Avial
Avial / Aviyal
Ingredients:
Yam 4 (2 inch sized cubes)
Pumpkin 4 (2 inch sized cubes)
Ash Gourd 4 (2 inch sized cubes)
Snake Gourd 4 (2 inch sized pieces)
Carrot 4 (2 inch sized cubes)
Drumsticks 4 (4 inch long pieces)
Potato 4 (2 inch sized cubes)
Sweet Potato 4 (2 inch sized cubes)
Bottle Gourd 4 (2 inch sized cubes)
Freshly Scraped Coconut 1 cup
Thick Plain Yogurt 1 cup
Green Chiles 4
Cumin Seeds 1 tbsp
Salt to taste
Talimpu:
Mustard Seeds 2 tsps
Curry Leaves 8
Pure Ghee / Fresh Coconut Oil 2 tbsps
Method of preparation:
Remove stems, wash and roughly chop green chiles.
Whisk together yogurt and coconut.
Grind green chiles, cumin seeds and salt into fine paste.
In a deep bottomed vessel, add all the chopped vegetable cubes, ground green chile paste and a cup of water.
Cook covered on low flame until all the vegetables are soft and just cooked.
Strain any excess water away.
Heat ghee or coconut oil in a pan, add all talimpu ingredients.
When mustard seeds start spluttering, add all cooked vegetables and whisked yogurt coconut mixture.
Stir thoroughly and remove from heat.
Serve with steamed rice.
Notes: Add your choice of vegetables except those that ooze color (beetroot), those that are sticky (bendi) and those that are bitter (bitter gourd).
Related Posts
---------
8 Comments
Jump to comment form | comments rss [?] | trackback uri [?]