AVIAL: VEGETABLES IN COCONUT SAUCE

AVIAL - DRY VERSION

KERALA STYLE

This dish can also be prepared in a gravy version which is posted in the below link.

AVIAL - GRAVY VERSION

You Need: (To serve 4 people)    

• Cut Vegetables (Cut all vegetables lengthwise and of same size)
• Yam (Ratalu/Genasu)
• Plantain/Raw Bananas (Kaccha Kela/Bale Kai)
• Beans (Hurali Kai)
• Carrots
• Green Peas

               You can also add:

• Pumpkin (Kaddu/Kumbala Kai)
• Snake Gourd (Padval/Chichinga/Padavala Kai)
• Cucumber (Kheera/Kakadi/Saute Kai)
• Brinjal (Baingan/Badane Kai)
• Drum Sticks (Saijan/Nugge Kai)

• Turmeric Powder (Haldi/Arisina) - (1 tsp) Optional

          If you want your Avial in white color, don't use Turmeric powder :)

• Yogurt/Curd (Dahi/Mosaru) - (1 medium cup)

          Instead of yogurt, you can also use Tamarind extract (1 medium cup).     

     To Grind:

• Grated Coconut (Nariyal/Turida Tenginakai) - ( 3 cups)
• Green Chillies (Hara Mirch/Hasi Menasu) - (2-3)
• Curry Leaves (Kadi Patta/Kari Bevu) - (2 sticks)

• Cumin Seeds (Jeera/Jeerige) - (2 tbsp)

     

      For Seasoning:

• Coconut oil - (1 tbsp)
• Mustard seeds (Rai/Sasive) - (1 tsp)
• Red Chillies (Lal Mirch/Kempu Menasu) - (2-3)
• Curry Leaves (Kadi Patta/Kari Bevu) - (1 stick)

• Salt (To taste)
• Water (½ glass)    

Method:    

• Grind grated Coconut, Green Chillies, Cumin seeds and Curry leaves with a little water and salt into moderately thick paste.

• Heat coconut oil in a pan. Add cut Yam and Plantain and Saute for 2 minutes.

• Add remaining cut vegetables, Turmeric powder, salt and Mix well. Saute for 2 minutes. Cover the lid for 7-8 minutes and cook the vegetables on a medium flame till they become soft and tender. Every minute once open the lid and saute the vegetables. Do not add water and do not overcook the vegetables.

• When the vegetables are cooked, add ground coconut mixture and mix well.

• If you are using Tamarind extract, add the extract and mix well. Saute the mixture for 2 minutes and then switch off the gas/stove. Make sure you use thick tamarind extract and is not watery. If you are using yogurt, saute the vegetables in coconut sauce for 2 minutes, switch off the gas/stove. Then add yogurt and mix well.

• Heat Coconut oil in a pan. Add Mustard seeds, Red Chillies and Curry leaves one by one. Saute for 2-3 seconds.

• When mustard seeds starts spluttering, switch off the stove and add this seasoning to the Vegetables. 

• Serve hot with with Rice-Rasam or Rice-Sambar. This will also go well with Chapatis.