Kerala style - Brahmakumaris · Kerala style Avial is a traditional recipe of Kerala made from...
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Kera Avial is a traditional recipe of Kerala made dry, delicious side dish topped with coconu Indian mythology says AVIAL was prepared by there were unexpected guests for King Virata, so that a single dish can’t be prepared. So Bhe new dish, which came to know as avial!! INGREDIENTS… . 1. Drumsticks, carro elephant yam, ash gourd, raw planta pumpkin, and ect.You can also add v seasonal. But these are the veggies n may be varied as per the availability coconut gratings for 4cups of veg pie 5. Pinch of turmeric, salt to taste.6. 3 of sour curd. METHOD….. Wash the vegetables an kadai add 1tsp coconut oil, when hea leaves. Add vegetables and cook in a to make them soft. When half done evenly. ala style e from mixed vegetables, coconut and curd. It is a ut oil to give authentic Kerala flavor!!! y Bheema, one of the Pandavas during their exile. Whe and there were few vegetables left in the store room eema used whatever available vegetables to make a ot, cucumber (oblong one, used in sambar) ain, snake gourd, arvi, snake beans, tendli, vegetables which are available, and normally used. Quantity of the vegetables y and the total quantity required.2.1cup of eces. 3. 1 tsp jeera. 4. Green chilli 2-3 nos. 3 tsp coconut oil. 7. Curry leaves.8.1/2 cup nd cut into 2inch long, thin pieces. Take a at, add 2 greenchillies and some curry a medium heat adding just sufficient water add salt so that the vegetables get cooked en ), , . r d
Transcript of Kerala style - Brahmakumaris · Kerala style Avial is a traditional recipe of Kerala made from...
Kerala style
Avial is a traditional recipe of Kerala made from mixed vegetables, coconut and curd. It is adry, delicious side dish topped with coconut oil to give authentic Kerala flavor!!!
Indian mythology says AVIAL was prepared by Bheema, one of the Pandavas during their exile. Whenthere were unexpected guests for King Virata, and there were few vegetables left in the store roomso that a single dish can’t be prepared. So Bheema used whatever available vegetables to make anew dish, which came to know as avial!!
INGREDIENTS… . 1. Drumsticks, carrot, cucumber (oblong one, used in sambar),elephant yam, ash gourd, raw plantain, snake gourd, arvi, snake beans, tendli,pumpkin, and ect.You can also add vegetables which are available, andseasonal. But these are the veggies normally used. Quantity of the vegetablesmay be varied as per the availability and the total quantity required.2.1cup ofcoconut gratings for 4cups of veg pieces. 3. 1 tsp jeera. 4. Green chilli 2-3 nos.5. Pinch of turmeric, salt to taste.6. 3 tsp coconut oil. 7. Curry leaves.8.1/2 cupof sour curd.
METHOD….. Wash the vegetables and cut into 2inch long, thin pieces. Take akadai add 1tsp coconut oil, when heat, add 2 greenchillies and some curryleaves. Add vegetables and cook in a medium heat adding just sufficient waterto make them soft. When half done add salt so that the vegetables get cookedevenly.
Kerala style
Avial is a traditional recipe of Kerala made from mixed vegetables, coconut and curd. It is adry, delicious side dish topped with coconut oil to give authentic Kerala flavor!!!
Indian mythology says AVIAL was prepared by Bheema, one of the Pandavas during their exile. Whenthere were unexpected guests for King Virata, and there were few vegetables left in the store roomso that a single dish can’t be prepared. So Bheema used whatever available vegetables to make anew dish, which came to know as avial!!
INGREDIENTS… . 1. Drumsticks, carrot, cucumber (oblong one, used in sambar),elephant yam, ash gourd, raw plantain, snake gourd, arvi, snake beans, tendli,pumpkin, and ect.You can also add vegetables which are available, andseasonal. But these are the veggies normally used. Quantity of the vegetablesmay be varied as per the availability and the total quantity required.2.1cup ofcoconut gratings for 4cups of veg pieces. 3. 1 tsp jeera. 4. Green chilli 2-3 nos.5. Pinch of turmeric, salt to taste.6. 3 tsp coconut oil. 7. Curry leaves.8.1/2 cupof sour curd.
METHOD….. Wash the vegetables and cut into 2inch long, thin pieces. Take akadai add 1tsp coconut oil, when heat, add 2 greenchillies and some curryleaves. Add vegetables and cook in a medium heat adding just sufficient waterto make them soft. When half done add salt so that the vegetables get cookedevenly.
Kerala style
Avial is a traditional recipe of Kerala made from mixed vegetables, coconut and curd. It is adry, delicious side dish topped with coconut oil to give authentic Kerala flavor!!!
Indian mythology says AVIAL was prepared by Bheema, one of the Pandavas during their exile. Whenthere were unexpected guests for King Virata, and there were few vegetables left in the store roomso that a single dish can’t be prepared. So Bheema used whatever available vegetables to make anew dish, which came to know as avial!!
INGREDIENTS… . 1. Drumsticks, carrot, cucumber (oblong one, used in sambar),elephant yam, ash gourd, raw plantain, snake gourd, arvi, snake beans, tendli,pumpkin, and ect.You can also add vegetables which are available, andseasonal. But these are the veggies normally used. Quantity of the vegetablesmay be varied as per the availability and the total quantity required.2.1cup ofcoconut gratings for 4cups of veg pieces. 3. 1 tsp jeera. 4. Green chilli 2-3 nos.5. Pinch of turmeric, salt to taste.6. 3 tsp coconut oil. 7. Curry leaves.8.1/2 cupof sour curd.
METHOD….. Wash the vegetables and cut into 2inch long, thin pieces. Take akadai add 1tsp coconut oil, when heat, add 2 greenchillies and some curryleaves. Add vegetables and cook in a medium heat adding just sufficient waterto make them soft. When half done add salt so that the vegetables get cookedevenly.
Grind coconut, 1 green chilli, 1 tsp jeera and pinch of turmeric with little waterto coarse paste. In the same Jar, whisk ½ cup of curd and add this paste tocooked vegetables and mix well. Stir and simmer the avial for4 to 5 minutes.
Remove the avial from the fire, pour 2tsp coconut oil and some curry leaves onthe top and cover with banana leaves to get nice traditional aroma to the avial.Serve hot with rice or roti.
OM SHANTI
Grind coconut, 1 green chilli, 1 tsp jeera and pinch of turmeric with little waterto coarse paste. In the same Jar, whisk ½ cup of curd and add this paste tocooked vegetables and mix well. Stir and simmer the avial for4 to 5 minutes.
Remove the avial from the fire, pour 2tsp coconut oil and some curry leaves onthe top and cover with banana leaves to get nice traditional aroma to the avial.Serve hot with rice or roti.
OM SHANTI
Grind coconut, 1 green chilli, 1 tsp jeera and pinch of turmeric with little waterto coarse paste. In the same Jar, whisk ½ cup of curd and add this paste tocooked vegetables and mix well. Stir and simmer the avial for4 to 5 minutes.
Remove the avial from the fire, pour 2tsp coconut oil and some curry leaves onthe top and cover with banana leaves to get nice traditional aroma to the avial.Serve hot with rice or roti.
OM SHANTI
