Kallaveettu Aviyal

 

 

Ingredients

Items

Qnty

Comments

Onion

1 small

(tamil:vengayam)

Tomato

1 small

(tamil:thakkali)

Brinjal

2 medium size

(tamil:kathirikkai)

Potatoe

1 medium size

(tamil:urulaikillangu)

Red chillies

5

(tamil:varamilagai)

Green Curry Leaves

5 leaves

(tamil:karuvepilai)

Fennel seeds

1 teaspoon

(tamil:sombu)

Roasted Gram

1 tablespoon

(tamil:pottukadalai)

Poppy seeds

½ teaspoon

(tamil:kasa kasa)

Coconut

1 cup

(tamil:theyngai)

Turmeric powder

¼  teaspoon

(tamil:manjal thool)

Chilly powder

½ teaspoon

(tamil:milagai thool)

Salt

1 teaspoon

Or as required

Oil

4 teaspoons

For frying

 

Method

 

1.      Wash and cut the brinjal into cube like pieces.Soak them in water so that it doesn’t change color.

 

2.      Scrape off the skin from the potatoe and cut it in the same way as you did with brinjal.

 

3.      Cut the onion and tomato into small pieces.

 

4.      Grind the fennel seeds(1/2 teaspoon),poppy seeds,roasted gram,red chillies and coconut into a paste in the blender.Add 1 cup of water for grinding.

 

5.      Heat the oil in a saucepan.Add the fennel seeds(1/4 teaspoon) and curry leaves.

 

6.      After it splutters add the onion and sauté well.

 

7.      Half way thru add the tomatoes and sauté.

 

8.      Now add the brinjal and potatoe pieces.

 

9.      Add a pinch of turmeric powder,1/2 cup water and sauté well.

 

10.  Close with a lid and lower the flame.

 

11.  After 5 minutes you will see the pieces get soft.

 

12.  Add ½ a spoon of chilly powder and stir well.

 

13.  Allow to boil for 2 minutes and pour the grinded coconut paste into it.

 

14.  Boil for another 10 minutes in medium flame.It gets into a thick consistency.

 

15.  Transfer to a serving dish.

 

 

Tips

 

·         Adjust the salt and chilly powder according to taste.

·         Coconut can be reduced if needed.

·         Serve hot with idly,dosai or chappathi.