.png)
Aviyal
Dehydrated vegetables:
Drumstick, Yam, Carrot, Yard Long Beans, Indian Cucumber, Snake Gourd, Ivy Gourd, Mango, Curry Leaves
Coconut Masala:
Grated coconut, Yogurt, Shallots, Cumin seeds, Green Chillies, Turmeric powder
1. Rehydrate the vegetables in 350 ml ofboiling water for 20 mins .
2. Hydrate the the SK Avyial Voconut mix by moistening it with little cool water. Mix enough water to make it to thick chutney consistency.
1. In a pressure cooker , add in the hydrated vegetables adding 1 tsp turmeric powder, a dash of salt and cook for 4-5 whistles on low flame.
2. Use the water in which the vegetables were hydrating to add water to the pressure cooker.
3. Once the pressure subsides, open the cooker.Now stir in the moistened Avyial masala.
4. For the garnish, pour over some fresh coconut oil & sprinkle some curry leaves.
(DO NOT TEMPER THIS. It is fresh oil poured over the dish)
Authentic and wholesome Malayali Avyial is ready to be devoured.
Parippu
Lentils:
Dehydrated & powdered Parippu (split green gram)
Coconut Masala:
Coconut grated, Cumin seed, Curry leaves, Turmeric Powder
1. Rehydrate the green gram powder by soaking in hotwater for 5 mins. Then run this in a mixer with the warm water to make into a green gram loose paste without any lumps.
2. Moisten the grated coconut in cold water for 5 mins. Mix enough water to make it to loose chutney consistency for the gravy .
1. Heat 1 teaspoon coconut oil in a pan.
2. Add some mustard seeds, 2-3 whole red chillies & curry leaves
3. When the mustard seeds starts to crackle add the green gram paste, a dash of turmeric, salt to taste and bring to a boil .
4. Next, Lower the flame and stir in the coconut masala and cook further for 2 - 3 mins. Do remember, once you add the coconut , you should only cook for a maximum of 2-3 minutes for any dish.
Parippu to warm your heart is ready. Savour your homeland flavours.
Ulli Theeyal
Dehydrated vegetable:
Shallots/Madras onion
Coconut Gravy:
Grated & roasted Coconut, Coriander, Whole Red Chilly, Turmeric powder, Curry leaves, Salt
1. Rehydrate the shallots with 60ml of luke warm water for 10 mins.
2. Grind the theeyal coconut masala with cold water to make it into a fine paste.
3. Soak the tamarind in warm water and squeeze out some tamarind juice & add it to the Ulli Theeyal masala paste.
1. In a pan, heat 1 tblspn coconut oil. Add 1 tablespoon mustard, 5-6 curry leaves & 2 whole Red chilly.
2. When the mustard seeds fully crackles, lower the heat add in the rehydrated shallots and cook till its lightly fried.
3. Now add in the theeyal paste and stir gently & cook for 2-3 mins.
Authentic Ulli Theeyal is ready to be savoured.