaten curds and the remaining coconut oil, curry leaves etc. Mix well.
Vellarikka - sliced thn just like for aviyal 1 1/2 cups
1 drumstick cut into pieces
1/4 cup Chena
1/4 cup neelan pacha payaru / karamani
1/4 cup raw papaya
1/4 cup Kumbalanga
4 green chillies
1/4 tsp chilli powder
a pinch jeeragam
1/2 cup grated coconut
1/2 cup fresh curds
curry leaves,
oil
How to prepare vellarikka aviyal?
Put in all the vegetables togther with chilli powder, turmeric powder, a spoon oil, salt to taste and cook till tender add water only if needed. The water coming in from the cucumber and the Kumbalanga should be enough for the vegetables to cook
Grind coconut and jeera to a smooth paste , add to the cooked vegetables and bring it toboil.
Remove from fire , add beaten curds and the remaining coconut oil, curry leaves etc. Mix well.
Tuesday, September 1
Saturday, August 29
Aviyal, the Kerala Recipe
Ingredients needed for the recipe of Aviyal:
1 Raw Plantains / Bananas 1 piece giant yam (Chena)
1-2 carrots
5-6 French Beans
1 piece of Malabar Cucumber( Vellarikka) about 250 grams
1 drum stick
1 piece ash gourd / white pumpkin ( Kumbalanga) 500 grams
1/2 cup Karamani ( Pacha Payaru)
1/2 cup Kovaikka
1/2 cup Kothavaraikka
3-4 Avaraikka
Salt to taste
1 tsp turmeric powder
1 and 1/2 cup curds
2 bsp coconut oil
1 cup curry leaves ( cut into two) .
Ingredients needed to Grind to a paste ( but not very smooth)
2 cups grated coconuts,
1 tsp cumin seeds
4 - 5 green chillies
How to prepare Aviyal (Kerala Style):
Cut all the vegetables into uniform sizes, thin and 1" long, even drumstick pieces. If the pieces are thin it will get cooked easily and blend with gravy well.
Grind Coconut, green chillies and cumin seeds in to paste .Mix in the beaten curds and keep aside.
Heat a thick bottommed vessel or a pressure cooker with all the cut vegetables, salt to taste, turmeric powder with just enough water for them to get tender. Always remember that the cucumber and ashgourd leave out water while cooking. If you add more water avials consistency will be watery.
When done add the curds, coconuts mixture to the cooked vegetables. Do not add the mixture till the vegetables are cooked fully.Mix well.
When they start to boil, simmer and leave it for a minute or two. Pour the coconut oil over the cooked mixture and add curry leaves. Mix well. Cover and keep it aside for sometime till the flavour settles down nicely.
Points to note while preparing Aviyal:
Serve with hot steaming rice, as a side dish or with Pongal or Adai, other south Indian dishes.
It is a very nutritious, since it has lots of vegetables and most imporatantly contains lots of fibre content.
The vegetables should be divided into three types; hard vegetables which take time to cook like Bananas, Yam and carrots should be added first into the pan, as the bottom layer
soft vegetables like Beans, Avaraikka, Kovaikka, Kothavaraikka etc should be added next into the vessel as the second layer and watery vegetables like Ashgourd and Cucumber should be added in the last, as the topmost layer in the vessel.
Only then it will get cooked properly or else the hard vegetables will be half cooked and the taste will not be good.
Other Aviyal Recipes
Vellarikka Aviyal
Potato Carrot Aviyal
1 Raw Plantains / Bananas 1 piece giant yam (Chena)
1-2 carrots
5-6 French Beans
1 piece of Malabar Cucumber( Vellarikka) about 250 grams
1 drum stick
1 piece ash gourd / white pumpkin ( Kumbalanga) 500 grams
1/2 cup Karamani ( Pacha Payaru)
1/2 cup Kovaikka
1/2 cup Kothavaraikka
3-4 Avaraikka
Salt to taste
1 tsp turmeric powder
1 and 1/2 cup curds
2 bsp coconut oil
1 cup curry leaves ( cut into two) .
Ingredients needed to Grind to a paste ( but not very smooth)
2 cups grated coconuts,
1 tsp cumin seeds
4 - 5 green chillies
How to prepare Aviyal (Kerala Style):
Cut all the vegetables into uniform sizes, thin and 1" long, even drumstick pieces. If the pieces are thin it will get cooked easily and blend with gravy well.
Grind Coconut, green chillies and cumin seeds in to paste .Mix in the beaten curds and keep aside.
Heat a thick bottommed vessel or a pressure cooker with all the cut vegetables, salt to taste, turmeric powder with just enough water for them to get tender. Always remember that the cucumber and ashgourd leave out water while cooking. If you add more water avials consistency will be watery.
When done add the curds, coconuts mixture to the cooked vegetables. Do not add the mixture till the vegetables are cooked fully.Mix well.
When they start to boil, simmer and leave it for a minute or two. Pour the coconut oil over the cooked mixture and add curry leaves. Mix well. Cover and keep it aside for sometime till the flavour settles down nicely.
Points to note while preparing Aviyal:
Serve with hot steaming rice, as a side dish or with Pongal or Adai, other south Indian dishes.
It is a very nutritious, since it has lots of vegetables and most imporatantly contains lots of fibre content.
The vegetables should be divided into three types; hard vegetables which take time to cook like Bananas, Yam and carrots should be added first into the pan, as the bottom layer
soft vegetables like Beans, Avaraikka, Kovaikka, Kothavaraikka etc should be added next into the vessel as the second layer and watery vegetables like Ashgourd and Cucumber should be added in the last, as the topmost layer in the vessel.
Only then it will get cooked properly or else the hard vegetables will be half cooked and the taste will not be good.
Other Aviyal Recipes
Vellarikka Aviyal
Potato Carrot Aviyal
Thursday, May 14
Delicious Sambhar Made Easy
Ingredients needed for Sambar:
1 cup Tuar Dal
1 drum stick ( cut into 1-2" pieces)
1 carrot ( medium sized) cubed
1/2 cup peeled small onions
2 tsps Tamarind paste
2 tomatoes cubed
1 tsp Chilli powder
2 tsps Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Asafoetida
1/2 tsp fenugreek (roasted and powdered)
Salt to taste
Handful curry leaves
2 tbsps oil
1 tsp mustard
2 red chillies
1/2 cup coriander leaves
How to Prepare the Sambar:
Pressure cook Tuar dal upto 2 whistles. When cool, mash it up slightly so that the whole dal is not seen.
Cook drumstick and carrot pieces together with enough water and salt to taste.
Heat oil in a thick bottommed pan, add mustard and broken red chillies.
When the mustard splutters add whole small onions peeled and curry leaves. Fry till they are golden.
Add chilli powder, coriander powder, roasted fengreek powder and asfoetida powder. Mix well and add a little water.
Stir continuously and add tamarind paste mixed in water, cooked vegetables and tomato pieces.
Simmer and let it cook till the raw smell goes and a nice aroma comes from it.
Add the Dal and mix well together with the boiling gravy. Simmer till everything blends well.
Add chopped coriander leaves in to the sambar when it is boiling nicely.
Points to Note :
You can also add sambar powder instead of adding masala powders separately.
1 cup Tuar Dal
1 drum stick ( cut into 1-2" pieces)
1 carrot ( medium sized) cubed
1/2 cup peeled small onions
2 tsps Tamarind paste
2 tomatoes cubed
1 tsp Chilli powder
2 tsps Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Asafoetida
1/2 tsp fenugreek (roasted and powdered)
Salt to taste
Handful curry leaves
2 tbsps oil
1 tsp mustard
2 red chillies
1/2 cup coriander leaves
How to Prepare the Sambar:
Pressure cook Tuar dal upto 2 whistles. When cool, mash it up slightly so that the whole dal is not seen.
Cook drumstick and carrot pieces together with enough water and salt to taste.
Heat oil in a thick bottommed pan, add mustard and broken red chillies.
When the mustard splutters add whole small onions peeled and curry leaves. Fry till they are golden.
Add chilli powder, coriander powder, roasted fengreek powder and asfoetida powder. Mix well and add a little water.
Stir continuously and add tamarind paste mixed in water, cooked vegetables and tomato pieces.
Simmer and let it cook till the raw smell goes and a nice aroma comes from it.
Add the Dal and mix well together with the boiling gravy. Simmer till everything blends well.
Add chopped coriander leaves in to the sambar when it is boiling nicely.
Points to Note :
You can also add sambar powder instead of adding masala powders separately.
Wednesday, April 29
Beans Carrot Thoran
Ingredients needed for Beans Carrot Thoran:
1 cup beans chopped fine
1 cup carrots chopped fine or grated
1 small sized onion chopped
4 green chillies, minced
Salt to taste
1/2 cup grated coconut
2 tbsp coconut oil
1/2 tsp mustard
1/2 tsp Black gram dal / urad dal
How to prepare Beans Carrot Thoran:
Mix together chopped vegetables, grated coconut, chopped onions, green chillies and salt to taste together.
Crush them up with hands nicely to mix them well.
Heat oil, splutter mustard and dal.
Add curry leaves. when they brown add the mixture of vegetables and coconut. Stir well.
Simmer and cover with a lid, till the vegetables are tender .
Notes:
You can serve this as a side dish with steaming rice or even phulkas as a vegetable.
1 cup beans chopped fine
1 cup carrots chopped fine or grated
1 small sized onion chopped
4 green chillies, minced
Salt to taste
1/2 cup grated coconut
2 tbsp coconut oil
1/2 tsp mustard
1/2 tsp Black gram dal / urad dal
How to prepare Beans Carrot Thoran:
Mix together chopped vegetables, grated coconut, chopped onions, green chillies and salt to taste together.
Crush them up with hands nicely to mix them well.
Heat oil, splutter mustard and dal.
Add curry leaves. when they brown add the mixture of vegetables and coconut. Stir well.
Simmer and cover with a lid, till the vegetables are tender .
Notes:
You can serve this as a side dish with steaming rice or even phulkas as a vegetable.
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