Aviyal | Avial | Vegetables in a Coconut and Yoghurt Sauce

It is interesting to compare the Madhur Jaffrey version of Kerala’s Aviyal (delicious) with this traditional Tamil version from Meenakshi Ammal (also delicious). Madhur Jaffrey wrote for Western audiences, and used commonly available ingredients and vegetables, while Meenakshi Ammal wrote for Indian wives using locally available produce. There will also be regional differences. The first thing I noticed is that Ammal specifically excludes okra from the recipe list, while Jaffrey includes it. (I did put a few in this time, I quite enjoy them.)

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Avial can be made with a liquid sauce of coconut and yoghurt, or the sauce can remain thick and just coats the vegetables. It is generally eaten with rice.

The word aviyal (aka avial) is also used to denote ‘boiled’ or ‘cooked in water’ —this sense being derived from the way the dish is made. They say that the origins of this recipe is from the Nambudiri cuisine but it is now common throughout South India.

Similar recipes include Kerala Aviyal, Pulissery, and Pineapple Pulissery.

Browse all of our Aviyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.

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Monk’s Ayurvedic Dal with Green Peppers

One can’t overemphasise the delicious and nourishing qualities of mung beans. Use the whole green beans for delicious, grounded, darker flavours, and the hulled yellow split mung dal for lighter, summery yet nourishing flavours.

This dal comes again from The Monk’s Cookbook by the beloved Monks on Kauai. A very simple dish but one packed with flavours. Their recipe feeds 20, and I have modified it down to a family meal size. It takes no more than about 45 mins to cook – 35 – 40 for the dal and the rest for the tadka.

Similar dishes include Monk’s Bhindi Subzi, Simple Monk’s Dal, and Fenugreek Kuzhambu.

Browse all of our recipes from the Monk’s Cookbook, and all of our Dals. All of our Indian recipes are here, and the Indian Essential Series is here. Or explore our Early Summer dishes.

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Cluster Beans Kootu

This kootu recipe is one that can be made with cluster beans alone or with added cooked bean seeds or whole cooked chickpeas. It is easy and quite versatile. I love the taste of cluster beans with their gentle bitterness, and make it most often with them alone.

Sambar vadams can be used in this dish, but they are difficult to find here. Add them if you wish.

The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar recipes include Cluster Bean Dal Kootu, Sambar, and Mango Kootu.

Browse all of our Kootu recipes and all of our Cluster Bean dishes.  All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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Vegetable Cutlets

I simply cannot keep away from Indian snacks.

I’ve been feeding my love of these snacks by slowly reading Rukmini Srinivas’ book Tiffin, and cooking my way through the recipes. Both activities, reading and cooking, are mouth-watering. The cutlets are packed with goodness (even though they are deep fried – ssshhhhhh). They are addictively crisp on the outside and soft and textured within.

Vegetable Cutlets are very popular snacks. They are often crumb-coated and always fried or deep fried for that great crisp texture. Cutlets are best served hot with chutney or sauce.

This recipe is the one that her Appa used to make, grinding the vegetables in an old meat grinder. When my father passed away, my brother inherited his old grinder – now I wish I had kept this ancient machine. The food processor does not quite match up to the quality produced by these (but I am nostalgic with memories. Of course the food processor will work, and does a surprisingly good job.)

You MUST have these with strong coffee and the Orange-Green Chilli Relish that I published a couple of days ago. It has a refreshing burst of citrus and is a sweet-spicy sauce. You could also serve the cutlets with a green chutney, hummus, any salsa, any tomato sauce, any yoghurt dip or sauce, or any of these other dips or sauces. Also this tart cumquat jam is particularly good with them as does this Green Tomato Fry Chutney.

It’s interesting how the Indian cuisine has adopted the words cutlet and chop for vegetable based dishes – not doubt (I assume), replicating the non-veg versions of their English invaders.

Similar recipes include Falafel, the Huge Vine Leaf Pakora, and Broad Bean Vada.

Browse all of our Indian Snacks, and our Patties. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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Orange and Green Chilli Relish

Chutneys, pickles and relishes define Indian food. Today we have an unusual one, and Orange Relish with Green Chillies. It is pretty good – sweet, spicy and sour-tangy all at the same time. It is cooked like a jam but with savoury spices with the oranges. The idea came from Tiffin, the book by Rukmini Srinivas, but we have altered it just a little.

The relish goes really well with Vegetable Cutlets (which are also very divine). It can be used with any snack, or in sandwiches and wraps, over rice, and with a nice, hard cheese on crackers.

Similar recipes include Green Tomato Chutney, Radish and Mint Chutney, and Roasted Tomato Chutney.

Browse all of our Indian Snacks, and our Patties. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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Monk’s Simple Mung Dal with Tomatoes

Periodically I love to go back to The Monk’s Cookbook as it is a connection to the wonderful monks of Kauai, and because the recipes in this book are always simple, not too much fuss, but tasty and healthy. And this Mung Dal is a true comfort dish, using whole mung beans cooked with tomatoes and a few spices.

Similar dishes include Monks Dal with Green PeppersMonk’s Simple Toor Dal, Daikon Dal, and Mung Dal with Cumin and Spinach.

Browse all of our recipes from The Monk’s Cookbook, and all of our Dal recipes. Our Mung recipes are here, our Indian dishes here, and our series on Indian Essentials here. Or explore our Early Summer recipes.

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Cucumber Kosumalli | Indian Cucumber and Lentil Salad

Kosumalli is delightful Indian salad generally made with cucumber, but other vegetables can be used. There are many variations of this salad – this is our sixth version.  It is an easy salad to make, once the dal is soaked.

You might like to read What is Kosumalli aka Koshambari.

Similar recipes include Cucumber and Lentil Kosumalli, Cucumber Salad with Sesame, and Cucumber Koshimbir.

Browse all of our Kosumalli dishes and Cucumber Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

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Tomato Rasam with Lime Juice

Tomato Rasam has to be one of the most loved Rasams of South India – it certainly is mine. We have a number of different recipes for Tomato Rasam, as well as variations on Lime Rasam, and today I am bringing you Meenakshi Ammal’s recipe. It is an interesting one, using lime juice as the souring agent instead of tamarind. There is no chilli in this recipe, rather black pepper is used to provide some heat. The top water of cooked lentils is also used for added flavour (and nutrition), akin to using stock in Western soups. It is a good practice, one I adopted years ago – when there is flavoursome water in which lentils have been cooked, make rasam. Or at least use in soups. I surprised a friend once – we were on holidays in Hawaii and had cooked some lentils for a lunch dish. I saved the water and whipped up a tasty rasam with some snacks for our afternoon tea. She adored it.

Back to our recipe today. This particular Tomato Rasam is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes. You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar dishes include Cumin Seed and Pepper Rasam, Kottu Rasam, and Tomato Rasam.

Browse all of our Tomato Rasams and all of our Rasam recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.

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Peppery Multi Coloured Salad | Kachumber

Chopped salads are so easy to make with a food processor. Simply add the ingredients and pulse until a perfect texture is achieved. This salad is a breeze with the food processor, and can be made in 2 minutes once the vegetables have been peeled.

The recipe is an Indian salad – salads of this sort are not common but also not unusual. They are a spicy take on English food no doubt. In this one we add black pepper and chilli powder to the salad, and it is dressed with lime juice.

You might like to read What is a Kachumber?

Similar recipes include Chopped Salad, Brown Lentils Sundal, Daikon, Carrot and Coconut Salad, and Maharashtrian Cucumber Salad.

Browse all of our Indian Salads, and our Coleslaw recipes.  All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

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Indian Carrot Salad | Kosumalli

Western style salads are not so common in India because Ayurveda, the underlying philosophy of lifestyle, health and wellbeing, recommends against eating raw ingredients. But there are some, and they are delicious. I have noticed that they are also becoming more common as the influence of the West is stronger than ever via the internet and increased travel.

I say Western style salad, because there are some Indian dishes that play the part of salads in a traditional Indian meal. Raita/Pachadi, for example. Indian chutneys. Sundals. Sprouted lentils.

Anyway, today’s salad is an Indian Salad somewhat after the Western style – grated vegetables topped with chilli and a spice tadka. There is nothing easier, and it is delicious.

You might like to read What is Kosumalli aka Koshambari.

Similar recipes include Cucumber Kosumalli, Indian Cucumber Salad, Indian Beetroot and Carrot Salad, and Onion Strings Pickled Salad.

Browse all of our Indian Salads, and all of our Indian recipes. Our Indian Essentials are here. Or explore our Early Summer recipes.

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