Aviyal

Aviyal is another typical kerala dish which has a unique place in a typical Kerala cuisine. It is considered an essential part of the Sadhya.
This is one dish I love with my heart and soul. It sure is an ingenuine way of making kids eat vegetables in a delicious form.

Ingredients:
1 raw banana, peeled and diced
1/2 cup yam peeled and diced
1 brinjal diced
2 carrot
1 tomato
6" piece snake gourd peeled and diced
2 drumsticks peeled and cut in3" pieces
1 medium sized cucumber/white pumkin/ snake gourd diced
5-6 string beans,strung and chopped to 1" pieces
1 large onion peeled and diced
1 cup coconut ground to a paste
2 stalks curry leaves
5 green chillies slit lengthwise
2 tbsp. tamarind pulp or paste as per taste
1/4 tsp. turmeric powder
3/4 tsp. red chilli powder
salt to taste
2 tbsp. oil

Method:
Pour 1 cup water in large deep vessel.
Put to boil, add chilli and turmeric powders.
Add yam, banana, drumsticks, snakegourd, stringbeans, carrot.
Cover and simmer for 5 minutes.
Add cucumber, brinjal, onion, tomato cook till tender but not mushy.
Add slit chillies, coconut paste, tamarind paste and simmer for 2 minutes.
Just before taking off fire, season with oil, mustard and curry leaves.
Serve hot with rice....

Suggestions:
The total sliced vegetables should total approximately five cups. When boiling add very little water if the veggies you add are rich in water (cucumber etc.) Add the sliced green chilies to the boiling vegetables if you don't like it too hot, else blend it with the coconut. Add the veggies that take longer to cook like plantain first, then beans etc. You can use tamarind/ curd /lime juice/raw mango for a little sour taste. You can season with mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it). This dish can be made into a gravy and eaten with rice or be made into a semi-solid side dish.

Theeyal - Urulakizhangu - Ulli

Theeyal is a Kerala special which has the typical kerala ingredient - Coconut...
But then theeyal is the only way I like to take bittergourd. The below is the method to make Urulakizhangu(potato) - ulli(onion) theeyal.

Variations: You can make theeyal in the same way with a variety of vegetables like bittergourd, brinjals, bottlegourd, gherkins, zucchini, potatoes etc. An interesting dish can be made the same way using cauliflower or broccoli too.

Ingredients
1/2 cup baby Onions peeled
3 mediun sized potatoes, peeled and diced into small pieces
1 stalk Curry leaves
2 whole Red Chillies
1/2 tsp. Mustard seeds
2-3 pinches Asafoetida
2 tbsp. Tamarind pulp thick
1/2 tsp. Sugar
Salt to taste
2 tbsp. Coconut Oil

For grinding:
1/2 cup Coconut grated
5 whole Red Chillies
1 tbsp. Coriander seeds
1/4 tsp. Cumin seeds
7-8 Peppercorns
1/4 tsp. Turmeric powder
1 tsp. Oil

Preparation
For grinding:
Heat oil in a small pan. Add coconut and roast till light brown. Add all other ingredients except turmeric. Stir-roast till aroma exudes. Add turmeric. Stir and cool. Powder fine. Keep aside.
To proceed:
Heat oil, add seeds, curry leaves, and whole chillies.
Allow to splutter, add asafoetida, potato and onions.
Saute for 4-6 minutes. Add browned spices and stir-cook.
Add 1 1/2 cups water, tamarind pulp, salt, sugar and bring to boil. Check whether potatoes are cooked properly.
Serve hot with plain hot steamed rice / roti.

Note: If you don't have whole red chillies and coriander seeds, Dont worry. You can use the powdered version. Just that you add the powder towards the end of roasting the coconut for grinding. Dont keep it long on. Please make sure that your diced potatoes are thin. This will reduce the cooking time. Another suggestion is about the amount of tamarind to be added. Decide the quantity based on your taste buds.