Nostalgic Aviyal

Well, it is true that we all love our mothers & they are the most special ones in all our lives. One of the reasons from the ever-long list is their strong intuition. 

A few days back I was missing my mom, so I decided to call her up & hey she already knew that I was missing her. We chatted for long that day! 

I had also mentioned how much I missed the food she prepares so lovingly!

So, before we ended the call she asked me to prepare some good lunch for myself  -  Aviyal , ghee rice with some papad. :)

After the call, I checked my refrigerator & found raw papaya, some carrots, coconut & green chillies. 

When we talk about Aviyal we are reminded of many veggies which are put together to prepare this dish however, doesn't matter if you have just one or few veggies to cook. I call this a south - Indian mixed vegetable!

Onions & Garlic are avoided in this dish at my home. However, I've heard many use some onion paste in this.

So let's see what I did.

You will need:

• Raw Papaya - cut like fingers, about 2 inch long
• Carrots - also cut lengthwise like fingers
• Coconut - 1/2 cup dessicated
• Green chillies - as per tolerance, I took 2
• Ginger - half an inch bit
• Cumin seeds - 2 tsp
• Raw rice - 10 grains
• Curd - 1 cup beaten
• Curry leave - few (4 to 5)
• Salt - as per taste

Method:

Take a deep pan & put the papaya & carrots to boil. Add only sufficient water to cook if you want the Aviyal dry or with less gravy. You are free to add more water if you want you Aviyal runny.

Now, grind together the coconut, cumin seeds, green chillies, ginger & raw rice (to thicken Aviyal's consistency). When the vegetables are cooked add the beaten curd, the ground paste & curry leave. Add salt. Cover & cook for another minute or two. Aviyal is ready!

Note:

• You may add beans, drumsticks, broad beans, snake gourd, raw bananas, potatoes, yam & anything you wish. The more the veggies the tastier & nutritious it becomes
• Serve with steamed rice, hot phulkas (Indian flat bread) or even dosa. I like it with Dosas 
• This is always a  part of the feasts served in South India especially Kerala

Paruppu Podi/ Yellow Lentil Chutney Powder

Paruppu Podi / Yellow Lentil Chutney Powder

This recipe comes from the Southern part of India. Yellow Lentil is also known as split pigeon peas.

It can be made within 5 minutes & is very easy. It is quite a saviour when you are starving.

We will need:

• Arhar/Toor dal (Yellow Lentil) - 1small cup
• Whole Dried Red chillies - As per tolerance, I took 3
• Asafoetida - a pinch
• Dessicated Coconut - 1 cup
• Salt - As per taste
• Oil - 1/2 teaspoon

Method:

Take a pan & pour 1/2 teaspoon oil just to grease the pan. Roast the dal & red chillies. When it is golden put off the flame & take it off the stove to stop cooking as we dont want it to get brown. Now, put this in a mixer jar & add the asafoetida & coconut to it & grind it. Grind it coarsely. Your Podi/Chutney Powder is ready. It will taste best for 1 full week if kept in the refrigerator.

Note:

• The same process is to be followed to make Paruppu Thogayal/Yellow Lentil Chutney. You just need to add some water. However the shelf life decreases to 2-3 days.
• You can try adding a few cloves of garlic for a different flavor. I dont use it in this preparation though.
• It is best eaten with hot steaming rice with a dollop of ghee mixed with this thogayal or podi. 
• You will be appreciated by all if you serve it with rasam rice & papad. So, try this & share your experience with me.