Avial (Mixed Vegetables in Coconut Gravy)

What is Avial?

The recipe for Avial is very similar to Majjige Huli, the difference being 1 tsp cumin seeds are added while coconut is ground. The vegetables commonly used are: Suvarna Gedde (Yam), BaLekai (unripe Plantain), Boodu Kumbalakai (Ash Gourd), Carrots, Green or Long Beans, Badanekai (Aubergines), Nuggekai (Drumsticks), Thondekai (Ivy Gourd), Mangalore Southekai (Cucumber), Patlakai (Snake Gourd), etc. If you cannot find all the vegetables, you can also use frozen mixed veg pack!

Gasi (Veg/Legumes in Spicy Coconut Gravy)

Gasi is Vegetables or Legumes in Spicy Coconut Gravy. Gasi can be made with different vegetables, popular ones are: Green Peas, Black Chick Peas or any other legumes, Green Beans, Cabbage, Potatoes, Mangalore Southekai, Thondekai (Ivy Gourd), Budu Kumbalakai (Ash Gourd), etc. 

Ingredients
Tharakari (Vegetable) (chopped) or KaaLu (Legumes) (soaked overnight or canned): 1 cup
Neerulli (Onion): 1 (chopped)
Huli (Tamarind): a marble-sized piece
Neeru (Water): 1 cup
Uppu (Salt): to taste

for Roasting & Grinding
Thenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 2
Kothambari Beeja (Coriander Seeds): 1 tsp
Arashina (Turmeric Powder): 1 tsp
Enne (Oil): 1 tsp

for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp

Method
Boil the vegetable pieces or soaked legumes, tamarind and salt in a saucepan of water for 10 mins. In a  small pan, roast in oil the red chillies, coriander seeds & turmeric powder (add in that order). Grind them with coconut, add it to the Gasi and simmer for 5 mins. Heat oil again in the small pan and add oggarane ingredients to it. Pour this over the Gasi just before serving.

Puli Kajipu (Vegetables in Coconut and Yogurt Gravy)

Puli means Sour and Kajipu means gravy in also known as, Majjige Huli in Kannada (language of Karnataka, India). Puli Kajipu can be made with different vegetables, popular ones are: Green Beans, Marrow, Budu Kumbalakai (Ash Gourd), Badanekai (Aubergine), Bendekai (Okra), Capcicum, BaLekai (Plantain), Alasande (Long Beans), Mangalore Southekai, Hagalkai (Bitter Gourd), Thondekai (Ivy Gourd), Suvarna Gedde (Yam), etc. For the latter two, stir fry them in oil rather than boil in water to avoid stickiness.

Ingredients
Tharakari (Vegetable): whichever you fancy (chopped into large chunks)
Thenginakai (Coconut): 1 cup (grated)
Arashina (Turmeric powder): 1 tsp
Hasi Menasu (Green Chillies): 2 (slit)
Mosaru (Yogurt): 1/2 cup
Neeru (Water): 1 cup
Uppu (Salt): to taste

for Oggarane/Tempering
Jeerige (Cumin Seeds): 1 tsp
Karibevu (Curry Leaves):4-5
Thuppa (Ghee): 1 tsp

Method
Boil the vegetable pieces, green chillies, turmeric and salt in a saucepan of water for 10 mins. Grind the coconut with some water and add it to the Puli Kajipu along with the mosaru and simmer for 5 mins. Heat the ghee in a small pan and add oggarane ingredients to it. Pour this over the Puli Kajipu just before serving.

Tharakari Bol Saaru (Vegetable Clear Soup)

What is Saaru?

Bol Saaru is vegetables in a clear soup. Popular ones are: Boodu Kumblakai (Ash Gourd), Bendekai (Ladies Finger/Okra), Beetroot, Kombasure (any other Gourd), etc.


Ingredients
Tharakari (Vegetables): 1 cup (chopped)
Huli (Tamarind): a marble sized piece
Menasina Pudi (Chilli powder): 1 tsp
Arashina (Turmeric powder): 1 tsp
Kothambari Soppu (Coriander leaves): few strands (chopped)
Neeru (Water): 2 cups
Uppu (Salt): to taste

for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Hingu (Asafoetida): 2 pinches
Karibevu (Curry Leaves): 4-5
Bellulli (Garlic): 2 cloves
Enne/Thuppa (Oil/Ghee): 1 tsp

Method
Boil the above ingredients in a saucepan for 15 mins. Heat the oil/ghee in a small pan and add oggarane ingredients to it. Pour this over the saaru just before serving.