As the name suggests, Avial is a mixture of vegetables steamed in a simple way  with a minimum use of 6, 7 of them with Coconut gratings and coconut oil.  Some dishes like “appam”, “avial”  etc are mainly prepared in the state of Kerala and being very close to Tamil Nadu, some of these food items are commonly used in the households of Tamil Nadu also.  It is a tasty, healthy food dish as it is prepared  with many locally grown vegetables along with
a liberal amount of both coconut gratings and coconut oil.
Kerala Avial
Avial Dish
Cooking Time: 30 minutes.
Servings : 5


1. Onion : 1 ( 50 grams approximate)
2. G. Chili : 5
3. Cumin Seeds : 1 Teaspoon
4. Coconut gratings : 1 Cup
5. Coconut Oil : 1.5 Tablespoon
6. Water : 1 Cup
7. Salt : 1 Teaspoon
8.  Vegetables : 6, or 7 veg out of the following vegetables mentioned
1. Unripe mango ( small ), 1 Drumstick, 1 Unripe banana, one small piece of ashgourd or pumpkin,  2 Egg plants (brinjal), 1  carrot, 4,5  beans, a few  cluster beans, a small piece yam


Wash and dice the vegetables of your choice and put them all in the small
cooker along with water, salt, coconut gratings and cumin seeds.  Chop the onion and the green chili  and add them.  Pour the coconut oil over it and pressure cook them over moderate flame for 5 minutes or give three whistles.
Avial Kerala
Tips : If raw mango is not available,  use 0.25 cup thick curd just before taking the cooker off the stove.  Grinding the coconut gratings along with cumin seeds, onion and green chili before adding to the vegetables for cooking is optional.
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This minced meat dish is a good combination for rice based meals with curry like sambhar, rasam etc. Since a good amount of vegetable ( cabbage ) is used, we can be assured that it  is a  healthy item too. Other vegetables like Ridge gourd, peas, cauliflowers can be substituted for Cabbage.
Minsed meat
Minsed meat
Cooking Time: 30 minutes
1. Minced Meat : 200 Grams
2. Cabbage : 350 Grams
3. Onion : 2 ( 125 Grams approximate)
4. G Chili : 4 No
5. Ginger : 1/2″ piece one
6. Turmeric Powder : 1 Teaspoon
7. Coriander and Curry leaves : 1 small bunch
8. Grated Coconut : 2 Tablespoon
9. Oil : 1 Tablespoon
10. Salt : 1 Teaspoon
11. Water : 0.5 Cup ( 100 )
Minsed meat with cabbage
Minsed meat with cabbage

Wash the minced meat in water and keep it aside.  Chop the cabbage into small pieces and keep them.  Onion, G.Chili and Ginger should be cut.  Take a pressure cooker and add oil over medium heat. Add the chopped onion, chili and ginger and fry for a few minutes.  Then the curry leaves along with Coriander leaves and the meat can be put. Stir it well adding salt, turmeric powder and water. Pressure cook the content for 7 minutes till the meat is tender.  Open the cooker ( when cool ) and add the chopped cabbage and allow it to cook in the remaining water along with the cooked meat etc without closing the lid.  The cabbage gets cooked in five minutes and water should be fully absorbed.  Finally add the grated coconut and stir for a couple of minutes.  Your cabbage minced meat Kootu is ready to be served.
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Among various types of sea food, “Sura” (shark) is a specialty which is cooked and consumed in different ways.  In South India one of the common preparations using shark is called Sura Puttu (Fish mash). This dish is made with the type of shark called “pal sura” which is small or medium in size in the seas around South India.  It is a delicacy much relished by lovers of sea food and it goes well with any rice based meal.  It is in great demand as the general belief is that it is good for nursing mothers. It is nutritious and full of protein.
Shark 2 005
Sura Puttu

1.      Whole Sura (Shark) Fish: 1 kg (approximate)
2.      Onion : 2 (100 grams)
3.      Green Chili: 6
4.      Garlic cloves: 10
5.      Ginger : 2 inch piece one
6.      Aniseed : 1 teaspoon
7.      Curry leaves: 2 sprigs
8.      Coriander leaves: 1 small bunch
9.      Coconut gratings : 0.5 Cup
10.    Oil : 0.25 Cup
11.     Salt : 1.25 Teaspoon
12.    Turmeric Powder: 1 Teaspoon
13.    Water : 0.25 Cup
Cut the fish and remove the head, tail and the skin completely and make slices.  Wash well and boil the fish with half a teaspoon turmeric powder and half a teaspoon salt in water for 5 minutes till the water evaporates completely. Now remove the fish bones and mash it well without lumps. Keep it aside.  Chop finely the onion, green chili, garlic, ginger and coriander leaves.  Care should be taken to cut these vegetables into tiny pieces. Heat a skillet and add the oil over moderate flame.  First add the aniseed and the chopped onion and fry for 5 minutes till the onions turn translucent. Then put the chopped ginger, garlic pieces and fry well for another 7,8 minutes.  Add the curry leaves, chopped coriander leaves along with the coconut gratings and sauté for another 5 minutes.  Finally add the well mashed fish with remaining salt and turmeric powder and stir over slow flame for another 5 minutes till the whole mixture is blended well.
Shark 2 008
Sura Puttu
Tips:  Try to buy a whole “Sura” fish weighing nearly 1 kg in weight. Then only you will get approximately 500-600 grams of cleaned fish after removing the head, skin and bones etc. If you want the fish “puttu” to be spicy, add extra half a teaspoon red chili powder while cooking.
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Vanjaram Fry or Seer Fish Fry  is a delicacy and it is consumed normally along with rice as a side dish.  People prefer seer fish as it has less bones and it is commonly served in restaurants. Some people enjoy eating fried fish as snacks also.  Any other kind of big fish can also be cooked the same way as given below:

Fish 5 003


Cooking Time:  1 hour

Servings: 4


  1. Seer Fish ( sliced and cleaned) – 500 grams
  2. Chili Powder – 1 tablespoon
  3. Turmeric powder – o.5 teaspoon
  4. Salt – 1 teaspoon
  5. Tomato – 1 no (approximate 50 grams)
  6. Oil (any) – 1 cup  (200 ml)



Squeeze the tomato and take the pulp.  Mix the pulp with the chili powder, t. powder and salt together to make a paste. Smear the fish pieces with the paste evenly and marinate the fish for a minimum of half an hour. Take a frying pan (tawa) with oil and keep it over moderate flame.   Fry the pieces 2 or 3 at a time and gently turn it to the other side when it turns golden yellow. Fry well the fish pieces on both sides. Drain the excess oil and serve hot with rice.

Fish 2 002


  1. Lime juice can be substituted for tomato.
  2. To get a different flavor and taste you can add 0.5 teaspoon of ginger garlic paste to the chili paste.
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Avarakkai Poriyal – Avarai Kootu

Avarakkai (Tamil, Kannada) or Avarai is a vegetable eaten in South India. It comes from a vine with the botanical name of Dolichos lablab and it is grown as a food crop through Asia and parts of Africa. It is also known as field bean or lablab bean in the U.S. , where it is usually grown as an ornamental. The Chinese are known to have cultivated the plant for its beautiful flowers and beans, for centuries. In South India, Avarakkai Poriyal is traditionally cooked as a side dish for rice during Pongal.  The commonly found variety around the world is the  bright violet phenotype, but the green variety found in India known as Pachchai Avarai in Tamil, is a better food crop.

Avarai Kootu (Field Bean Dish) 1



Pachchai Avarai Kootu: Cooking Time: 20 minutes.


  • Shelled beans    – 200grams
  • Oil:                    – 1 table spoon
  • Mustard seed     – 1/2 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Salt                     – 1/2 teaspoon
  • Cumin (jeera)      – ½ teaspoon
  • Red chili              – 3no
  • Small onion (shallots) – 5no
  • Cloves garlic                 – 2no
  • Coconut grating         – 2 tablespoon

Avarai Kootu (Field Bean Dish) 3


Boil the shelled beans along with turmeric powder and salt with enough water till the beans are soft and tender. Grind all the other items coarsely and put aside. In a pan pour oil and add mustard seeds. When the mustard seed start to splutter, add the ground masala (spice mixture) and fry. Then add the boiled beans and stir for a few minutes till you get the right consistency.

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