Happy, spirited up are the day when vitamin D is activated. Yes much awaited Sun is finally here in my part of the world. Warmth, colourful blossoms and green “the” colour is just wonderful. And all of sudden there was big shift, slipping to few 10’s of degree, rain and grey sky….I was said welcome to Belgium! But flowers are still smiling, dancing along with rain and green is getting intense! The weather and nature are like artist and poems quite unpredictable yet beautiful!
Spring time reminds me about fresh vegetable in India and this recipe is loaded with many vegetables in coconut sauce. This is very popular recipe from south India Kerala – God’s own country, which is usually is made with coconut paste, mum makes them with fresh thick coconut milk, more rich and creamy. When mum visited me in Finland in 2011, she
smuggled brought all veggies and our home grown coconut and we prepared this recipe, yes two years back…I did tell you my hard drive cries most of the time for some fresh air!
Till I enjoy the sun, rain and weekend…..you enjoy the aviyal (Mom’s version, not an authentic version) and glimpse of spring from my part of my world!!
Vegetables (All together you need 300 grams)
Brinjal / Eggplant
100 ml Yoghurt
200 ml Thick Coconut milk (or coconut cream)
1/4 tspn Turmeric powder
1 spring of Curry leaves
4 to 5 Green chillies (ground to paste)
Salt according to taste
2 tbspn Coconut oil
3/4 tspn Mustered seeds
A pinch Asafoetida
2 spring of Curry leaves
Steam all vegetable along with some water, till it is half cooked, along with green chilli paste, turmeric, salt and one spring of curry leaves.
(You can steam all the vegetable in pressure cooker without weight, or pot boil till it is half cooked.)
After vegetable is half cooked, add coconut milk along with water from vegetables and slowly bring it a boil till it thickens, then add yoghurt and give it a boil for just two minutes. (Don’t over boil them, else the yoghurt will curdle)
Next do the tempering. Warm coconut oil, add muster seeds, let it splutter then add Asafoetida and curry leaves let it splutter. Then add to the vegetable mixture
Rich, flavourful aviyal is ready to serve with rice and crispy papad!
1/2 tspn Mustered seeds
1/2 tspn Cumin seeds
2 Spring of curry leaves
1 tbspn Split yellow chickpeas 6 tbspn un-roasted ground nut
6 Green chilies slit
6 Red chilies
1/4 tspn Turmeric powder
Good pinch of Asafoetida powder
salt to taste
Soak tamarind in water for about 20 – 30 minutes. Pulp tamarind to thick juice, if required add more water to extract tamarind juice and set them aside.
Dry roast fenugreek, sesame seeds separately till you get good flavors and grind them together into fine powder then set ground powder aside
In heavy bottom pan, add 100 ml of oil, once oil warms up, tip in mustered seed. Be careful since mustered will start to splutter. Once they stop to splutter add in cumin seeds.
Then add in split chickpeas and un-roasted ground nut. Fry for three minutes till raw flavors vanishes. Next added in curry leaves, green chilies and red chilies ( again green chilies can splutter).
Tip in turmeric powder and pour tamarind pulp. Add salt.
Now let them boil on medium heat till oil comes out, almost to a paste consistency.
Next add ground powder and pinch of asafoetida powder, give it a good mix.
Tamarind mix is now ready.
Slowly add in tamarind mix to warm rice till it reaches desired taste, if required add more salt. After it is mixed let them sit for about three hours for flavors to set in. Goes well with papads or simple potato chips!
To prevent oxidation of fruits squeeze few drops of lemon juice.