9. Avial

8.       Avial

Ingredients

Ash guard - 200gm
Snake guard - 100gm
yam - 100gm
potato - 1(big)
Drumstick - 1
Brinjal - 50gm
Arvi/colacasia -5
Raw banana -1
Carrot - 2 
Brinjal - 2
Beans - 50gm
Kothavarangai/cluster beans -50gm
Avaraikai - 50gm
Salt - 2tbs
Optional
Fresh Green peas - 50gm
Sweet potato -1
 For grinding
 Coconut - 1/2 shell(big size)
Jeera - 1tsp
Green chilli -10
Red chilli -1

For tempering
Coconut oil - 2tbs
Mustard seeds - 1tsp
Curry leaves
For spreading
Grated Coconut - 2tsp
Coconut oil - 2tbs
Curd - 2tbs

Method:

1.       Peel the skin of yam, raw banana and yam. Wash all the vegetables and cut length wise (1 ½ inch approx).

2.       Pressure cook arvi separately and peel off the skin and keep aside.

3.       Cook all the vegetables in a non stick container adding salt.

4.       Meanwhile grind all the ingredients given under grinding coarsely.

5.       Once the vegetables are cooked, peel the skin of arvi and add.

6.       Add the ground coconut to the vegetables and mix thoroughly.

7.       Allow it  to boil for 2 seconds.

8.       Heat coconut oil and add mustard seeds. Add curry leaves after mustard seeds splutters.

9.       Spread grated coconut and coconut oil.

10.   After it is cool add curd and mix well.

Note: You can even add curd to the quantity which you are going to use immediately. Adding to the whole lot may turn sour after sometime. So it is to be refrigerated. 

8. Eriseri

9.       Eriseri

Ingredients: 
Senai/yam - 200g
vazhakai/raw banana - 1
Pepper- 8
Red chilli - 1
Salt - 1tbs
Turmeric powder - a pinch
Asafoetida - a pinch
Grated coconut - 1 cup
Rice flour - 1tsp
For tempering:
Mustard seeds - 1tsp
Urid dal - 1/2tsp
Grated coconut - 2tsp
Coconut oil - 2tbs
Asafoetida - a pinch

Method: 

1.       Grind pepper and redchilli and leave it aside(paste 1). Grind coconut separately.

2.       Peel the skin of yam and cut into small cubes and wash well.  Cook in a vessel in little water adding salt, asafetida, paste 1 and turmeric powder.

3.       When yam is 3/4^th cooked add peeled and chopped raw banana.

4.       After the vegetables are cooked well, add ground coconut and boil it for a minute. Sprinkle rice flour and mix well.

Tempering:

      Heat coconut oil add mustard seeds and asafoetida. Add urid dal after mustard splutters. When urid dal turns brown, add grated coconut and fry till it turns golden brown. Add curry leaves, stir well and add it to eriseri.

 

vegetable fry

Vegetable fry: 

Vegetables like lady’s finger, brinjal, potato, kovaikai, vazhakai, senai (yam) and pavakai(bitter guard) can be fried with little more oil.

Lady’s finger fry:

Ingredients:

Fresh lady’s finger – ½ kg
Oil – 5 tsp

Mustard - ½ tsp

Asafotida – a pinch

Turmeric powder – a pinch

Chilli powder – 1tsp

Salt -1 tsp

Curry leaves

Method:

1. Soak lady’s finger in water for a while. Then wash it in running water. Leave it aside for 2 minutes to drain the water completely. Chop it into thin slices. 
2. Heat the pan and add oil, mustard and asafetida. When mustard splutters, add curry leaves and the copped vegetable. 
3. Add salt and turmeric powder. Stir well once. Now stir gently and occasionally. 
4. Do not add water. Do not stir too much. Keep the pan open to retain the green color.  It takes just 5 to 7 minutes for cooking.   
5. Add chilli powder and switch off the stove. Do not close till the pan is cool.

Brinjal fry:

Ingredients:

Potato – ½ kg
Oil – 5 tsp

Mustard - ½ tsp

Asafotida – a pinch

Turmeric powder – a pinch

Chilli powder – 1tsp

Salt -1 tsp

Curry leaves

Method:

• Soak brinjal in water for a while. Then wash it in running water. Chop it lengthwise. 
• Heat the pan and add oil, mustard and asafetida. 
• When mustard splutters, add curry leaves and the copped vegetable. 
• Sprinkle handful of water, add salt and turmeric powder. Stir well once. 
•  Now stir gently and occasionally. Sprinkle handful of water again and stir when the all the water is dried. Do not stir too much. 
• Keep the pan closed for fast cooking. It takes just 5 to 7 minutes for cooking.  Add chilli powder and switch off the stove.

Potato fry: 
Ingredients:
Potato – ½ kg
Oil – 5 tsp
Mustard - ½ tsp
Asafotida – a pinch
Turmeric powder – a pinch
Chilli powder – 1tsp
Salt -1 tsp
Curry leaves
Method:
1. soak  potato and wash thoroughly. cut potato into small cubes. Fry as we do for lady's finger without adding water. Or you can sprinkle water as we do for brinjal but you should keep the pan open or it will be smashed.
2. you can pressure cook potato, peel off the skin, cut into 4 or 8 peices and add all the ingredients mix well and then fry as we do for lady's finger. You can add 1 onion cut into lengthwise. This does not take much time. Just 2 or 3 minutes will do.
Tips: You can cut the potato 8 pieces and pressure cook. Either fry them as such or peel the skin and fry.
Baby potatoes can also used. Leave it on the stove in lower flame for more time to get deep fried.

Kovaikai fry:

Ingredients:

Kovaikai – ½ kg
Oil – 5 tsp

Mustard - ½ tsp

Asafotida – a pinch

Turmeric powder – a pinch

Chilli powder – 1tsp

Salt -1 tsp

Curry leaves

1. Soak kovaikai in a bowl of water for 10 minutes. Clean the impurities and soak again in water for a while. Now wash in running water. Drain the vegetable. Chop it into thin slices.
2. Heat the pan and add oil, mustard and asafetida. When mustard splutters, add curry leaves and the copped vegetable. Add ¼ cup of water, salt and turmeric powder.

Stir well. 
3. Keep the pan open to retain the green color.  Stir occasionally. It takes just 5 to 7 minutes for cooking. 
4. Add chilli powder and switch off the stove. Do not close till the pan is cool.

Vazhakai fry:
 Ingredients:Vazhakai – big size2
Oil – 8 tsp
Mustard - ½ tsp
Asafotida – a pinch
Turmeric powder – a pinch
Chilli powder – 1tsp
Salt -1 tsp
Curry leaves

• Peel off the skin. Cut vazhakai into thin slices. 
• Repeat step 2 to 5 as we did in lady's finger fry.

Note: It requires more oil than other vegetables. If you want to reduce oil, you can either sprinkle tamarind water or buttermilk to get it cooked and then you can leave it to fry in a non stick pan for more time in low flame.

Senaifry:
Ingredients:
Senai – ½ kg
Oil – 8 tsp
Mustard - ½ tsp
Asafotida – a pinch
Turmeric powder – a pinch
Chilli powder – 1tsp
Salt -1 tsp
Curry leaves
Method: 

• Peel the skin and chop them into small cubes.
•  Heat the pan and add oil, mustard and asafetida. When mustard splutters, add curry leaves and the copped vegetable. Add ¼ cup of water, salt and turmeric powder.Stir well.
  
  
• Keep the pan closed. Once the vegetable is cooked, leave it for more time to get fried and add chilli powder finally and switch off the stove after a second.

Pavakai fry:
Ingredients:
pavakai – ½ kg
Oil – 5 tsp
Mustard - ½ tsp
Asafotida – a pinch
Turmeric powder – a pinch
Chilli powder – 1tsp
Salt -1 tsp
Curry leaves
Method:

• Wash and chop pavakai as you wish. you can either cut into small peices or into semicircles. 
•  Heat the pan and add oil, mustard and asafetida. When mustard splutters, add curry leaves and the copped vegetable. Add ¼ cup of water, salt and turmeric powder.Stir well.  
• Keep the pan open to retain the green color.  
•  Stir occasionally. It takes more time for pavakai to get cooked. Add ¼ cup of water again when the water is dried. 
• Add chilli powder and switch off the stove.