Traditional Kerala food recipes

1.Aviyal

 Aviyal is a very famous Kerala Dish made using vegetables and fresh coconut paste.

The vegetables mostly added to Aviyal are the following :-

• Potato
• Raw Plantain (Vazhakka)
• Yam (Chenna)
• Carrot
• Drum Sticks (Muringakka)
• Beans
• Ivy Gourd (Kovakka)
• Raw Mango
• Brinjal (Vazhuthananga)
• Ash Gourd (Kumbalanga)
• Runner Beans (Achinga Payaru)
• Pumpkin (Mathanga)
  Ingredients:
  
  
• Mixed Vegetables cut into 1 or 2 inch long sized pieces – Around 4-5 Cups
  (I’ve used 1 potato, 1 Mango, 2 carrots, 2 drumsticks, 1/2 plantain, 6 beans and a few pieces of brinjal)
• Turmeric powder – 1/4 tsp
• Curd – 2 tbsp (optional)
• Curry Leaves – A sprig
• Coconut Oil – 1 tbsp
• Water – As needed
• Salt – to taste
  For Grinding
  
  
• Coconut – 1 cup
• Cumin (Jeera) – 1/4 tsp
• Green Chillies – 4
• Shallots or Pearl Onions (diced) – 2
• Garlic Cloves – 3
• Curry Leaves – A few
• Turmeric Powder – 1/4 tsp
• 
  Preparation Method
  
  
• Cover and cook the vegetables in very little water along with salt and 1/4 tsp turmeric powder until half done. Add the vegetables according to their cooking time and be careful not to fully cook the vegetables.
• Open the lid and allow any excess water to evaporate from the veggies.
• Meanwhile, grind coconut and other ingredients with little water to form a coarse paste.
• Add the coconut paste to the cooked vegetables and mix gently. Add more salt if needed. Continue to simmer for another 5-7 minutes until thick.
• If you like you aviyal to have a slight sour taste, remove from stove top and add 2 tbsp curd. Mix gently.

Finally add fresh coconut oil and another sprig of curry leaves for garnishing

 2.Kappa Biriyani Tapioca Biriyani

Ingredients:

For the meat curry 1. Beef     -    500 gm washed and cubed 2. Ginger    -  1tsp    Garlic    -  1tsp    Curry leaves  -  1 sprig    Turmeric powder  -  1/2 tsp     chilly powder   -  1.5 tsp     coriyander  powder  - 1/2 tsp     salt   To taste     water  - 1/4 - 1/2 cup Marinate the meat pieces with ingredients 2 for at least 1 hour To prepare Kappa 4.  kappa  -  3/4 kg  ( small cubes )      Turmeric  owder  -   1/2 tsp      Salt  To  taste      Grated coconut   -  1/2 cup  (optional ) To prepare Biriyani 5.   Small onion  15-20 6.  Green chillies   3-4 slit 7.  Turmeric  powder  -  1/2tsp      Chilli  powder  -  1/2 tsp      Pepper  powder  -  3/4 tsp     Garam  masala     -  1.5  - 2 tsp 8. Curry leaves   -  2  springs 9. Salt To taste 10. Coconut oil  - 1 tsp For  Seasoning   Coconut oil  -  1tsp   mustards  -  1/4 tsp   Dry chillies  - 2   Small  onion  -  2-3   Curry leaves -  A  few

Preparation Method:

1. Pressure cook the marinated beef pieces adding 1/4- 1/2 cup water for 3 whistles or until done. set aside. 2. Cook the tapioca pieces in enough water to cover them, adding salt and turmeric powder. When they are done, Drain the water completely and set aside. 3. Heat coconut oil in a pan and add the thinly sliced onions. When they start turning brown, bring down the heat to low and add turmeric powder, chilli powder, pepper powder, garam masala powder. Saute for 8-10 seconds and add the prepared meat curry. Boil for a few minutes and add the mashed tapioca and a few curry leaves. Mix well. 4.Heat 1tsp coconut oil in a pan.Splutter mustards and fry dry chillies. Add a few curry leaves and sliced onion and saute until it turn brown. Pour this over the prepared tapioca biriyani. Serve hot. 3. Kootukari Ingredients: 50 gm gram dal (chana dal) soaked overnight 3 cups vegetables diced small (raw banana, white pumpkin, beans, yellow pumpkin, snake gourd etc ) 6 red chilies 2 tsp coriander powder 2 tsp black gram dal (urad dal) 2 tsp chana dal (gram dal) 1 tsp turmeric powder (haldi) 3 tsp sesame seeds (Til) 1 tsp raw rice 6 tbsp grated coconut 1 piece jaggery (lemon-sized) 3 tbsp oil Tamarind the size of a gooseberry ½ tsp Mustard Curry leaves, salt Asafetida  Preparation Method: Fry coriander, urad dal, turmeric, asafetida, chana dal, rice, coconut, red chilies in a little oil. Clean sesame seeds and add. Grind into a rough paste. Mix the vegetables with jaggery and salt. Cook with required amount of water. Boil the soaked chana dal. Mix the vegetables and cooked dal and place it over the fire. Add the ground rough paste allow it to boil. Heat 2 tsp coconut oil and add mustard and curry leaves. When the seeds splutter, pour it over the curry.