Happy New Year everyone! Its better late than never…procrastination seems to be my most favourite word for this year if not with everything at least with respect to blog. I’m not hoping nor promising that it will get better, lets leave it for the days to decide. Anyhow, coming to this post, which has been sitting as draft for nearly two months gets finally a way out. The one question people most commonly ask is “how do you cook rice”…I mean in the beginning I used wonder this is crazy simple why are they are asking me in the first place?
Vegetarian
Vermicelli Upma/Semiya Upma
After the whole cooking episode, I did realise there isn’t any basic or simple recipes in my blog. Over a cup of tea partially dreaming and going through my own pictures, I made up my mind to do some simple basic post, that beginners would find it easy. At least for the ones who follow my bog and for those who have asked for simple recipes, I’m going to come with simple, yet authentic indian food recipes!
Quiescent – Baked Pumpkin Soup
Basics – Sambar Powder and Brinjal, Okra Sambar
Spring time! Aviyal – Mixed Vegetable in Creamy Coconut Sauce
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)
White pumpkin
Beans
Carrot
Yam
Raw Banana
Potato
Brinjal / Eggplant
Drumstick
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
For Tempering
2 tbspn Coconut oil
3/4 tspn Mustered seeds
A pinch Asafoetida
2 spring of Curry leaves
Method
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!