AVIAL

Avial , pronounced is a dish that is common in Kerala as well as Tamil cuisine andUdupi cuisine. It is a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralian vegetarian feast.

INGREDIENTS
  • Ash gourd
  • Cucumber
  • Carrot
  • Drumstick
  • Beans
  • Potato
  • Raw plantain
  • Raw Mango
  • Elephant foot yam
  • Curd
  • Grated coconut
  • Cumin seeds /Jeera
  • Green chilli
  • Coconut oil
  • Curry leaves
PREPARATION
  • Peel the skin and cut all the vegetables into 2 inch long piece.
  • Coarsely grind grated coconut, green chillies and cumin seeds. Keep it aside.
  • Since each vegetable needs different time for cooking, I cooked cucumber, plantain and ash gourd together in a pan separately adding salt needed for that alone. When it is half cooked, add chopped raw mangoes.
  • Pressure cook the rest of the vegetables adding salt and turmeric powder for 2 whistles.You can cook in open pan also.The vegetables should be soft but not mushy. (use very less water and cook)
  • Add the grounded coconut paste and cook for a few minutes. Remove from flame.
  • Add curd and mix well. Check for salt. Season with coconut oil and curry leaves.

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