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Thread: Watch and try authentic Kerala Recipe's-

  1. #11
    Member Junior Hubber riceandbeans's Avatar
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    Beautiful. Loved the site and the recipes.

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  3. #12
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    Good snaps.

    vizmaya.
    Visit www.vizmaya.com for viewing a huge collection of recipes.

  4. #13
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    Can someone give me the recipe for 'Sadhya Avial'- no not the usual one made at home but the ones served for marriages etc.

    None of my Mallu aunts(friends' moms) seemed to know that ne.
    Thanks in advance!

  5. #14
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    HELP!!!!!!!!!!!!!!!!!

  6. #15
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    Quote Originally Posted by Alan
    HELP!!!!!!!!!!!!!!!!!
    Alan,

    How would you normally make aviyal?

    I ask coz there are many variations of making aviyal depending on which part of Kerala one comes from, and from which community.

    Shoba

  7. #16
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    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

  8. #17
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    Quote 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

  9. #18
    Member Junior Hubber riceandbeans's Avatar
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    If I may add to the great tips given by Shoba, I would say cook the veggies very well and add little water at a time if needed until the veggies get to the right consistency without too much gravy left. Do this before adding the coconut paste with the curd because if you keep cooking for too long after adding the paste, the curd will break down and the whole thing will be watery. Hopes this helps.

  10. #19
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    Quote Originally Posted by Shoba
    Quote 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
    Thanks a ton, Shoba! I'll def be trying these out sometime soon.

  11. #20
    Junior Member Admin HubberNewbie HubberTeam HubberModerator HubberPro Hubber
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    One more tip is to use Green chilles instead of the red chilles. This will give it a good colour and less spice.

    If you are using Red chilles, de-seed them.
    www.ashach.com
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