How many of u tried adding tamarind juice for sourness in aviyal.. In thrissur exp my area we used to add curd .. This is my first trail making aviyal with tamarind juice ..The result was just awesome ..So if u didn’t try this version till now ,just go ahead with this recipe 🙂
Aviyal
Ingredients
Carrot-2 Plantain/pachakaya-1 Chena/yam-1 small piece Beans-6 Ash gourd /elavan-1/4of 1 small Drumstick /muringakkaya-2 Long beans/Payar-4-5 If u have more vegetables u can add ..I made this aviyal with the above vegetables .. Chilli Powder-1/2tsp Green chilli-2 Turmeric powder-1/4tsp Salt- Tamarind water-4tbsp(lemon size tamarind soak in 1/4cup water ) Shallots/small onion-2 Cumin seeds-1/4tsp Curryleaves-2 strings Coconut Oil-4Tbsp Grated Coconut-1
sadya aviyal
Method
Cut vegetables into medium thick long sticks .. Wash them with salt and strain for 10 minutes .. In a heavy bottom pan heat 2 tbsp of coconut oil Add all veg one by one and sauté for 10 minutes in medium flame .. Now add chilli powder ,turmeric powder ,chilli slits ,and salt along with some curry leaves .. Mix well …. Close the pan ,lower the flame and cook until done stirring occasionally .. Then add tamarind juice ..(amount of sourness is purely depending up on ur choice ,so increase or decrease ) Slowly mix well and cook for 5 more minutes ..Now check the taste ,add salt if needed .. in between ,crush both cumin seeds and shallots together and mix with grated coconut and mix well with ur hand.. Or u can just whip for a second in mixi ..We don’t want our coconut to grind ,just mix with cumin-shallot thats all..To that add little salt and mix .. Now add this coconut mix in our cooked vegetables and slowly mix until the coconut and vegetables join together … Now press with aviyal with a spoon to the bottom and close for few minutes in medium flame till u can see the steam coming … Give a taste test ,add salt or tamarind if necessary … Finally add crushed curry leaves and sprinkle coconut oil and mix and close .. Remove from the stove and allow to sit for few minutes before serving .. The amount of coconut oil is giving that authentic smell and taste ..In sadya they add generous amount of coconut oil to get that oily finish .. So its ur choice to add more or less oil …. 🙂 So enjoy this simple humble but very very tasty dry sadya aviyal …. Hope u all will try this version soon .. Waiting for ur comments and feedback ..
Note ::
If u don’t like tamarind juice in ur aviyal then u can add curd when the vegetables are cooked 3/4th ..Add beaten curd, mix well and cover the pan and cook till the vegetables are done …Then add coconut mix ..
Peel the potatoes and cut into medium sized cubes and wash and drain well..
If u r using dry green peas then soak them for 1-2 hours b4 cooking ..
Then cook till 3/4th done ..
If u r using frosted or fresh green peas ,Wash well and drain and wipe the water and keep aside ..
Now heat 3to4 tbsp of coconut oil and add drained potato pieces ..
Mix well and close them with a lid and allow to cook for 5 minutes by stirring occasionally ..(medium heat)
When u see the golden shades in each potato then add green peas (cooked or fresh ) and sauté them along with potato for 5 more minutes
When done remove from the pan and keep aside ..
Now in the same oil add finely sliced onion,crushed ginger-garlic ,green chilli slits ,curry leaves and salt ..
Saute well till the onion become light golden shade ,that time add turmeric powder,two types of chilli powders and coriander powder one by one in low heat and sauté till the raw smell goes ..
If u find oil is not sufficient enough to saute u can add accordingly ..in this recipe coconut oil is having an important role..
When the raw smell goes ,add finely chopped tomato and mix well.. Close the pan for few seconds and cook well until the tomatoes are well cooked and completely joins with the onion and masala .. Check the salt ..
To this add our potato-green peas and mix well and stir for 5 minutes and add 1 cup of hot water .. Close the pan and cook for few minutes ..
By that time heat 1tsp of coconut oil in another pan and add coconut and roast till it become light golden colour and crisp..
Make a very fine paste of this coconut by adding enough water …
When the potato is cooked,add this coconut paste along with garam masala and pepper power ..
Carefully stir and check the taste … Boil for 2 more minuets and switch off the gas ..
Now season the curry with small onion and pour over the curry and close for 5 minutes ..
Then mix well and finally garnish with some more curry leaves …(If u want more gravy can add water )
So the very very simple but yummy masala curry is ready to serve ..
This curry is very famous in thrissur style sadya and many of my readers requested for the recipe from last few years ..It is known as chicken masala in sadya ,(it taste exactly like chicken curry )
i tried many times and now only i could get the taste which i wanted .. i won’t say it tastes exact like sadya curry ,still def did 95 percentage justice to that 🙂
Hope all of u will try this masala curry for this onam and send ur lovely feedback to me ..
നന്നായി മൂത്ത മാങ്ങാ -1
നാളികേരം -കാൽ മുറി
കടുക് -1/4 ടീസ്പൂണ്
പച്ച മുളക് -1
ഉപ്പ് -ആവശ്യത്തിനു
തൈര് -1/2 കപ്പ്
താളിക്കാൻ വേണ്ട സാധനങ്ങൾ
വെളിച്ചെണ്ണ -1 ടേബിൾ സ്പൂണ്
കടുക്-1/4 ടീസ്പൂണ്
കറി വേപ്പില -1 തണ്ട്
വറ്റൽ മുളക് -1
Ingredients
Raw mango -1
Mustard seeds-1/4tsp
Green chilli-1
Curd -1/2cup
Grated coconut-1/4 of 1
Salt – t0 taste
For Seasoning
Coconut Oil-1 tbsp
Mustard seeds-1/4tsp
Dry red chilli-1
Curry leaves -1 string
പാചകം ചെയ്യുന്ന വിധം
മാങ്ങാ തൊലി കളഞ്ഞ ശേഷം ഒരു ഗ്രയ്ട്റെർ ഉപയോഗിച്ച് നന്നായി ചീകി എടുക്കുക …
മിക്സിയിൽ നാളികേരം ,കടുക്,പച്ചമുളക് എന്നിവ തൈര് ചേർത്ത് മയത്തിൽ അരച്ചു എടുക്കുക ..
ഈ അരപ്പ് മാങ്ങ യിൽ ചേർത്ത് ഉപ്പും കൂടി ഇട്ടു നന്നായി ഇളക്കി യോജിപ്പിക്കുക …
വെളിച്ചെണ്ണ ചൂടാക്കി കടുകും വറ്റൽ മുളകും കറി വേപ്പിലയും താളിച്ച് ഈ മാങ്ങ കൂട്ടിൽ ചേർത്ത് യോജിപ്പിച്ച ശേഷം അല്പം സമയം മൂടി വക്കുക …
നന്നായി ചെനച്ച മാങ്ങ കിട്ടിയില്ലേൽ അല്പ്പം പഞസാര ചേർത്താലും മതി …
സ്നേഹപൂർവ്വം വീണ
Method
Peel and using a grater finely grate it ..
To this add salt and mix well..
Finely grind coconut,mustard seeds and green chilli along with curd..
Add this paste to the mango and mix well..
Heat coconut oil and splutter mustard seeds ,red chilli slits and curry leaves
Pour this seasoning to the mango and mix well..Close for few minutes before serving
If the mango is too sour u can add sugar to compensate the taste 🙂
Cut the mango into very small pieces without peeling ..
Add salt in to these pieces ,mix well and keep for 2 days in a tight container ..
Once in a while shake the bottle and keep aside .
On the third day heat oil in a kadai and splutter mustard seeds and curry leaves ..
Lower the flame and then add finely chopped ginger ,garlic and green chilly.
Saute till the raw smell goes ..
Now add chilly powder,turmeric powder,asafoetida powder and fenugreek powder and saute for 2 seconds
Add vinegar and water into the powders and mix well ..Allow to boil .
Turn off the fire , remove and keep aside ..
When cool add those mango pieces that we kept aside .
Mix well and add salt if needed …
Keep this tasty pickle in a tight container ..If the oil seems to less add boiled and cooled oil to the top of the pickle .
This will prevent fungus ..
So keep this pickle for few days in room temperature and then u can keep in the fridge .
NB: The amount of chilly powder differs ,so u can change the amount with ur choice ..If u want to add more chilly power ,u can roast it , add and mix well..
So enjoy ur achar with best combination like Rice d curd 🙂
Curryworld 