Kumbalangayum Muringakaiyum Mangayum Aviyal / Ashgourd Avial / Guest Post for Cooking with Sapana
This is a guest post for Sapana behl of Cooking with Sapana. A passionate blogger who can effortless cook any type of cuisine. She has 400 plus recipes to her credit in just one year.
When Sapana asked me for a guest post I was little worried because she has successfully made even chatti pathiri( a typical Kerala dish) which I know most malayalees have not even attempted for the fear of becoming flop. She is a cooking marathon runner who posts two recipes on most days and I feel ashamed to say I find it hard to post two recipes a week :))
So here is a very easy to make aviyal, my favorite one that brings back a lot of fond memories.
Kerala is known for aviyal, a medley of vegetables with crushed coconut.
The traditional aviyal / avial has a lot of different vegetables which is the only one made for feasts.But it can be made with other combinations for everyday meal with seasonal fruits and veggies.The basic rule remains the same of adding raw curry leaves and raw coconut oil as seasoning if someone accidentally does that it is considered grave mistake :)) The mangoes and jack fruit season is like a celebration at our place and used in most dishes made during that time. Jackfruit seed is often used in this aviyal and I don’t mind diving into the dish and gobbling them…
Please head over to Sapana’s space to read more.
Ashgourd / Wintermelon / Kumbalanga – 1/2 cup
Drumstick / Muringakai – 1 – 1 1/2 cup
Mango – 1/2 of 1 (reduce if it is sour)
To crush :
Coconut – 3/4 – 1 cup
Jeera / cumin- 1 small pinch
Ripe green chili – 1 or green chili is fine
Small onion – 1
Garlic – 1
Salt to taste
Curry leaves- few
Raw coconut oil – 1 tbsp
1.Cut the ashgourd into large cubes, drumstick into 3 inch long pieces and mango into thin long pieces.
2. Roughly crush the coconut and other ingredients in the list.
3.Cook drumstick and ashgourd until three fourth cooked (cook in just enough water to dry up by the end of cooking as it is a dry dish)
then put the mango and the coconut mix gently mix and cook till all the pieces are tender but not mashed and the dish is completely dry.Switch off flame.
4.Season with raw curry leaves(slightly crush with ur fingers) and raw coconut oil gently mix keep it closed until served.
Serve along with Rasam,sambar,or any spicy curry and pickle and pappadam.