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.

AVIAL: VEGETABLES IN COCONUT GRAVY

AVIAL - GRAVY VERSION

KERALA STYLE

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

AVIAL - DRY 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)

          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 (2 glass)    

Method:    

• Pressure cook cut vegetables for 1-2 whistles by adding Turmeric powder, salt, few drops of Coconut oil and enough water.

          Instead of pressure cook, you can also boil the vegetables adding few drops of Coconut oil, Turmeric powder, salt and enough water.

          Do not overcook the vegetables as they might turn into paste in the gravy.

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

• 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, add boiled vegetables (along with the water in which they were boiled), ground coconut mixture and mix well. If required, add some water.

• If you are using Tamarind extract, add the extract and mix well. Bring the gravy to a boil and switch off the gas/stove. If you are using Yogurt, bring the gravy to a boil and then switch off the gas/stove. Add yogurt and mix well.

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