|
KOVALAM, KERALA
|
|
INGREDIENTS
3 small carrots 6-7 green beens 1/2 old cucumber 1 small white aubergine 1 zucchini 1 raw banana (plantain) |
MASALA INGREDIENTS
3 green hot chili peppers 5-6 curry leaves 1/2 fresh grated cococnut 2 tsp. of cumin 4 cloves of garlic 1 tsp. of turmeric powder water |
Aviyal, which literally means cooked in water, is a very typical type of curry with vegetables from Kerala. Its density can vary depending on tastes and preferences. The recipe may also include the use of curd (a type of Indian yoghurt), and, if made with a lot of sauce, it is usually eaten with boiled rice.
The recipe we were shown uses fresh coconut giving the dish a sweet and fruity note.
The recipe we were shown uses fresh coconut giving the dish a sweet and fruity note.
PREPARATION
Cut the veggies into small pieces.
Put all masala ingredients into a mixer, add a bit of water to get an even, creamy paste (i.e. the masala)
Add the masala to the veggies together with a small bundle of fresh coriander, salt to taste and some water to simmer in.
Cook slowly with lid on for at least 20 minutes. When the curry is ready, add a scant tablespoon of coconut oil.
Cut the veggies into small pieces.
Put all masala ingredients into a mixer, add a bit of water to get an even, creamy paste (i.e. the masala)
Add the masala to the veggies together with a small bundle of fresh coriander, salt to taste and some water to simmer in.
Cook slowly with lid on for at least 20 minutes. When the curry is ready, add a scant tablespoon of coconut oil.
