Avial is a well known Kerala side-dish for rice. And also a Kanyakumari favourite. The aroma that arises when my grandmother cooks it in a mud pot, still lingers around. It differs from the traditional recipe in just one way - she cooked it without adding curd. And so here is Tamil Nadu's version.
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For any good looking and tasting chutney, fresh ingredients are a must and its 100% true in the case of Coconut Chutney varieties. Hotel chutney doesn't have any special magic ingredients except its made attractive with tricky presentations and prepared with right proportions. That doesn't mean we don't make good chutneys at home… its all our mind set and few more other aspects makes it more attractive.
1. Timing – Served when you're really hungry and longing for some thing perfect.
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Hi all this recipe i read in a magazine and tried it out..it tasted very good …so like to share with u all…it goes well with rice and chappathi also…try it out and enjoy… . . . → Read More: Potato Avial
Coconut Chutney can be made in numerous ways, this is the simplest version. The colour of the chutney changes depending on the ingredients used. With Split roasted gram / Dalai / Pottukadalai playing a dominent role for this variety, makes it look pale white. Mostly this variety is served with Bondas and Bhajis.
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Mixed vegetables flavoured in sour curd tempered in coconut oil. (Aviyal / Avial / Mixed Vegetable Curry) . . . → Read More: Avial
Tastes great.Usually served in South Indian weddings.
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Aval (flaked rice/poha), this sweet my mother prepares for every Tamil varusha pirapu. As today is Tamil New Year I would like to share this recipe with you all. . . . → Read More: Aval(sweet pongal)
Traditional South Indian sweet rice porridge prepared during the harvest festival called Pongal / Sankranthi. In villages freshly harvested rice is cooked with jaggery and dal in clay earthenware pots and offered to God along with vegetables, lentils, sugarcane and fruits. This is also prepared as neivedyam or prasadam during other auspicious occasions and festivals.
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Ven Pongal is one of the breakfast item from South India, mainly popular in Tamil Nadu, prepared during Pongal Festival and also served as a special dish on auspicious occasions like wedding ceremonies. Fresh curry leaves and Ghee is a must for this dish.
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Vadai is a southindian fried savoury originating mainly from Tamil Nadu and Karnataka, traditionally prepared during festivals and weddings. This lentil based item is often served along with breakfast items like idli, pongal etc or even good with any scrumptious meal.
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