When Srivalli had announced her Thali Mela ,I was in full josh to send in my entries for it. But as I got to saw the wonderful creations of my fellow bloggers, I some how felt that I could not match with their talent. But this is my humble South Indian Thali that goes to Srivalli's Thali Mela
This time around Tamil New Year s day was not a big affair at home with my maternal uncle being hospitalized. Mom and me had made this simple lunch for the day . It had
- Avarakkai Sambhar
- Mangai Pachadi
I will be giving the recipe for each of the dish in separate posts and link it back to this post. As of today,
I will share the recipe for Avial.
Carrot - 1/2 cup
Beans - 1/2 cup
Brinjal - 1/2 cup
Drumstick - 1 cut into 1 inch pieces
Onion - 1 cup
Broad Beans -1/2 cup
Cluster beans - 1/4 cup
Yam - 1/4 cup
Raw Banana - 1/2
Curd - 1/2
Coconut oil- 1tsp
Mustard seeds and Curry leaves for seasoning
Salt to taste
Scrapped coconut - 1 cup
Green chilies - 4 - 5
Cumin seeds - 1 tsp
Cut all the vegetable into thin long pieces ( I feel this adds beauty to the dish)
Steam or boil , carrot, beans, broad beans, cluster beans separately
Boil drumstick and Brinjal separately
Boil yam and raw banana separately
The reason for boiling or steaming each vegetable separately is, each has its own time to cook
Each vegetable needs to be cooked well but not mashed, hence it is always better to cook them separately
In a blender take the ingredients for gravy and make a fine paste, add very little water
In a heavy bottomed wok or kadai add a little oil.
When the oil is hot, add mustard seeds and allow them to sputter
Add the cut onions to it and saute till done
Add the boiled vegetables to the wok and mix well
Add the coconut paste to this and add salt.
Let this mixture boil well and reduce to form a thick gravy consistency
Check for salt and add the curry leaves to the Avial
Remove from fire and let the Avial cool.
Now add curd and coconut oil when the Avial is cool.
This adds an authentic flavor of Kerala to the dish
Avial is always an integral part of any auspicious function at home and is a specialty dish of both my grandmothers.
Check what my fellow marathoners are cooking today.
This South Indian Thali is being served at Valli's Thali Mela