Tuesday, October 14, 2008


I have extremely fond memories of Avial from childhood. Every year I would get invited twice to my friend Vimi's home for Onam and Vishu. They would have elaborate n course meals on banana leaf and I would eat until I could eat no more. The dishes I remember the most are the Avial, Kootu Curry, Payasam and Sambhar. We would eat the entire meal and then take a break of a couple of hours before her mom gave us piping hot payasam or pradhavan to fill the very small gap created in our tummies from an hour of activity. Those days of high metabolism were sheer bliss when I could eat without bothering about the weight I would put on ;). Sigh....:)...The credit for this recipe goes to my MIL and FIL who sent me elaborate emails on the process of this dish. Part of the credit also goes to my friend's mom who explained the recipe to me several times when I was a kid:D:D


  1. White pumpkin - 8 inch piece
  2. Yellow pumpkin - 8 inch piece
  3. Raw banana - 3
  4. Beans - 15-20
  5. Carrot - 2 medium sized ones
  6. Peas - 1 cup
  7. Drum sticks - 2/3
  8. Potato - 1 big
  9. Brinjal
  10. Fresh grated coconut - 1.5 cup
  11. Coconut milk - 1 cup
  12. Jeera - 4 tbsps
  13. Green chillies - 7/8 (or as spicy as you like)
  14. Curry leaves - 7/8
  15. Coconut oil - 1 tbsp
  16. Yogurt - 2 cups
  17. Salt

  1. Cut each of the veggies the length of a matchstick and width of ~ .3 inch (hehe)
  2. Boil them in water until they are a little under done. The veggies that have similar cooking times can be cooked together but I just cooked each of them separately.
  3. Grind the green chillies, jeera and cucunot together into a fine paste.
  4. Heat the coconut oil and add the curry leaves to it.
  5. Add the cooked veggies, salt and the paste and mix together well. Once it is all blended together take it off the gas.
  6. Add the beaten yogurt (as much as required) and mix everything together. Enjoy with hot rice!!!

Friday, October 03, 2008

Navarathri Golu 2008 - My 3rd year:)

This is my 3rd Navarathri Golu, as I have already gushed about before, and I am so in love with it. Since I had more time this year to focus on peripheral development I did a lot of stuff besides the main padis. We reused the padis from last year and my in-laws brought me a lot of more dolls. I also discovered this amazing Japanese store in Mountain View where everything sells for $1.50 and bought loads of dolls and stuff for gifts. Here are the pics -

This is the mail golu with the kalash and marapachi on the 5th step. Priya mentioned that the traditional dolls, kalash and marapachi can also be kept on the second step and we will probably do that next year. This year my second and third step had the international dolls and the 5th step had the new wedding set and chettiar set. The 4th step was dedicated to Astalakshmi and Dasavathar sets.

This is the national park I made with a felt bloth for the base and fake grass that my in-laws got from India. The animals were from Michaels and for the fun of it I called it "Jim Corbett National Park".

This is Rampur village with a pen containing pigs, geese and hens, a bullock cart, a well and few huts.

This "piece of art" is called pebble beach - the logic being that pebble beach is surrounded by golf courses and that explains the grass:D:D. The sea is simulated by using blue times at the bottom of a plastic box and water and there is some frogs dressed for a day at the beach.

This is my bedroom set with a lady looking into the miniature dresser and a guy sleeping on the bed with a pillow and comforter which I made out of paper napkin and gift wrapping paper.

I am already thinking of ideas for my next one and excited about it. Cannot wait until then:) I also made truck loads of food the last two days for all the families that came home for the haldi-kumkum. The menu was curd rice, puliodarai, sundal and kesari. I think I missed taking pictures of all of these. But it was yummy and I am bored of it already:D. Anyways, thats until next Navarathri. Looking forward to all the Diwali goodies now.