TODAY I PRESENT A VERY EARTH FRIENDLY VEGETARIAN RECIPE FROM THE SOUTH INDIAN STATE OF KERALA AND IT IS CALLED AVIAL.
EARTH DAY
We have been working 10 hours a day and really struggling to get a supply or a click and collect from any of the online retailers. Whenever there is a window for quick shopping we end up standing in the queue for long hours.
But these struggles are nothing compared to my kid’s friend mum who is a key worker at a hospital and has been living in the hospital doing 20 hours a day. She is scared to come home as she would be at risk of carrying the virus home to her kids. We have been relying on small scale growers for our supply and local community is supplying all the necessary foods and articles required by her kids and husband.
This earth day behold the value of abundance that you have in your life. As many of the families are not able to access the comfort and peace of mind that some of us have by being at home.
This earth day we can amend and introduce some corrective actions in your daily lives to save lives and increasing biodiversity.
AVIAL RECIPE AND ONAM SADYA MEMORIES
On a lighter note, growing up in a multilingual society, my mallu friend’s mum would never start her onam Sadya until I would come from school. As no one complemented her Avial as I did. She would never put Turmeric into it cause I liked it white not yellow. Her recipe stayed with me always and is a staple at my home just like Dalma and undiyo. I prefer these recipes because in one go it brings in so much texture and healthy goodness along with taste. Since my pantry resources are running very low. For the first time I made it within English vegetables and it turned out OMG.
I also have this fabulous hodgepodge recipe from Odisha, Poi Chinguri. Do try out this recipe too.
- Ingredients
- * Mixed Vegetables (Swede, Parsnips, Elephant Yam, Carrot, Squash and French beans, cut into chunks)
- * Water – about 2 to 3 cups (just enough to cook the vegetables)
- * Salt – to taste
- * To grind to a paste:
- * Grated coconut (frozen will do – 1/2 cup)
- * Yogurt – 1/4 cup
- * Cumin seeds – 1/2 tsp
- * Green Thai chillies – 2 or 3
- * For garnish:
- * Curry leaves – 10
- Instructions
- Cook the vegetables in the water until soft. Grind together the coconut, cumin, green chillies and yogurt to a fine paste.
- Add this paste to the cooked vegetables.
- Garnish/season with the coconut oil and curry leaves.