Ingredients:
- Vegetables (cut into long pieces):
- 1/2 cup carrot
- 1/2 cup potato
- 1/2 cup green beans
- 1/2 cup drumstick (moringa)
- 1/2 cup raw banana (or plantain)
- 1/2 cup bottle gourd (lauki or sorakaya)
- 1/2 cup pumpkin
- 1/2 cup snake gourd (optional)
- For the Coconut Paste:
- 1 cup grated fresh coconut (or desiccated coconut)
- 2 green chilies (adjust to spice level)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
Tips:
Carrot, drumstick, potato and beans are the key ingredients you can add or remove any other vegetables according to your taste.
- For the Tempering:
- 1 tablespoon coconut oil (preferably)
- 1 sprig curry leaves
- 1/2 teaspoon mustard seeds
- Other Ingredients:
- 1/2 cup yogurt (optional for tanginess)
- 1 tablespoon coconut oil (for finishing)
- Salt to taste
Instructions:
- Prepare the Vegetables:
- Cut all the vegetables into long, uniform pieces (as per your preference).
- In a large pot, add the vegetables (except the raw banana) and pour water just to cover them. Add salt and turmeric powder.
- Cook the vegetables until they are soft but not mushy (about 10-15 minutes). Ensure the vegetables are cooked well but not overcooked.
- Make the Coconut Paste:
- In a blender or mortar and pestle, grind the grated coconut, green chilies, cumin seeds, and turmeric powder into a smooth paste. Add a little water if needed.
- Combine the Paste with Vegetables:
- Once the vegetables are cooked, add the coconut paste into the pot. Stir gently, ensuring the vegetables are well coated with the coconut paste.
- Add the yogurt and mix well. Let the mixture cook for 5-10 minutes on low heat. If you’re not using yogurt, you can skip this step.
- Tempering:
- In a small pan, heat 1 tablespoon of coconut oil. Add mustard seeds and let them splutter.
- Add the curry leaves and sauté for a few seconds until fragrant.
- Pour this tempering over the cooked vegetables and coconut mixture. Stir gently.
- Finish and Serve:
- Drizzle another tablespoon of coconut oil for richness and mix.
- Avial is typically served with rice, Kerala sambar, or on its own as part of a traditional Kerala feast.
Tips for the Perfect Avial:
- Vegetables: You can vary the vegetables based on availability. Common vegetables for avial are carrots, beans, potatoes, and raw banana. Some also add yam and drumstick (moringa).
- Coconut Paste: Fresh coconut is the key to making a rich, creamy texture. If you don’t have fresh coconut, you can use desiccated coconut but soak it for a few minutes in warm water before grinding.
- Yogurt: Adding yogurt gives a nice tanginess to the dish. If you prefer a vegan version, you can skip the yogurt and add a little extra coconut milk.
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