Originally Posted by
Alan
I have made it only twice- I cut (long pieces) & boil all the veggies- Carrot, Yam (Chena), Raw Banana, Vellarika , drumsticks & Pumpkin(opt) & boil with salt & turmeric powder. Then I grind together curd, coconut , green chillis & small red onions, add this paste to the cook veggies. Garnish with Curry leaves. Is this method correct?
But mostly it turns out like a gravy not semisolid paste
The trick to get semi solid state is to cook veggies in just enough water, as vegetables generate water while getting cooked. Close the vessel while cooking. Should there be excess water, then add thuvar dhal to the coconut paste while grinding.
Alan, cumin is an integral part of the coconut arappu for aviyal.
Variations for arappu in addition to grated coconut & jeeragam (cumin):
1. Tamarind, dried red chillies, garlic, small onions- mostly North Kerala
2. Tamarind, dried red chillies, onions, green mango- Kottayam-Thiruvalla side
3. Tamarind, dried red chillies or Curd, green chillies- Palakkad, Thrissur area. Handful of either thuvaram parippu or broiled rice is added while grinding the arappu.
Kalyaana aviyal usually is very thick, with lots of coarsely ground coconut. It can be either creamy white colour, or orangey red, depending on the type of chilli used and again, the locality.
The addition of onions & garlic is pretty much a no-no while cooking vegetables, as vegetables do not need tenderizing the way meat does.
However, as the saying goes, 'each to his own'
Shoba
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