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.

Ishtu / Kerala potato stew

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.