Monday, 17 December 2012

Sadya means a "vegetarian feast" in Malayalam, comprises of various dishes, served during most of the festivals like Onam, Vishu etc. Especially without a Sadya, Onam is not complete.  Aviyal is a main dish that makes the perfect and complete Sadya. The most common vegetables added are like plantain (Vazakaa/Vazakai), carrot, drumstick, white pumpkin (Pusanika), Elephant yam (Chena/Senai Kizhangu), Snake Gourd (Padavalanga/pudalangai). If it's difficult for you to get all these veggies at your place, you can take just the first 3 or 4 items. But I would say a perfect Aviyal should have atleast plantain (Vazakaa/Vazakai), carrot, drumstick, white pumpkin.


When I am writing this, I remember all Onam spent with my Ammuma every year. She makes a traditional Sadya that I remember the taste throughout my life, hope this year also I could make it with my BF :). 

  • Plantain (Vazakaa/Vazakai) - 1
  • Carrot - 1
  • Drumstick - 1
  • White pumpkin (Pusanika) - 1
  • Elephant yam (Chena/Senai Kizhangu) - 1
  • Snake Gourd (Padavalanga/pudalangai) - 1
  • Green Chillies-2
  • Mustard- 1 Tspn
  • Curry Leaves- 10 Leaves
  • Oil- To Temper
  • Salt- to taste
  • Curd- 1 Spoon
To Grind:
  • Shredded Coconut - half Cup
  • Jeera- half Tspn
  • Small Onion- 4
  • Turmeric Powder- ¼ Tspn
Grind all the items under To Grind list coarsely. Grinding it for 5 secs is fine) In a pan, pour oil, when it heats up add mustard, when it splits, add curry leaves and green chillies and put all the vegetables and salt into that and sort for 2 minutes.
Now pour a half cup of water to that and cover it with a lid and bake the vegetables for 10 mins (make sure that its not over cooked).
After all the water gets dried up, add the grinded coconut and mix well with the vegetables and switch off the stove.
After it becomes cool, add curd into that and mix well.
"Don't pour excess water into the veggies to boil, as it may over cook and smudge the veggies, however if water is needed to bake, then you can add and after the veggies are baked, filter out the excess water. Grinding the coconut should be coarse texture not as fine paste.  Curd should be added only after it becomes cool and not when it is hot."



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