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This recipe was created for The Cleaver Quarterly's illustrated cook book 'The Illustrated Wok' in which artists from around the world illustrated chef's recipes. This delicious Cauliflower recipe was created by Chef Lien Lin. I explored using both traditional materials and digital in this piece.
Aviyal (pronounced as (uh-v-ul)) is a dish from the lush green State of Kerala in South India. It is a thick mixture of steamed vegetables in spiced coconut curry. It is known for it’s rich flavor and is usually served with steaming hot rice or indian chapathi bread. There’s something about the smell of cummins together with curry leaves & coconut that draws me to it. I enjoy this recipe from my mom on any given day. A small tip: You can also try this recipe with different vegetables of your choice like pumpkin, beets, eggplant, cucumber, drumsticks etc. to add a new flavor every time you make this dish. Happy cooking and enjoy your vegetarian feast! I’d be delighted to hear your curry adventure, so do drop me a line or two in your coffee time! Enjoy!
Dutch Indian food is the only food, where I forget to be a vegetarian...my mom's Sateh Babi are delicious, together with my granny's recipe for Atjar Tjampur, Tjampur means 'a bit of this and a bit of that'...Selamat Makan! (Bon Appetit)
I love all things cauliflower! (also, I realize the hummus dip recipe doesn't list the cauliflower as an ingredient, but the text does explain that you are dipping the cauliflower into the humus for a tasty treat, so I figure that counts---plus, the whole point of not wasting food is to creatively use up the leftovers, which is what this page is all about--so I hope, really hope, that you will accept these three cauliflower feasts as three recipes using cauliflower! Much obliged!