Avial
Aviyal, is one for the most popular, traditional dishes of South Indian cuisine without which no feast is complete.
Servings: 4
Ingredients
- Drumstick - 1/2 cup or 2 sticks
- Carrot - 1/4 cup
- Beans - 1/4 cup
- Potato - 1/4 cup
- Yellow squash - 1/4 cup
- Capsicum - 1/4 cup
- peas - 1/4 cup
- any other vegetable of your choice like brinjal cauliflower, white squash, chayote squash etc..
For gravy
- Coconut - 1/2 cup
- grated or sliced
- Jeera - 1 Tbs
- Ginger - 1/2 inch
- Green chillies as per taste
- Thick curd - 1 to 1.5 cup
- salt
For Tempering:
- Coconut Oil - 2 tbs
- Mustard - 12 tsp
- Curry Leaves - one strand
Instructions
- 1) Wash all the vegetables thoroughly and cut them into long finger size pieces or cubes. Just make sure there are not too small.
- 2) Cook the cut vegetables with salt and water( add little water so that the vegetables don't lose their shape).
- 3) The vegetables should be soft enough to break when you press it with your thumb. Do not over cook.
- 4) If there is excess water left in the bottom strain it and leave the vegetables in the strainer for a while.( the strained water is like a vegetable stock so this can be used to make soup)
- 5) Now grind the coconut, whole jeera, green chili and the ginger into a course paste adding the strained water as required. don't make it too watery.
- 6) It should be somewhere between semisolid and watery so that it coats the vegetables.
- 7) In a wok add the strained vegetables and the ground paste and cook them for few minutes
- 8) Now add the curd and give it a quick stair. Do reduce the flame before adding curd or else it will break.
- 9) Let it cook for 2-3 min in low flame.
- 10) Season it with mustard seeds and curry leaves. Add little coconut on top before serving.
- It smells and tastes awesome.Goes good with Adai ( dal dosand hot rice. mumm yummoo.