Avial/Mixed vegetables in coconut gravy

Avial, as we all know is a Kerala speciality dish which we Tamilians also make at home. I got this recipe from my sister. She got it from our aunty who is a great cook. I got these delicious kachaudi-dal and Tomato thokku recipes too from her. I am not sure how authentic this recipe is, but it tasted mouth watering delicous. My sister specifically mentioned that adding curd/yogurt to the avial gives it an unique taste. Since I have stopped using dairy prodcuts in cooking, I did not add it. Looks like, tamarind extract would be a good substitute. I did not add both, still it tasted good. I will try adding tamarind extract the next time.

Ingredients for avial to serve 5 adults
Mixed vegetables: 5 cups(white pumpkin is a must, other than that I added carrot, beans, chayote/chow chow and mochai kottai(don't know its English name). Potato, yellow pumpkin, cluster beans(kothavarangai in tamil), sword beans(avarekkai in tamil) etc are few more vegetables that can be added)I think beetroot and mushy vegetables like okra/ladies finger are not preferred)
Coconut Oil: 2 tsp
Grated coconut: 1/2 cup
Tamarind extract: around 1/4 cup(extract from a tsp of tamarind, I haven't tried this yet)
Dried red chilly: 2 to 3 long
Jeera/Cumin seeds: 1 1/2 tsp
Turmeric Powder: 1/4 tsp
Curry leaves: 10 to 15 leaves
Salt to taste

For seasoning
Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 5 to 10 leaves

Procedure
1. Clean the vegetables and cut them into 1 to 1 1/2 inch long wedges.
2. Add coconut oil, turmeric powder and curry leaves to the vegatables and mix well.
3. Pressure cook the vegetables(without adding water to the vegetables). Allow just 1 whistle and switch off the stove. Otherwise cook like how we do for idli without putting the "weight". Basically the vegetables should be overcooked.
4. Gring coconut, red chily and jeera in a mixer to a smooth paste(add water if needed)
5. Transfer the vegetables in a pan/kadai and place in the stove on medium heat. If adding tamarind extract, add it now and allow it to cook for around 5 to 10 minutes till the raw smell of tamarind goes away.
6. Add the coconut paste and salt to the vegetables and mix well. Let it cook for 5 to 10 minutes.
7. Remove from heat.
8. For the seasoning, in a small pan add 1 tspof coconut oil. Add mustard when the oil is hot.When the mustard splutters, add the curry leaves. Add this to the avial and mix.
9. Serve with hot rice and papad.

Puri masala

I guess potato is an universal favourite liked by almost everybody and I am no exception to it.My mother has been making this aloo masala side dish for puri, since our childhood. We just used to relish it every time she prepared it. Only this recipe came to my mind when I saw EC's event.

So, here is the recipe for the super easy and tasty puri masala.

Ingredients that serves 4 adults

Potato: 500 gm(boiled, peeled and cut into medium sized cubes.)
Onion: 250 gms(chopped)
Water: 1 cup or as required
Turmeric: a pinch
Besan: 1 1/2 tbsp
Salt to taste
Garam masala powder: Less than 1/4th tsp
Coriander leaves for garnishing

For seasoning

Mustard: Less than 1/2 tsp
Channa dal: 1 tbsp
Refined Oil: 3 tbsp
Green chily: 2 long pieces

Procedure

1. In a pan/kadai, add oil. Once it is hot, add mustard. When the mustard splutters, add channa dal and gree chily and stir.
2. Once the channa dal turn slightly brown, add the chopped onion and saute.
3. Keep in medium flame. Allow the onion to cook well in the oil. Stir occasionally.(around 5 minutes)
4. Add water until the onion is immersed and stir well.Let the onion get cooked well.(around 10 minutes.)
5. Add the boiled potatoes and stir well.
6. In a separate bowl, mix besan with water until lumps are removed.
7. Add this to potato onion mixture in the kadai and stir well.
8. Let it be in the stove for around 5 to minutes or until the raw smell of besan goes off.
9. Add garam masala powder and mix well.
10. Garnish with coriander leaves.

This masala can be eaten with puri. This is my entry to EC's WYF: Side dish event.

Mother's south indian style dal

This is another of my mother's speciality. This is not a typical North Indian dal. She uses some south indian ingredients which gives it a unique taste and aroma.

It is one of the must try recipes and its also very easy to make.

Ingredients 

Moong dal: 200 gms(split green gram which will be yellow in color after removing the skin)
Water: around 350 litres(or how much ever is needed to cook the dal in the pressure cooker)
Tomato: 4 medium size, cut into four pieces
Green chily: 2 long cut into two pieces
Grated coconut: 3 tbsp
Cumin seeds: 1/2 tsp
Salt to taste
Turmeric: a pinch

For seasoning

Ghee: 1 tbsp
Mustard: 1/4 tsp
Urad Dal: 1/4 tsp

Procedure

1. Pressure cook dal and tomato.(Add a pich of turmeric too.) Allow 2 whistles.
2. Grind green chily, coconut and cumin in a mixer, to a smooth paste.
3. Remove cooked dal from cooker and pour it in a sauce pan and keep on a stove. 4. Add the ground mixture and stir so that it mixes well with the dal.
5. Keep on medium flame for few minutes. (5 minutes)
6. Remove from stove.

For seasoning

1. In a small pan, add 2 tbsp of ghee.
2. Once it is hot, add mustard. When it splutters add urad dal.
3. Add this to the dal and mix well.

Garnish with coriander leaves.

Mouthwatering dal is ready..