Kerala cooking

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Aviyal (Avial) Ingredients vegetables 2 cups (cubed and boiled) [beans, carrots, potatoes, drumsticks, raw bananas] cumin seeds 2 tsp coconut 3 tbsp (shredded) green chillies 4-5 buttermilk 3/4 packet turmeric 1/4 tsp coconut oil 3 tsp (seasoning) coriander leaves 1 tbsp (chopped finely) Salt as per taste Method: Roast in a little oil cumin seeds, coconut, green chillies (separatly) and blend to a smooth paste. Add the salt, turmeric and the coconut paste to the buttermilk. Add the boiled vegetables. Heat on a vey low flame till the buttermilk mixture reaches a thick texture. Keep stirring continously. Now add the chopped coriander leaves. Season with mustard, curry leaves, hing , cumin and red chillies in hot coconut oil. Serve hot with steamed rice.

Theeyal Ingredients shallots or pearl onions 1 cup large onions 2 grated coconut 1 cup coriander seeds 1 tsp garlic cloves 2 methi seeds 1 tsp tamarind extract 1 tbsp chili powder 1 tbsp turmeric powder 1 tsp oil 2 tsp curry leaves few Salt as per taste Method: Peel and chop the large onions finely. Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions. Saute well and when browned, add the curry leaves, coriander seeds and methi seeds. Stir for a few more minutes and remove and keep aside. On a low heat, dry roast the coconut till light brown. When cool, blend the coconut with the onion mixture adding a half cup of water. Heat the remaining oil in a saucepan and add the mustard seeds. When they pop, add the curry leaves and remaining onions and shallots and stir till browned. Add the tamarind extract and 1/2 cup water and salt. When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes. Serve hot with steamed rice.

Thoran Ingredients Cabbage 1 (small and chopped) Carrot 3 Nos (Peeled and grated) Large Onion 2 Nos (Chopped) Grated Coconut 2 cups Chilli Powder 1/2 tsp Turmeric Powder 1/4 tsp Jeera Powder 1/8 tsp Curry leaves few Long grain rice 2 tsp Oil 5 tsp Lemon Juice 1 tsp Salt as per taste Method: Heat the oil in a frying pan. Add the rice. When it turns to light brown, add the chopped onion and saute for 3 minutes. Add the grated carrot, Stir for 2 minutes and then add the cabbage, chilli, turmeric, jeera and salt. Add the grated coconut and place a a lid over it and cook for 2 minute. Remove the lid and add the lemon juice. Stir it occasionally and let it become dry. Add the curry leaves on top. Serve hot with steamed rice. Injipuli Ingredients Ginger 1/2 kg Oil 5 tbsp Small onions 1/4 kg Tamarind 3 lemon sized (soaked in water) Jaggery As reqd (mixed with water) Green chillies 4 nos Coriander powder 3 tbsp Chilly powder 1 to 2 tbsp Turmeric powder 1/2 tsp Coconut 1/2 shell (cut into small pieces) Curry leaves a few Mustard seeds 1 tsp Salt to taste Method: Heat oil in a pan Fry the chopped ginger with a little salt, till it turns golden brown Remove it from the oil and keep it aside once done Heat up the remaining oil in the pan Splutter mustard seeds Add coconut pieces and fry them Once it turns a little brown, add curry leaves and fry it Add the chopped onions and green chillies and fry, till it turns brown Add turmeric powder, coriander powder and chilly powder, till the raw smell is gone Add the fried ginger and tamarind water Lower the flame and allow it to boil Add the jaggery juice and keep it for 5 mins If you want you can see this Site also http://www.newkerala.com/recipes/ Enjoy Cooking