Friday, September 25, 2009

AVIAL and RICE അവിയല്‍ ചോര

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AVIAL and RICE അവിയല്‍ ചോര

Last night, I prepared AVIAL and RICE. For the first time, I did not use any Coconut oil at all.(generally , as a rule, coconut oil is a MUST) Instead, I used Thai cream of Coconut. The whole family was pleasantly surprised that they could not detect lack of coconut oil.
The taste was outadisworld!!

THE WHOLE BOWL OF KERALA GOODY....
AVIAL

AVIAL and RICE

Avial and Rice


INGREDIENTS

Ash Gourd 350 gms.
Beans 50 gms.
Raw Banana 1 No.
elephant Yam) 100 gms.
Knol Khol or
Potato or
Any other vegetable 100 gms.
Drum sticks 2 Nos.
Sour Curd ( medium) 1 cup
Curry leaves 2 to 3 sprigs
Turmeric Powder 1 spoon
Cumin powder 3/4 to 1 tsp
Coconut oil 1 ladle (three tea spoons)
Salt to taste

GROUND MASALA PASTE OF THE FOLLOWING
Coconut 3/4 Grated
Green Chillies 5 to 6 (take medium hot chillies of Long Variety)

METHOD OF PREPARATION

Cut all the vegetables to at least 2" in length and see that the white Gourd pieces are at least 1" cubes to 1.1.5 " size. The Muringakkai (Drum sticks) also must be about one and half inch long. Cook the above vegetables on direct heat with water, turmeric, salt for about 15 minutes or pressure cook till 3/4th cooked. Now add the ground Masala of Coconut and Chillies (fine paste)and cumin powder and cook on a medium flame for further five to eight minutes till the vegetables are fully cooked. Now take the curd and coconut oil in Small bowl of Mixi and churn for Five seconds, add this to cooked vegetables. Heat the Aviyal for further two minutes and serve steaming hot with rice, poor or dosais. But it tastes best with Rice.

Hope you would enjoy this wonderful gift of Kerala.

If you want to avoid Coconut oil, you may use cream of coconut . For the above quantity, half a tin (150 ml) should be sufficient.

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