Onam recipes

Aviyal

| Rekha Vengalil
 
Aviyal / Avial is yet another integral part of the sadhya. A delicious mix of different veggies cooked in a coconut-yogurt sauce. Like most dishes this too have many variations though out Kerala. One of them is the consistency of the gravy.  Some like it with more gravy and while others like it dry/semi – dry. I like the semi-dry version and that’s what I am sharing with you today.  
 
You need –
  • Raw banana – 1
  • Yam – 100 grams
  • Carrot – 1
  • Drumstick – 1
  • Beans – 10
  • Potato – 1 small
  • Yoghurt – ½ cup (Sour)
  • Grated coconut – 1 1/4 cups
  • Cumin seeds – 1/4 teaspoon
  • Fresh green chili – 1
  • Turmeric Powder – a pinch
  • Salt to taste
  • Coconut oil – 1 tablespoon
  • Curry Leaves – 1 sprig 
 
How to –
 
Wash, clean and cut all the veggies into lengthwise (about 2’ inch pieces).
In heavy bottom pan, put the cut veggies along with 1/2 cup water. Cover and cook till just about done. (Do not over cook. Keep the veggies crisp). Uncover and continue to cook for a couple of minutes till the water is almost reduced to 1/4 (or if you want more gravy then don’t let the water evaporate). 
 
In a blender, coarsely blend together grated coconut, chili, and cumin seeds without adding any water. Add this mixture to the veggies along with yogurt, curry leaves and mix gently till well combined.
 
Turn off the heat and drizzle the coconut oil and mix well cover and let it sit for a couple of minutes before you serve.
 
 
 

Puli Inji

| Rekha Vengalil
 
Cooking up and preparing for Onam is fun but missing home terribly and so is the case at home too. Said that, can’t wait to be home soon in a couple of months and really looking forward to that now.  
 
And today’s recipe is a very essential part of the sadhya. Call it a sweet and sour ginger pickle of Kerala where ginger is cooked in a tangy-sweet sauce.  Just recently did I know that inji puli and puli inji are two different recipes (of course a slight difference not huge).  One has little more chili while the other has more Puli.  
 
There are many variation of this in different part of Kerala and here’s how my Mom makes it. You may alter the addition of chili or Jaggery to suit your taste. 
You need –
  • Fresh ginger – finely chopped, 1 cup
  • Tamarind – a lemon size ball, soaked in 3/4 cup of hot water.
  • Jaggery – grated, 2 tablespoons
  • chili powder – 1/2 teaspoon or as per taste
  • Green chili – 2, finely chopped
  • Asafetida – a pinch
  • Mustard seeds – 1/2 teaspoon
  • Curry leaves – 1 sprig
  • Coconut oil – as required
  • Salt to taste
 
How to –
 
Squeeze the soaked tamarind; extract the juice and set aside.
 
Heat oil and fry the ginger till golden brown. remove and set aside. In the same pan add oil if required; once heated add the mustard seeds and allow to splatter. Tip the green chili, curry leaves and fry briefly for a couple of seconds.
 
Add the chili powder, asafetida and saute for 2 minutes over medium heat. Add the fried ginger and mix well.
 
Add the tamarind water, jaggery, salt to taste and mix well and cook till mixture is thick and pulpy.
 
Turn off the heat and let it rest for an hour before you serve. cool completely before you jar it.
 
 

Ishtu / Kerala potato stew

| Rekha Vengalil
 
Kerala’s potato stew is a creamy and mildly spiced, which is pretty easy to make.  It is served with Appam and is also a must during festivals and special occasions.  
 
Appam and Ishtu/stew is yet another favorite at home. This makes to our dinner table at least once in a week.  We like our ishtu a bit thick (not too runny). So please adjust the consistency of the gravy to your choice. 
 
 

You need –

  • Potatoes – 2, large boiled, peeled and roughly mashed
  • Thick coconut milk – 3/4 cup
  • Onion – 1 medium, thinly sliced
  • Green Chilies – 1 or as per taste
  • Ginger – I small piece, finely sliced
  • Salt – to taste
  • Curry Leaves – 1 sprig
  • Coconut Oil – 2 teaspoons
  • Water – 3/4 cup

How to –

In a pan add the water, sliced onion, green chili, curry leaves, ginger and bring to a rolling boil.

Add the potatoes and mix well. Continue to cook for 2 minutes.


Add the coconut milk, salt and bring to a gentle simmer but do not boil.

Drizzle the coconut oil and cover and let it sit for a few minutes before you serve.

 

 

Parippu Payasam

| Rekha Vengalil
This Onam, I made the Parippu Payasam. Adding small pieces of thinly sliced fried coconut is indeed a delight biting into, but unfortunately I couldn’t source that. Freshly squeezed coconut milk would be best but canned coconut milk is still close. This serves 4 and Cooking up this delicious dessert is not hard at all.
Parippu Payasam

You will need –
  • Yellow moong dal/Cherupayar Parippu – 1/4 cup
  • Jaggery/ whole cane sugar  -1/2 cup
  • Thick coconut milk – 1 cups
  • Thin coconut milk – 4 cups
  • Ghee – 2 tablespoon
  • Cashews and Raisins- 10 each

How to –

  • Fry the Dal without oil for few minutes until they turn light brown.
  • Wash and pressure cook adding enough water.
  • Melt the jaggery by adding little water. Once melted jaggery, add it to the cooked dal and stir well.
  • Now add the thin coconut milk and cook.
  • When the milk evaporates and becomes half add the thick coconut milk. Stir well for couple of  minutes and turn off the heat. Do not boil after adding thick coconut milk.
  • Heat a pan and add the ghee..Fry and add the cashews and raisins to the payasam. Fry the coconut pieces also if you are using it and add.

Serve this hot and can stay in the fridge for 2 days.