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Posts Tagged ‘mixed vegetable curry’

 Avial

 

Avial is a traditional dish of Kerala. It is a very tasty and healthy dish, as it contains lots of vegetables. My mother used to cook this a lot. Whenever she does avial, she would also make plain thur dhaal, so we can have parupu saadham with a drop of ghee with avial side. And she would make the avial little dilute, so we can have avial mixed with rice-with lemon pickle as side.

Avial veggies Vegetables Used: Clockwise

Carrots, beans,potatoes,White pumpkin,Raw bananas,Avaraikai-broad beans,chakottai-jackfruit seeds,Chowchow-chayote,Drumsticks.

Other vegetables that may be used in avial preparations:

Raw mango pieces,Orange pumpkin,Cluster beans-kothavaranga, suran-senaikizhangu or  malabar Yam.

 Ingredients:

  • Vegetables peeled and chopped lengthwise into 1 1/2 inch pieces-3/4th cup in each variety.
  • Coconut oil-3tbl sps.
  • Curry leaves-1string.
  • Fresh thick Curd-1/2 cup.
  • Salt to taste.
  • A pinch of turmeric.(optional).

Grind to a paste

  • Grated fresh coconut-1 cup.
  • Cumin seeds-11/2 tsp.(optional).
  • green chillies-6 or depending on your spice level.
  • Raw rice- 1tsp-soaked in water-for better consistency.(optional).

Preparation:

  1. Keep a wide pan with a little water in heat.
  2. I would start by putting drumsticks first, allow it to cook for 3 or 4 min, followed by carrots, broad beans, beans etc. I would add soft vegetables like potato in the last-so all the vegetables are evenly cooked.
  3. Mix the ground paste to whipped curds, with a pinch of turmeric and salt and add it when the vegetables, when theyare about to be done.
  4. Reduce the flame and stir the gravy occasionally, so the curds don’t disintegrate
  5. Garnish with curry leaves just before removing it from heat.
  6. Pour warm coconut oil over and avial and cover it, so the aroma doesn’t escape.

Note: Avial  is a customary side  dish for Malabar adai. Can be done with 4 or 5 vegetables also.

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