Mixed vegetables (available south Indian veggies like kumbalanga (similar to cucumber), kathirikka (baingan or eggplant), padavallanga (snake gourd) or padaval (chundakka) drumsticks (muringakka), raw plantain etc.

You can also use carrots (1 or 2 only, else it becomes too sweet), Japanese or any variety long eggplant, long beans or French beans, cucumber, raw banana, potatoes, zucchini other kinds of squash, and canned drumsticks. If using plantain or raw banana, cut into long strips ( 2 inches x half inch x .25 inches approx.) and mix with some yogurt (2 tablespoons) and keep aside for 10 minutes.

Other ingredients:

1 or 2 green chilies
one teaspoon cumin seeds
1/2 teaspoon turmeric powder
raw coconut or coconut powder (1/2 cup)
salt to taste (one teaspoon)
3 Tablespoons yogurt or 1 Tablespoon lemon juice or 1/3 cup diced raw mango
fresh curry leaves or pre-soaked dry curry leaves
Boil the veggies with water (say 1/2 cup), salt and turmeric powder.

Preparation of Aviyal

Rinse well before boiling. If using canned drumsticks, add only at the very end.
Reduce the salt you add.
The total sliced vegetables should total approximately five cups.

 

When boiling add very little water if the veggies you add are rich in water (cucumber, cumbalanga etc.)

Add the sliced green chilies to the boiling vegetables if you don't like it too hot. Else blend it with
the coconut.

Add the veggies that take longer to cook like plantain first, then beans etc.

Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chilies or half the green chilies, and cumin.

When the veggies are almost cooked, add this blended paste and curry leaves cook for a few minutes.
Finally add the yogurt/lime juice/raw mango and mix it in.

 

You can season with mustard seeds if you wish but I prefer not to add any more oil (the coconut has
enough of it).

Serve the above with rice, pappadums and plantain chips.

Peel and chop the large onions fine. Heat one teaspoon of the oil in a frying pan and add ½ cup of the chopped onions. saute well and when browned, add the curry leaves, coriander seeds and methi seeds.

Stir for a few more minutes and remove and keep aside.
Wipe the pan and add the coconut.
On a low heat, dry roast the coconut till brown (not burned).
When it is cool, blend the coconut with the onion mixture adding a half cup of water.
Heat the remaining oil in a saucepan and add the mustard seeds.
When they pop, add the curry leaves and remaining onions and shallots and stir till browned.
Add the tamarind extract and ½ cup water and salt.
When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes.

1.Cheera Thoran (Spinach-Potato Fry)

Ingredients: (Serves 4)
800 g red spinach or spinach, cleaned and washed
200 g potatoes, peeled and cut into 1.5 cm cubes
salt to taste
90 g grated coconut

For the tempering:
2 tbs (30 ml) coconut oil
1 tsp (5 g) mustard seeds
1 tsp (5 g) urad dal, washed and dried
1 (60 g) onion, sliced
12 curry leaves
2.5 cm ginger, julienne
6 green chillies, slit lengthwise, deseeded and julienne

Instructions
Parboil the potatoes with salt to taste. Drain and keep aside. Heat oil in a pan and season with mustard seeds. When they splutter, add urad dal and stir until light golden. Add onions and sauté until translucent and glossy. Add ginger and green chillies and stir for a few seconds.


Add curry leaves and stir well. Add spinach and stir-fry till almost dry. Add potatoes and stir-fry till done and dry. Add the grated coconut and stir for a minute. Remove from heat and adjust the seasoning

Remove to a serving bowl and serve with pathrie, iddiappam, steamed rice or as an accompaniment.
Nutritional Values (per portion)

Calories- 283.2 kcal
Proteins- 7.0g
Fat- 19.4g
Minerals- 4.3g
Fibre- 2.6g
Carbohydrates- 23.3g

2. Thoran (vegetables simmered in coconut milk)
Ingredients
½ lb. Beans/Carrot/Yellow or Mexican Squash/Beetroot note: If using Carrot or Beetroot, grate them. If others, cut them into small pieces (cubes). You can also use carrot and beans together; then cut carrots too into small cubes.
½ tsp. chile powder
¼ tsp. turmeric powder
½ c. dessicated/shredded coconut
1/3 onion cut into small pieces
oil
salt
mustard seeds
curry leaves (optional).
Preparation
Heat oil, fry mustard seeds, then add onion, and stir until it turns light brown. Then add salt, then chile and turmeric, and stir well. Add coconut, stir well for while, and then add the veg. Cover it and cook on a low flame. Give a stir once a while between a couple of minutes, until it is cooked. Thoran ready! (You can add cumin powder [a pinch] too if you like.)

3. Cabbage Thoran

Ingredients
chopped cabbage - 3 cups
turmeric powder - 1/2 teaspoon
cumin seeds - 1/2 teaspoon
green chilies - 2 or 3
des. or fresh coconut - 1/2 cup
garlic cloves - 3
onion - 1 small (optional)
urad dal - 1 teaspoon
mustard seeds - 1/2 teaspoon
oil - 1 teaspoon
salt to taste

Preparation
Chop the onion. Heat the oil on medium heat and add the mustard seeds. When they pop, add the urad dal and curry leaves. Then add the onions and sauté till browned.

Now add the cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for five minutes.

Crush the garlic and cumin seeds and add to the cabbage along with the green chilies and the coconut.

Stir for a few more minutes and remove from heat.

4. Egg Thoran


Ingredients

Egg Two
Onion One
Green Chilli One
Tomato One
Coconut Oil/ghee Two Tablespoons
Grated coconut 1/2 cup
Salt To taste

Method

Cut onion, green chilli and tomato in to very small piece. Mix it with grated coconut. Beat it with egg thoroughly for 3 minutes. Add oil in to a frying pan (Cheena chatti in malayalam). When it is heated add the mixed egg and stir it well until it separates from the pan forming small shapes. Add
salt to taste and serve hot. (An ideal curry for chapatti and bread sandwich)