4-5 Alasande/ Long beans/Lentils
1 Small Raw Banana/Baalekai
1/2 Brinjal/Egg plant/Badanekai
15-20 Green peas/Batani
Salt to taste
Pinch of Turmeric powder
1/4 cup Butter milk/Yogurt/Curd
3/4 Cup Grated Coconut
10-15 Cumin Seeds
1 Green Chilly
2-3 Curry leaves
1 tsp Oil
Recipe: Chop all vegitables into long thin pieces (1 1/2 inch sized). Add all chopped vegitables except brinjal in a vessel. Add salt, turmeric powder, water and bring it to boil. After 5 mins add brinjal and cook it. Add grated oconut, cumin seeds, green chilly, water in a mixer and grind it to smooth paste. (If it is frozen coconut add hot water while grinding) Once all the vegitables are cooked, add ground coconut masala, butter milk and bring it to boil. (If it is curd/yogurt put it in a mixer for few seconds and then add it.) (Add salt and water if required.) Put curry leaves on top of the curry and add 1 tsp oil. Mix it well before serving. It goes well with rice or akki/raagi rotti.
what is Avilu without haagalakai?
@ K.G. Bhat
Hagalakayi(Bitter Gourd) is an optional vegetable for Avial. When cooked in huge quantity, say for around 100 people it is ideal to use 1 or 2 bitter gourds. When cooking for small family like 2 or 3 members, we can use 2-3 small pieces of bitter gourd. If we add more, it will spoil the taste!
What is 'Kootu' and how is it prepared?
Actual meaning of Kutu is Curry. It can be prepared with different verity of vegetables like Malbar Spinach, Eggplant(Brinjal), etc. The recipe method used for each vegetable is also different.
Post a Comment