Avial
Aviyal (avial) is a delicious preparation made with mixed vegetables, curd, coconut and seasoned with coconut oil and curry leaves. It occupies an important place in Kerala cuisine and is a must for Onam Sadya.
Ingredients needed
Ash gourd -3/4 cup
Cucumber - 1 cup
Carrot -1
Drumstick -1
Beans -6-7
Potato -1
Raw plantain -1
Raw Mango - few pieces (5-6 medium size pieces)
Elephant foot yam -100 grams
Curd -2 tbsp
For the grinding
Grated coconut - 1 cup
Cumin seeds /Jeera - 1/2 tsp
Green chilli -3
For the seasoning
Coconut oil - 2-3 tsp
Curry leaves - few
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.
Method
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.
It is a fantastic side dish for rice and can also be served with adai.
Note - You can skip curd, if you are adding raw mangoes or add according to the sourness you want. Since I love curd, I have added very less quantity in-spite of adding raw mangoes.
Ash gourd -3/4 cup
Cucumber - 1 cup
Carrot -1
Drumstick -1
Beans -6-7
Potato -1
Raw plantain -1
Raw Mango - few pieces (5-6 medium size pieces)
Elephant foot yam -100 grams
Curd -2 tbsp
For the grinding
Grated coconut - 1 cup
Cumin seeds /Jeera - 1/2 tsp
Green chilli -3
For the seasoning
Coconut oil - 2-3 tsp
Curry leaves - few
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.
Method
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.
It is a fantastic side dish for rice and can also be served with adai.
Note - You can skip curd, if you are adding raw mangoes or add according to the sourness you want. Since I love curd, I have added very less quantity in-spite of adding raw mangoes.
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