Veggies cooked with curd and coconut paste.
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| Prep Time | 40 minutes |
| Servings |
people
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Ingredients
- French beans - 50 g
- Carrot - 50 g
- Yam(Chena) - 50 g
- Long beans(Karamani) - 50 g
- Cluster beans(Kothavarakka) - 50 g
- Raw banana(half) -
- Yellow pumpkin - 50 g
- Potato(big) - 1 no
- Brinjal - 2 nos
- Curry leaves - 1 sprig
- Tamarind pulp - 1/2 cup
- Curd(fresh) - 1/2 cup
- Chilly powder - 1/2 tsp
- Turmeric - 1/2 tsp
- Coconut oil - 1 tsp
- Salt to taste -
Finely grind together:
- Coconut(grated) - 1/2 cup
- Cumin seeds(Jeerakam) - 1/2 tsp
Ingredients
Finely grind together:
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Instructions
- Coarsely grind together small onions, green chillies and ginger. Keep aside.
- Grind grated coconut and cumin seeds to a fine paste. Keep aside.
- Chop all veggies into about 3 inches long thin strips.
- Cook well until the desired consistency is obtained, which is a semi gravy form.
- Now add the onion paste and the curd.
- Just mix well and switch off the flame. :-Do not let the onion paste and curd get cooked. This will spoil the authentic flavor.
- Now add a tsp of coconut oil and curry leaves, mix well and keep the vessel closed. Serve avial with rice.
- A wonderful aroma of authentic kerala avial will arise the moment coconut oil is added at the end.
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