Avial

Avial is a beautiful blend of colorful nutritious veggies cooked to perfection in a coconut and yogurt based gravy and the true beauty of this dish lies in the uniformly cut vegetables.

Ingredients
Raw Plantain (cut in strips): 1/4 cup
Yam (cut in strips): 1/4 cup
Long Beans (cut in strips): 1/4 cup
Carrots (cut in strips): 1/4 cup
Drumsticks (cut long): 1/4 cup
Tindora/Kovaikkai (cut in strips): 1/4 cup
Vellarikka/Dosakai (cut in strips): 1/4 cup
White Melon/Kumbalanga (cut in strips): 1/4 cup
Turmeric powder: a pinch
Water: 1/4 cup

Grated Coconut: 3/4 cup
Yogurt: 1 cup
Green Chilli: 3-4
Cumin seeds/Jeera: 2 teaspoons
Garlic (optional):1 pod
Curry Leaves:handful
Coconut Oil:

Salt to taste

Take all the cut vegetables and boil it in water with some salt and turmeric. Do not let it get overcooked. Some people like it very tender while some like it with a crunch. Turn off the heat and let it cool. Coarsely grind the grated coconut, green chillies, cumin seeds, garlic. Add the yogurt to this mixture to make a paste. Pour it into the boiled vegetables slowly. If you pour it while the vegetables are hot, the curd might split. Mix everything well. Turn on the stove again on very low heat. Add a dash of coconut oil and a handful of curry leaves and it is as perfect as it can be.

Cabbage Thoran

Thoran is a graceful side that brings out the naadan essence with shredded coconut which is also the key ingredient in the the Kerala cuisine. This thoran recipe can be varied with other vegetables like green beans, shredded beetroot or carrot.

Ingredients
Cabbage (finely cut / grated ): 1 cup
Red onions (chopped): 1/4 cup
Green Chilies (slit): 3-4
Garlic (chopped): 1 teaspoons
Ginger (chopped): 1 1/2 teaspoons
Grated Coconut: 1/3 cup
Turmeric powder: 1 teaspoon
Chili Powder: 1/2 teaspoon
Mustard Seeds: 1 teaspoon
Urad dal: 1 teaspoon
Curry Leaves: a handful

Heat some oil in a pan. Splutter the mustard seeds and urad dal. Add curry leaves, green chillies, chopped ginger, chopped garlic, chopped red onions, turmeric powder, chilli powder and saute. Add the grated cabbage and some salt and saute well on medium heat. Cover and let it cook for about 5-10 mins. Once the cabbage is almost cooked, add the grated coconut and mix well. Cabbage thoran is ready to be served.

Erisserri

Ingredients
Yellow Pumpkin (cubed): 1 Cup
Red beans/Vanpayaru: 1/2 Cup
Green Chili (Slit): 2-3
Ginger (chopped): 1 teaspoon
Turmeric: 1/2 teaspoon
Chilli powder :1 teaspoon
Cumin seeds/Jeera: 1 teaspoon
Grated Coconut: 1/4 cup
Water: 1 cup

Seasoning
Dried red chili: 2-3
Curry leaves: handful
Mustard seeds: 2 teaspoon
Coconut oil: 1 tablespoon

Soak the red beans in warm water for about 2 hours. Pressure cook the beans in water with some salt, turmeric and chilli powder. Once the beans are soft, add the chopped pumpkin, green chilies, ginger and cook on medium heat for about 15 mins. Meanwhile coarsely grind the grated coconut and cumin seeds. Add this paste to the cooked beans and pumpkin. Stir well and the adjust your salt and spice levels. Give a final seasoning of spluttered mustard seeds, dried red chillies and curry leaves in coconut oil. Fry the grated coconut until golden and garnish. Make sure the grated coconut doesn't get burned. Delicious Erisserri is ready to be served.

Kootu Curry

Ingredients
Black Channa/Kadala: 1 cup
Yam (cubed): 1/3 cup
Raw Plaintain (cubed): 1/3 cup
Turmeric powder: 1 1/2 teaspoon
Chili Powder: 2 teaspoons
Shallots/Small Onions: 5-6
Garlic (Optional): 1 pod
Grated Coconut: 3/4 cup
Cumin Seeds/Jeera: 1 tablespoon

Seasoning
Dried Red chilies: 2-3
Mustard Seeds: 1 teaspoon
Curry Leaves: handful
Coconut Cuts: 2 tablespoon
Pepper powder: a pinch
Coconut oil

* Cubed yam and plaintain can be washed in some turmeric powder and water or some curd to take off stains.

Soak the black channa in warm water for about 2-3 hours. Pressure cook the black channa in water with turmeric, chilli powder and salt. Once the channa is cooked, add the cubed yam and plaintain and cook on medium heat for about 20 mins. Mix well. Coarsely grind the pearl onions, garlic, grated coconut and cumin seeds. Add this paste into the cooked channa and vegetables. Mix well and cook for some more time. Give a seasoning of spluttered mustard seeds, curry leaves, dried red chillies and a touch of pepper powder in coconut oil. Fry the coconut cuts until golden and garnish.