Tag Archives: step by step

Aviyal

 3

I love coconut based dishes, and of all the coconut based dishes I do, Aviyal is my favorite. I still remember those childhood days when I question my Amma what is Aviyal. I knew koottu, sambar, curry (dry side dish), kuzhambu etc., as these are the basic ones we frequently eat at home. My Amma somehow convinces me telling its koottu. I now disagree, as I have noticed three factors in most of the koottu – turmeric powder, cumin seeds and dal). Aviyal cooked at home doesn’t have that and so is the argument 🙂 My son is yet to start arguing with me as he is just 16 months, but knowing my history I know I have a challenge 🙂 Coming back to Aviyal, I cooked Aviyal on kaanum pongal with puliyodarai, Sakkarai pongal, coconut rice and semiya bagala bath and was it my draft for almost 2 months. Saturday is nombu for us, and I was thinking what was the recent festival. Remembered pongal and also remembered about the Aviyal in draft. Here it is 🙂

Ingredients:

Mixed Vegetables –  3 cups, peeled and chooped into bite size pieces (I used potato, white pumpkin, carrot, beans, ashgourd, drumstick, raw banana)

Thick Curd – 1/3cup

Salt – to taste

To grind

Coconut – 1/2 cup

Green Chilli – 1 (Adjust according your taste)

To Temper:

Coconut Oil – 2 tsp

Curry leaves – few

11

Method:

  • Boil water in a vessel and when the water boils, add carrot, beans, potato, drumstick, white pumpkin with little salt; cover and cook. Once the veggies are half cooked add raw banana; cook till veggies are fork tender. In a colander drain the veggies and keep the water

AViyal

  • Blend the coconut and green chilli into coarse paste with little water
  • In the same pan add the cooked vegetables along with the coconut paste. Sprinkle the veggie cooked water according the consistency you desire (generally Aviyal is thick so I add very little water) and cook for 3 – 5 min
  • Add salt and curd to the aviyal cook for a minute and switch off

AViyal1

  • In a separate pan add oil, once the oil becomes hot, add add curry leaves allow it splutter. Add to the aviyal.  Serve it as a side dish for variety rice or with plain steamed rice

1

Checkout other coconut based recipes,

Thengai Sadam (Coconut Rice) with coconut milk

Patishapta from Aruna Panangipally – Aharam

Udipi Sambar

Kadala Curry

Sweet Kozhukattai

Paal Kozhukattai

Ammani Kozhukattai

Thengai Podi

Thengai Aracha Kuzhambu

Pavakkai Pitalai

Thiruvathrai kalI

Vengaya Thogayal

Thaala kuzhambu

Aval pidi Kozhukattai

Arisi Thengai payasam

Frozen pattani Sundal

Vegetable Stew

My Notes:

  • I sprinkle water and prepare aviyal in the thick consistency as I got use to that texture, adjust water according to the consistency you desire
  • Adding coconut oil enhances the flavor. If you use any other oil and cook curry leaves, finally add a drop of coconut oil for taste

Paruppu Urundai Kuzhambu

IMG_0010

Post after a longtime! Felt good while drafting this:-) Thank you all for stopping by, and noticing my absence and asking me. I feel blessed to have such sweet people around me:-)

Paruppu Urundai Kuzhambu is a traditional dish prepared with lentils.  Whenever we get bored of sambar, vatha kuzhambu, moor kuzhambu, milagu kuzhambu etc., my mom prepares this. Takes little extra time when compared to other Kuzhambu, but after tasting the dish we won’t mind spending the extra time. Yet another recipe from my Amma’s cookbook.

Paruppu Urundai Kuzhambu

Preparation Time : 10 minutes | Soaking time – 2 hours | Cooking Time : 30 mins | Serves : 4

Ingredients:

For lentil Balls:

Toor dal – 1/2 cup

Channa dal  – 1/4 cup

Fennel Seeds – 1/4 tsp

Red Chilli – 2 (Adjust according to your taste)

Ginger – 1/4 tsp

Kuzhambu (Gravy):

Onion – 1

Garlic – 3 pods, finely chopped

Tomato – 1

Tamarind – 1 lemon sized ball

Coconut grated (optional) – 3 tbsp

Sambar powder/ chilli powder – 1 tsp ( I used Sambar powder)

Salt – to taste

To temper:

Sesame Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

IMG_0019

Method:

  • Soak the dal and red chilli for 2 hours and strain the water. Add ginger and fennel seeds to the dal, and grind them into coarse mixture without adding water. Add onion and required salt to the mixture and combine well. Make marble sized balls out of it and keep aside.

IMG_9993IMG_9995IMG_9997

  • Soak tamarind in 1 cup of luke warm water and keep aside for 5 – 10 minutes, and extract the juice
  • Add oil to the pan. When oil is hot add ‘to temper’ ingredients and let them splutter. Add garlic and onion and sauté till the onion is translucent. Add tomato and cook till becomes mushy

IMG_9998

  • Add sambar powder and give a quick stir. Add the tamrind juice, 2 cup of water, salt  and cook till the raw smell goes off

IMG_0001

  • From the side, gently add the lentil balls one by one and cover with lid. Lentil balls initially sink, and float after cooking

IMG_0003

IMG_0004

  • Avoid sauting till the lentil balls are cooked, to prevent them from breaking. Add grated coconut and mix well. Cook for 3-4 minutes and switch off

IMG_0020

My Notes:

  • While lentil balls are cooking avoid sauting, as the  balls may get mushy
  • Can grind and add coconut
  • Instead of cooking lentil balls directly in gravy, can also steam them and add it to the gravy
  • Gravy thickens overtime, so switch off before it comes to gravy consistency
  • Can also saute and grind (onion and tomatoes) instead of adding directly
  • Can also grind lentil into fine paste

Beans Paruppu Usili

IMG_8416

Paruppu Usili is one of the traditional dishes prepared in our home. Though its a side dish, I like to mix it with rice. In our custom, without paruppu usili, a wedding meal is incomplete. Usili goes well with any rice accompaniment, but my personal choice is Usili with Venngaya Vetha kuzhambu, Milagu Kuzhambu, Enna kathirika Kuzhambu and Moor kuzhambu. Two types of lentils are typically used for preparing this.

Beans Paruppu Usili:

Preparation Time : 10 mins | Soaking time : 1 hour | Cooking Time : 25 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Beans – 2 cups, chopped

Salt – as needed

Toor Dal – 1/4 cup

Chana Dal – 1/4 cup

Dried Red Chillies – 2 (Adjust according to your spice level)

Hing – a generous pinch

To temper:

Coconut Oil – 2 tsp

Mustard seeds – 1/4 tsp

Urad Dal – 1/2 tsp

Chana Dal -1/2 tsp

Curry leaves – a spring

Turmeric powder – a generous pinch

IMG_8414

Method:

  • Soak toor dal and chana dal for atleast 1 hour (I soaked them in warm water)
  • Wash and boil the the Beans and keep aside
  • Drain water from the soaked dal and grind them along with red chillies, 1 tbsp of water, salt (for Dal) and hing, to a coarse mixture.
  • Boil water in idli pan, grease the Idli plate and spread the coarse mixture on the  plate and steam it for 6-7 minutes (like steaming idlies) and switch off

brinjal annd beans2

  • Take the steamed dal and keep in a plate, and once they come to room temperature, crumble them with your hands (Can also pulse once in mixie) and set aside.
  • Add oil to the pan, and once the oil is hot, add the items listed under ‘to temper’ and let them splutter. Add the crumbled Dal and saute till they are golden brown

brinjal annd beans4

  • Add the cooked  beans and mix well. Add required salt (For beans). Cook for  2-3 mins until the dal crumble combines well with the Beans

brinjal annd beans5

IMG_8415

My Notes:

  • Traditionally paruppu usili is done with cluster beans, but i have used green beans.
  • Usili can also be prepared with bell pepper (Capsium), broccoli, vazhaipoo, cabbage etc