Yet another recipe inspired from the Kerala cuisine! A very simple and easy to make vegetable stew made with boiled vegetables made rich with coconut and curds! This recipe never misses its place in any wedding lunch spread and although originating from Kerala, it is a favorite dish among the Tamilians too!
Many vegetables compliment this dish and the most common are white pumpkin, yellow pumpkin(squash), beans, carrot, raw banana(வாழைக்காய்), green peas, drum sticks(முருங்கை) and brinjal! You can mix and match the veggies based on your preference but broadly the above are the veggies commonly used. Onions, garlic or tomatoes is a strict NO to this recipe! So, don't try to innovate with these and end up losing the traditional flavour of the recipe:-)!
Ingredients:
- 3 cups vegetables slit in length
- 1/2 cup shredded coconut
- 4 to 5 green chillies or your preference
- 1/2 tsp cumin seeds
- 1 cup curd, whisked
- 2 tsp of coconut oil
- a spring of curry leaves
- salt to taste
Prep time: 15 mins Cook time: 20 mins
Preparation:
- Cut the vegetables by length and boil them in a deep pan with just enough water and salt.
- If you are adding beans, suggest you start boiling the beans first and add the other veggies after 5 mins. Beans takes longer to cook than the other veggies in my experience.
- Meanwhile, grind the coconut, green chillies and cumin seeds into a fine paste
- Once the veggies are boiled, add the coconut paste, sprig of curry leaf and bring to a boil.
- Switch off the heat, add the coconut oil, mix well and allow the gravy to cool.
- Your Avial is almost done except for the finishing touch:-)!
- Just before serving, mix in the whisked curd to the gravy and heat for a couple of minutes on low flame!
- Tasty Avial is ready to be served with hot rice and dhal or as a side for "adai"
Foot note:
- Coconut adds the main flavour to this recipe followed by the curds. So, do not go low on coconut! For diet reasons, if you prefer to add less coconut, the only compromise will be on its authentic taste:-)!
- Some do not prefer to add beans, its purely your choice!
- It is important to boil the vegetables to the right texture. You can either steam them or boil them in a pan with little water. If you pressure cook them, they may get over boiled and end up being mashed!
- The vegetables should not be mashed up for this dish, so, do not over boil.
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| Avial! |
Ingredients:- 3 cups vegetables slit in length
- 1/2 cup shredded coconut
- 4 to 5 green chillies or your preference
- 1/2 tsp cumin seeds
- 1 cup curd, whisked
- 2 tsp of coconut oil
- a spring of curry leaves
- salt to taste
Prep time: 15 mins Cook time: 20 mins
Preparation:
- Cut the vegetables by length and boil them in a deep pan with just enough water and salt.
- Switch off the heat, add the coconut oil, mix well and allow the gravy to cool.
- Your Avial is almost done except for the finishing touch:-)!
- Tasty Avial is ready to be served with hot rice and dhal or as a side for "adai"
Foot note:
- Coconut adds the main flavour to this recipe followed by the curds. So, do not go low on coconut! For diet reasons, if you prefer to add less coconut, the only compromise will be on its authentic taste:-)!
- Some do not prefer to add beans, its purely your choice!
- It is important to boil the vegetables to the right texture. You can either steam them or boil them in a pan with little water. If you pressure cook them, they may get over boiled and end up being mashed!
- The vegetables should not be mashed up for this dish, so, do not over boil.
What are all the vegetables you added?
ReplyDeleteJJ...i added 1 carrot, 1 raw banana, little white pumpkin, green peas and beans:-)
ReplyDelete