Kerala Mixed Vegetable Curry with Coconut and Yogurt

My love-not a lot love-hate relationships with sure meals has modified through the years. Issues I hated once I was a child, I've grown to adore it. Some issues I liked earlier than, not a lot now. Some meals have all the time been meh they usually nonetheless are very a lot meh. I'm certain this occurs to most of us.

The meals that I didn't like quite a bit however have began to tolerate now might be as a result of I respect the trouble that goes into making that meals. Or possibly I all the time bought to eat that sure meals and no longer a lot, so I miss it at some stage, which makes me suppose I prefer it? I imagine it's all the life experiences that modifications these likes and dislikes with meals and presumably with different issues too. It needn't essentially be the explanations I stated, however I'm certain it's someplace in these traces.

Avial has all the time been a favourite – then and now. Amma’s avial was one thing that everybody within the household requested her to make for any sort of get collectively and typically even after we travelled by trains. Somebody will deliver some puliyodharai (tamarind rice), another person would deliver curd rice and it was amma’s flip (all the time) to deliver avial. Have I informed you what superior mixture avial and curd rice makes? These simply made these prepare journeys a lot extra price it. Apart from the espresso and different enjoyable issues. I'll hold that for an additional submit.

This Avial recipe is just a little totally different from how my amma makes it, she makes use of tamarind as a souring agent, which is a typical apply within the Southern components of Kerala the place as I've used yogurt because the souring agent, which is how it's made within the Central and Northern components of Kerala. I like each recipes, as they've their particular style to it. I are likely to gravitate extra in direction of the yogurt base as it's simpler to simply dump some yogurt if you are grinding the coconut, versus, soaking the tamarind, taking the pulp out after which cooking the greens in it.


    • Blended Greens ( Uncooked Plantain, Elephant Yam, Yellow Cucumber, Carrot, Potato, Drumstick, Chayote Squash), lower into Three inch lengthy strips (peel the plantain, yam, cucumber, potato) – 2 cups
    • Water – about 2 to three cups, simply sufficient to prepare dinner the greens
    • Turmeric powder – half tsp
    • Salt – to style

To grind to a paste:

    • Grated coconut (frozen will do) – half cup
    • Yogurt – 1/four cup
    • Cumin seeds – half tsp
    • Inexperienced Thai chillies – 2 or 3

For garnish:

    • Curry leaves – 10
    • Coconut Oil – 2 tsp


    • Cook dinner the greens within the water with the turmeric powder, until mushy. Verify the drumstick to see whether it is mushy, if that's the case all different greens must be cooked. Drumstick takes the longest to prepare dinner. Add salt to this as soon as the greens are cooked.
    • Grind collectively the coconut, cumin, inexperienced chillies and yogurt to a advantageous paste.
      Add this paste to the cooked greens.
    • Garnish/season with the coconut oil and curry leaves.

Notes: You should use different greens just like the small eggplant, different squashes or melons and so on. That is normally the mix I take advantage of.
Yogurt is used because the souring agent right here. In sure components of Kerala, tamarind is used because the souring agent as an alternative. If utilizing tamarind, use a lime sized ball, soak in water and take out the pulp. Add this to the greens when they're cooking. Skip the yogurt. Grind the coconut with just a little water as an alternative.
If utilizing frozen coconut, microwave the frozen grated coconut for 30 secs or so. This fashion the coconut appears to grind higher with out having fats solids caught within the mixer/meals processor.