Kalla Veettu Aviyal
This is another common side dish prepared for chettiar breakfast. As the name indicates chettiars would have copied the preparation of this gravy from some other community. I remember my Great grandma instructing the cook at home to make this gravy for breakfast. So I believe this Aviyal have remained the favorite of chettiars since a long time.
Ingredients
Brinjal-2 to 3
Potato-1
Tomato-1
Onion-1
To grind masala
Coconut-4 table spoons
Fennel seeds-1 teaspoon
Cashewnut-5 or pottukadalai-1 table spoon
Red chillies-5
To season
cinamon-a small piece
Clove-2
Fenel seeds-1 teaspoon
Curry leaf-little
Procedure
Grind the items mentioned in’ to grind’ to a smooth paste.
Cut the brinjal and potato into small pieces (Always put the brinjal and potato in water after cutting. This will prevent them from changing color)
Cut the onions and tomato also into small pieces.
Keep the kadai in the stove. Pour 2 table spoons oil
Season with the items mentioned in’ to season’
Put the onions and tomatoes first and sauté for 2 minutes
Then add the brinjal and potato pieces sauté for a minute
Add 2 to 3 cups of water and little turmeric powder
Half close the kadai with a lid.
Keep the flame in medium
Cook till the potatoes are well cooked
Once the potato pieces gets cooked add the grinded masala along with the water needed
( Quantity of water depends on the consistency in which you want the gravy)
Allow the curry to boil for 5 minutes in medium flame after adding the masala.
When it boils the gravy will get thicker in consistency because of the cashews (or pottukadalai) in the grinded paste.
Switch off the stove and garnish with coriander leaves .
Brinjal-2 to 3
Potato-1
Tomato-1
Onion-1
To grind masala
Coconut-4 table spoons
Fennel seeds-1 teaspoon
Cashewnut-5 or pottukadalai-1 table spoon
Red chillies-5
To season
cinamon-a small piece
Clove-2
Fenel seeds-1 teaspoon
Curry leaf-little
Procedure
Grind the items mentioned in’ to grind’ to a smooth paste.
Cut the brinjal and potato into small pieces (Always put the brinjal and potato in water after cutting. This will prevent them from changing color)
Cut the onions and tomato also into small pieces.
Keep the kadai in the stove. Pour 2 table spoons oil
Season with the items mentioned in’ to season’
Put the onions and tomatoes first and sauté for 2 minutes
Then add the brinjal and potato pieces sauté for a minute
Add 2 to 3 cups of water and little turmeric powder
Half close the kadai with a lid.
Keep the flame in medium
Cook till the potatoes are well cooked
Once the potato pieces gets cooked add the grinded masala along with the water needed
( Quantity of water depends on the consistency in which you want the gravy)
Allow the curry to boil for 5 minutes in medium flame after adding the masala.
When it boils the gravy will get thicker in consistency because of the cashews (or pottukadalai) in the grinded paste.
Switch off the stove and garnish with coriander leaves .
13 comments:
am sure potato and brinjal combination will be good. My mom used to do this kuruma with cabbage.. She will steam the cabbage seperately before using it for kuruma.
Hi Solai,
Have just blogged your unusual Aviyal as a model recipe in the 1001 Aviyal cookbook at http://ramkicooks.blogspot.com/
/Thanks for the recipe
Hi Solai Aunty ,
Your blog is very very helpful for beginners like me. I usually call my mom every time to make chettiar specific food ..After seeing your site i stopped calling her and started making on seeing ur recepies. Thanks again aunty.
Hi Aunty,
Tried this aviyal and ur adai recipe.Easy and Tasty different aviyal!Thank u !!!
Hello achi, i visit your blog regularly, I am from karaikudi.i want to know What is the difference between kalla veetu aviyal and vengaya koss? Just the brinjals?
Also what is the recipe for thirakal? I think it is also similar one. Can u please clarify my doubt?
You are right Lakshmi.In Kalla veettu aviyal,we add brinjal and cut vegetables little big.Thirakkal almost the same
Hi Aunty,
Your blog really helps as it has minute details and the integrediant pictures really helps...Thanks and please do keep posting more..
Hi Aunty
I tried this dish ..It was nice and yummy...
Thank u for posting such a nice recipe...Everyone in my family liked it so much..they had more idlis with this side dish..
hi aunty,
i have just joined your kitchen, i have a 2 year old baby girl, i dont know what to give her as breakfast. she doesnt like sweets, prefers kaaram.
pls suggest with some breakfast receipe
Dear doom,you can give idly,rice and any item that you find in the blog for your two year old little girl.Two year olds can digest almost everything since they have all the teeth and can chew well.
hi aunty,
thank you. will try some of your receipes and let you know the result
bhuvana
Hello aunty,
We had this dish with edlies,turned out great,it was fast and easy to make,good for a change other than the usual sambar we make,this is new to us,very delicious,thank you,skl
Hi Solai Aunty,
I am a big fan of your blog. Initially when I join my husband in aboard I don’t have any idea about cooking. Now I have tried almost half of your recipe. Almost all the recipe was a huge success. Happy to have a guide like you for learners like me :) keep posting new recipe.
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