Avial ( South Indian Recipes)

Avial is a dish that originated in kerala, but gained an equal fanfare in tamilnadu as well. Rare is the wedding or festive menu that does not include avial! the key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, pumpkin etc are chosen, sliced evenly into thin 1 inch long pieces, and cooked to a crunchy consistency. If you’ve done this, you’ve crossed half the bridge successfully!

 Ingredients

To Be Ground To A Smooth Paste
3/4 cup freshly grated coconut
1 tsp cumin seeds (jeera)
4 green chillies , roughly chopped
1/4 cup water

Other Ingredients
1/2 cup drumsticks , cut into 25 mm. (1") pieces
1/2 cup long french beans , cut into 25 mm. (1") pieces
1/2 cup carrots , cut into 25mm (1”) pieces
1/2 cup yam (suran) , cut into 25mm (1”) pieces
1/2 cup red pumpkin (bhopla / kaddu) cubes
1 raw banana , peeled and cut into 25 mm (1”) pieces
1/2 cup fresh green peas
1/2 cup brinjal (baingan / eggplant) cubes
1/4 tsp turmeric
salt to taste
1/2 cup fresh curds (dahi) , beaten (optional)
2 tbsp coconut oil or any other refined oil
1 tsp cumin seeds (jeera)
7 to 8 curry leaves (kadi patta)

Method

Combine the drumsticks with ¼ cup of water and cover and cook on a medium flame till they are half done.

Add the remaining vegetables, water if required and salt, mix well and cover and cook on a slow flame till the vegetables are tender (approx. 12 to 15 minutes).

Add the prepared paste and ¼ cup of water, mix well and simmer for 12 to 15 minutes or till it becomes semi-dry. Remove off the flame.

Add the curds, oil, cumin seeds and curry leaves and simmer for 2 to 3 minutes. Serve hot.