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Generally, only crisp vegetables are used in avial. Vegetables commonly used in avial are elephant foot yam, plantain, ash melon (wax gourd), carrots, beans, brinjal (aubergine), cucumber, drumstick pods, snake gourd and broad bean, etc. are the recent introduction, while the Avial from the Kozhikode region includes bitter gourd.
a bitter gourd or melon dish: Usually vegetarian Katha meetha petha / kaddu halwa: Pumpkin cooked in spices: Vegetarian Kheer: Rice cooked with milk and dry fruits: Vegetarian Khichdi: Rice cooked with daal and veggies and sauteed: Vegetarian Kadhi and Khichdi Khichdi mixed with kadhi, found mostly in Gujarat. Also referred to as khichdi and ...
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish , poultry and red meat with rice as a typical accompaniment.
Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below) [1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit.
Theeyal, which means "burnt dish", is a typical Kerala dish featuring roasted coconut and is usually dark brown in color. It gets its color from the toasting of grated coconut and also from tamarind. In some parts of Kerala, theeyal is included in a traditional sadya menu. The most popular theeyal is prawns.
Mor Kuzhambu Buttermilk Curry (Moru curry) from Kerala. Buttermilk Kuzhambu or Moru Curry(Malayalam) Mor Kuzhambu(Tamil) is a commonly prepared dish in Kerala and Tamil Nadu. This is a liquid curry recipe which is served with white or boiled rice, pancake made of lentils / mixed gram dosa. [1] [2] [3] Traditionally, it includes vegetables like ...
Dudhi nu shaak (bottle gourd curry) Fansi ma dhokli nu shaak (French bean curry with Dumplings) Fansi nu shaak (dry green bean curry) Ganthia nu shaak [16] Gathoda nu shaak; Guvar nu shaak (cluster beans curry) Gujarati Kadhi. Kadhi (curry made from buttermilk chhash and gram flour, usually either sweet or tangy) Karela nu shaak (bitter gourd ...
Other varieties are made by using coarse flour of wheat and leafy vegetables such as amaranth, spinach, luni (purslane) or grated bottle gourd (dudhi) or peel of bitter gourd (karela). After steaming, they are cut into pieces and tempered with sesame seeds and mustard seeds. [3]