22 July, 2020
Kerala ( India) – Gods own country
Posted in : Veg/Non Veg on by : Simmi Iyer
The food of Kerala is one that needs no introduction: It’s simple, zesty, flavorful and offers an intelligent combination of potent spices Unlike the cuisine of its neighboring states, the food of Kerala prides itself on being predominantly non-vegetarian. You’ve got chicken, mutton, pork, beef and a thrilling range of seafood – mussels, crab, tiger prawns, king prawns, tiny prawns, oysters, sardines, mackerel, tuna and gorgeous red lobsters.
Mallu ( Malayalis) food isn’t just about the recipes; it reflects a meeting of cultures. Kerala Hindus have a largely vegetarian menu and use coconuts that grow along the coast.
I will be sharing few Kerala recipes in the coming posts
Ingredients Of Avial (Mixed Vegetable Curry)
- 2 tsp coconut oil
- 2-3 slit green chillies
- Curry leaves to taste
- Few cumin seeds
- Vegetables- drumsticks, carrots, french beans, potatoes
- Salt to taste
- Coconut for paste
- 2 tsp hung curd
How to Make Avial (Mixed Vegetable Curry)
- For the paste
- Grind the grated coconut into a paste. Add few cumin seeds, curry leaves and green chillies.
- For the avial:
- Boil the vegetables and keep them aside.Heat coconut oil in pan. Add green chillies, curry leaves, boiled vegetables, salt and coconut paste.
- Let the preparation cook for 2-3 minutes on low flame till the vegetables and the coconut paste blend well. Put the preparation in a bowl, add curd and mix it well.
- Avial is ready. Garnish with curry leaves and enjoy the authentic South Indian dish.