We have a few families here who meet every Saturday evening to chant few devotional hymns apart from Vedic Rudram, Chamakam, Namakam and the Vishnu Sahasranamam. More slokas and bhajans are recited and sung too. We spend three hours of religious chants followed by good food on most Saturday evenings.
The food has no pre-defined menu. It is potluck party, though each one carries what he or she cooks that evening. Also there is no regulation to the quantity. People just bring some 300 ml casserole to as large as 5 litres of prepared dish. Since most of us are from the South states the menu is widely South Indian with the exception of chappatis and related side dishes.
We have been attending this now for a few weeks. For one such meeting I decided to carry Aviyal. Though I cook aviyal, I was looking for a Palghat recipe. I decided to check Jayasree's and Aparna's. Then I stumbled upon this recipe from TONGUE TICKLERS by Sunshine mom.
I had to use the vegetables that were available in Ghana. Apart from that I've followed her recipe. We do not get elephant yam and ash gourd, so I cannot claim that the aviyal was fully authentic. But it sure tasted good.
I doubled the quantity of vegetables and also used baby potatoes whole. The coconut and the rest of the grinding ingredients, I just increased them, not exactly doubled.
My picture might tell you that it was well liked by the people who tasted it. So, have a look at my pictures and follow Harini's recipe for Aviyal from Palakkad here.