The whole of this month, the Blogging Marathon members have been dishing out recipes from A to Z. September was a month long marathon, with A to Z as the theme.
With Onam around the corner (when we started the BM), I picked Onam recipes as my challenge. This was an exception as the main themes were different.
Today is the last day and you have no idea how much thinking had gone into this post. And how much cheating too! H, D and G were all difficult, but X and Z was almost impossible, given that the recipe had to fit into Sadya theme or at least be a Kerala based one.
The choices for Z were Orange zest rasam, zest (actually, peel)of orange pachadi, zucchini thoran or sambar. These would fit into Kerala cuisine at least, if not Sadya in particular. But I couldn’t get oranges or zucchini here. But I did get some green tomatoes, with had small stripes on them here and there.
These werent the proper ‘Green Zebra‘ tomatoes, but these were green and did have SOME stripe like patterns, so for the lack of choice, I am christening them as Zebra Tomatoes. Scroll down for the recipe and this is one of the ‘Nadan'(kind of means native) recipes.
The regular Avial we make is a mix of a lot of vegetables, but there are a lot of other avial recipes too. Green tomato avial is one. Jackfruit (not ripe) and Mango avial is another.
In Kerala, there is a saying “Chakkayum Mangayum 6 masam, angane-ingane 6 masam”, meaning you manage with Jack fruit and Mangoes for 6 months and then manage with this and that for the remaining 6 months.
- Green Tomatoes: 1/2 kg
- Chillies : 1
- Turmeric powder : 1/4 tsp
- Coconut Oil : 2 tsp
- Curry leaves
- Coconut, scrapped : 3/4 cup
- Jeera, cumin seeds : 1/2 tsp
- Green chillies : 2-3
- Optional step: You can saute 1/2 cup chopped shallots and then start from there.
- Wash clean and cut tomatoes into long finger chips like pieces. Slit the chilli open into two pieces.
- Grind coconut, jeera and chillies into a smooth paste. Now, if you have sauteed the onions, then add the tomatoes and chilli and cook for a minute. Else add the tomatoes, chilli and the ground paste together in a pan.
- Cook in low fire until the tomatoes are done. You need to add the turmeric powder and salt too.
- Once the tomatoes are done (they should retain their shape, but its ok if its mushy like mine too :D), take off the heat. Add the coconut oil on top and curry leaves to it.
- Close it with a lid for the flavors to mix. Serve with rice as a side dish.
Previous posts in this series, from A to Z :
- A – Avial, Ada Pradhaman, Achinga Payar – Chena Mezhukkupiratti
- B – Beetroot Kichadi, Beet root thoran, Beans Thoran
- C – Carrot Thoran, Cabbage Thoran
- D – Daal – Parippu Curry
- E – Erisseri – Chena & Mathan Vanpayaru
- F – Fruit Pachadi
- G – God’s Own Country – Kerala
- H – How to Serve a Sadya
- I – Inji Puli
- J – Jackfruit Payasam – Chakka Payasam
- K – Kalan & Koottu Curry
- L – Lemon Rasam
- M – Mambazha Pulisseri & Mathan Pachadi
- N – Neer Moru/ButterMilk
- O – Olan
- P – Payasam & Pookkalam
- Q – Quaker Oats Payasam
- R – Rice and Rasam
- S – Sambar
- T – Thenga paal
- U – Upperi
- V – Vegetable Cutting
- W- Wheat Payasam
- X – Xtra Tips for Preparing a Sadya
- Y – Yam Fry
- Z – Zebra Green Tomato Avial
Logo courtesy : Preeti
Linking this to Valli’s Side Dish Mela.