Avial | Avial recipe | How to cook Avial Avial is a dish originated in Kerala. it is an integral part of a Sadhya. Avial is a common dish in Kerala, Tamilnadu and Udupi. It is a mixture of vegetables in grated coconut and […]
Cabbage Sooji Upma Serving size: 4
1. 2 cups Rava or Sooji or Rave
2. 1 and 1/2 cups finely chopped cabbage.
3. 2-3 green chillies.
4. 2 tsp Vangibath powder
5. 1/4 fresh finely grated […]
Vadiyala Pulusu (Ash Gourd Fryums Stew) Serving size of Vadiyala pulusu :4
Ingredients required to prepare Vadiyala pulusu :
Fried urad dal vadiyams - 1 cup
Onion - 1
Tamarind - 30 gms
Water - 2 cups
Turmeric powder - […]
Tomato Dal Curry Serving size of Tomato Dal Curry : 7
Ingredients to prepare Tomato Dal Curry
Tomatoes -chopped 4 nos.
Toor Dal ½ cup
Small Onion / Shallot 3 nos.
Fish Curry with Ground Coconut Thenga Aracha Meen Curry (Kerala style)
Serving Size: 6
¾ kg fish steaks on the bone. – King Fish is a good option for this curry
2 pieces of Fish Tamarind /Coccum/ […]
Chicken curry Serving size: 4-5
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)