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.

 

7. Paal kootu

7.       Paal kootu

Snake guard, pala keerai, seemai ponnaganni keerai can be used to make this dish. Ashguard can also be used.
Ingredients:
Snake guard - 1/4kg
Milk - 1cup
Green chilli -2
cumin seeds - 1/2tsp
Rice flour - 2tbs
Salt -1tsp
Turmeric powder - a pinch
Asafoetida - a pinch
For tempering:
Mustard seeds -1tsp
Urid dal - 1tsp
curry leaves
Method:

1.       Chop into very small pieces and cook in little water, salt and turmeric powder.

2.       Add chopped (lengthwise) chillies and milk. Boil it for 5 minutes. Add rice flour paste.

3.       Temper all the items given under seasoning in oil.

6.Morkootu

6.       Morkoottu

Ashguard/poosanikai. chow chow and banana stem are the suitable vegetables for this type of kootu.
Ingredients:
Pumpkin - 1/2kg
Grated coconut - 1 cup
Red chilli - 2
Cumin seeds/jeera - 1tsp
Rice flour - 1 tbs
Asafoetida - a pinch
Turmeric powder - a pinch
Curd/ thick butter milk - 2tbs
For tempering:
Mustard seeds - 1tsp
Coconut oil - 2tsp
Urid dal - 1/2tsp
Asafoetida -a pinch
Cumin seeds - 1/2tsp
Red chilli (broken) - 1
Curry leaves
Method:

1.       Peel off the skin of the pumpkin and chop into very small pieces and cook adding, curd, salt and turmeric powder.

2.       Grind coconut, cumin seeds and red chilli.

3.       Mix with the rice flour, cooked vegetable well and boil it for a 2 seconds. Mix well.

4.       Temper all the items given under seasoning in oil.

Tips: Pumpkin will liberate water. So use less water for cooking.

 

5. Maakootal or milagoottal

5.       Milagootal or makkootal

Spinach/keerai (mulai keerai, manathakali keerai, parupu keerai, pasalai keerai and ponanganni keerai) are the best for this dish. Cabbage, beans, chow chow, snake guard and other vegetables used for plain kootu can be used.
Ingredients:
Keerai/ spinach - 1 bunch
Thoor dal/moong dal - 1/2 cup
Grated coconut - 1/2 cup
pepper - 5
cumin seed/jeera - 1tbs
optional urid dal- 2tsp
Red chilli - 1
Turmeric powder - a pinch
Asafoetida - a pinch
Salt - 1tbs
For tempering
Coconut oil/cooking oil - 1tbs
Mustard seeds - 1/2tsp
urid dal - 1/2 tsp
cumin seeds - 1/2tsp
Broken red chilli - 1
Asafoetida - a pinch
Curry leaves
Method:

1.       Clean the spinach and chop into very small pieces and cook adding salt and turmeric powder.

2.       Pressure cook thoor dal adding a pinch of turmeric powder and asafetida.

3.       If you used urid dal, fry it with cumin seeds and pepper in dry pan and grind it with coconut. If you do not use urid dal grind the rest of the items raw.

4.       Smash the dal well .Mix all the three well and boil it for a 2 seconds. If the consistency is thin add rice flour.

5.       Temper all the items given under seasoning in oil.
Note: This is makes a best combo with vathakuzhambu. This can be used as a main gravy with ghee rich and pickles can be used as a side dish.
It is a good side dish for chappathi.