Monday, November 30, 2009

Vegetable assortment ~ Avial

This is my favorite accompaniment for lunch. A dish that is healthy and creamy in texture and is considered essential to a Sadya. To make avial you would need ~




Ingredients:
Seasonal vegetables - Depending on what's available with the vegetable vendor like Drumsticks, raw plantains, potatoes, carrots, yam, ash gourd, dosakai (vellarika) -cut into fingers to yield 3cups
Frozen/ Fresh peas - 1/4cup
Turmeric Powder - 1/2tsp
Green chilly - 2 slit
Dried Red Chillies - 3-4 broken into pieces
Coconut gratings - 1/2cup
Garlic - 3-4 pods
Cumin Powder - 1/2tsp
Yogurt - 1/4cup beaten
Raw mango slices/ Green tomatoes slices- 1tbs
Mustard seeds - 1tsp
Shallots - 20 finely sliced
Curry leaves - 2sprigs
Coconut oil to drizzle
Salt to taste.

Into a non-stick pot, combine all the vegetables with a cup of water and turmeric. Cover and cook till the vegetables become tender. Grind the coconut gratings with garlic and cumin to make a paste. Add this masala and the slit green chillies to the cooked vegetables, cover and cook for 5minutes. Once the masala is cooked through add in the mango/ tomato slices and salt. Temper the mustard, curry leaves, shallots and red chillies. Pour the tempering over the cooked vegetables. Simmer for 5 minutes. Take off the flame and add in the beaten yogurt. Once the yogurt has blended in well, drizzle in coconut oil and serve.

5 comments:

  1. Oh my I just miss this dish....love it. We don't add tempering for this.

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  2. Aviyal is my favourite dish, loved ur version too:) But I hardly find our Indian vegetables here, missing the ethnic flavour.

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  3. First time to ur blog....Avial is my fav dish. Following uuuuu.

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  4. I love all avials; comforting and healthy!!
    your version is good (a drizzle of coconut oil), I usually don't add any oil at all ! nice dish!!

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  5. well i didnt know about the drizzle until baby chechi(our cook in kerala) told me this trick...actually it tastes heavenly

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Love,
Ally

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