Kerala Vegetable Avial with Tamil-Style Paruppu Usili
Kerala Vegetable Avial
Ingredients
- • 100 g Drumstick, cut into 3-inch sticks
- • 100 g Elephant yam, cubed
- • 100 g Raw plantain, cubed
- • 100 g Carrots, sliced
- • 100 g Freshly grated coconut
- • 1 tsp Cumin seeds
- • 3 Green chilies
- • 1/2 tsp Turmeric powder
- • 15 ml Coconut oil
- • 1 sprig Fresh curry leaves
Cooking Steps
Grind the grated coconut, cumin, and green chilies into a coarse paste using the blender with minimal water.
In the pressure cooker, combine vegetables with turmeric, salt, and 50 ml water. Cook for exactly 1 whistle.
Release steam, open the cooker, and gently fold in the coconut paste.
Simmer for 2 minutes on the stove, drizzle with raw coconut oil, and garnish with fresh curry leaves.
Tamil-Style Paruppu Usili
Ingredients
- • 100 g Toor dal, soaked for 2 hours
- • 100 g Cluster beans, finely chopped
- • 2 Dry red chilies
- • 1/2 tsp Mustard seeds
- • 1/2 tsp Asafoetida
- • 15 ml Sunflower oil
- • 1 tsp Salt
Cooking Steps
Drain the soaked dal and pulse in the blender with red chilies and salt to a coarse paste; do not add water.
Steam the dal paste in a covered vessel inside the pressure cooker for 10 minutes.
In a pan on the stove, heat oil and temper mustard seeds and asafoetida. Add chopped beans and sauté until tender.
Crumble the steamed dal paste into the pan with the beans and sauté on medium heat until the texture becomes loose and golden.