Avial Easy
Veggies cooked with curd and coconut paste.
Ingredients
- 50 g French Beans
- 50 g Carrot
- 50 g Yam Chena
- 50 g Long beans Karamani
- 50 g Cluster beans Kothavarakka
- Raw banana half
- 50 g Yellow pumpkin
- 1 no Potato big
- 2 nos Brinjal
- 1 sprig Curry leaves
- 1/2 cup Tamarind pulp
- 1/2 cup Curd fresh
- 1/2 tsp Chilly powder
- 1/2 tsp Turmeric
- 1 tsp Coconut oil
- Salt to taste
Finely grind together:
- 1/2 cup Coconut grated
- 1/2 tsp Cumin seeds Jeerakam
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 all veggies with 2 cups of water along with chilly powder, turmeric and cook covered.
- When the veggies are cooked, add the tamarind pulp. Add salt to taste.
- When the tamarind is cooked add the coconut-cumin paste.
- 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.
- Tips:- 1)The onion paste, curd and coconut should get cooked in the steam after the stove is switched off. That is the secret of avial.
- A wonderful aroma of authentic kerala avial will arise the moment coconut oil is added at the end.
Tried this recipe?Let us know how it was!