Elephant Yam/Chena 160g
Raw Plantain 1
Carrot 1 (110g)
Water 11/2 cup
Turmeric powder 3/4 tsp
Green chilly 2-3
Salt to taste
Coconut grated 1cup
Cumin seeds 1sp
Yogurt (thick) 1cup
Coconut oil 2 tsp
Curry leaves 2 sprig
-Peel and cut all the vegetables into 1.5'' lengthwise.
-Coarsely grind the coconut,shallots and cumin seeds without adding water and keep aside.
-Heat a wide mouthed utensil adding all the vegetables,turmeric powder,slit green chilly, salt and water.
-Once the vegetables are cooked (be careful not to overcook),add the ground coconut mixture.Mix it well with the vegetables by stirring.
-After 2 minutes put the flame at very low and add the slightly whisked yogurt.Mix this well with the vegetables and just before boiling,off the flame.
-Add the coconut oil and the curry leaves.Keep covered for 10-15 minutes and then serve.
*You can use any vegetables of your choice,but use the stiff ones and not the mushy ones.
*Avial is prepared in a dry form,but here we all like it in a gravy form therefore you can add the coconut and yogurt according to your taste and like.
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