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Traditional Kerala Side Dish
Published On: 24 Aug 2014
English: Yellow Pumpkin
tamil: Parangi kai/manjal poosani
telugu: Gummadi Kayi
Marathi: Piva?a bhopa?a
for more details, click the name of the ingredient
kannada: Badanekai / Gulla
hindi: Baingan / Ringna
Gujarati: Baingan / Ringna
Oriya: Baigan / Baigana
Punjabi: Bataun / Baingan
hindi: Khira / Kheera / Kakdi
Bengali: Sasha / Sausha
Clean all the vegetables and cut them into thin pieces as shown in the below picture.
Remove the outer skin of shallots and smash it together with green chilli .
Grind the grated coconut and cumin seeds and keep it aside.
Wash the vegetable pieces 2 - 3 times and change it into a cooking vessel or pressure cooker.
Add red chilli powder, turmeric powder, salt and about 2 cups of water.
Cook the vegetable in medium flame for about 15 - 20 minutes and then add the tamarind pulp into the mix and boil it for another 5 minutes.
When the vegetables are cooked well, add the smashed shallots and green chilli into the cooked vegetables.
Also add the grinded coconut, cumin seeds paste and curry leaves.
Add coconut oil also in the mix and stir it well.
The Aviyal is ready and it can be served with poori / chappathi / rice etc.
:- If you want the aviyal gravy, add required quantity of water before adding coconut, cumin seeds paste.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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