Avial is a mix of different vegetables in a coconut and yogurt mixture.This comes under the list of sadhya recipes,it is one of the main side dish of sadhya.Coming to the recipe Ingredients Drumstick 2 Beans 8-10 Elephant Yam/Chena 160g Raw Plantain 1 Carrot 1 (110g) Pumpkin 110g Potato 110g Water 11/2 cup Turmeric powder 3/4 tsp Green chilly 2-3 Salt to taste Coconut grated 1cup Shallots 6-7 Cumin seeds 1sp Yogurt (thick) 1cup Coconut oil 2 tsp Curry leaves 2 sprig
Preparing Method -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 addthe coconut and yogurt according to your taste and like.
Ingredients Winter Melon 1 cup (Peeled,de seed and diced) Water 1/4 cup or less Salt to taste For Grinding Coconut grated 1 cup Water 1/2 cup Green chillies 2-3 Ginger 11/2" piece Yogurt 1 cup For Tempering Coconut oil 3 tsp Mustard seeds 1/2 tsp Dry Red Chillies 1-2
Curry Leaves a few
Method of preparing
-Grind together the coconut,chillies and ginger along with water into a smooth paste.Lastly add yogurt and blend for 2 seconds and keep this aside. -Cook the melon along with water and salt till soft.Once cooked there should not be any water left. -Add the coconut-yogurt paste and when it just starts to boil off the flame. -Heat oil in a small pan,splutter the mustard seeds,add the dry red chillies and the curry leaves.Now pour this into the cooked melon gravy. -Serve this as a side dish with rice and sambhar
Preparing Method -Cut the carrot into 1/2'' pieces. -Steam or boil the Carrot pieces till soft. -Once cooled add these carrots along with the other ingredients (except ghee) in a blender.Blend till smooth. -Heat a non stick pan,add ghee spreading on all the sides and bottom of the pan. -Pour the blended carrot-mixture into the pan,cover it with a lid and keep on low flame for 20 to 25 minutes (till done) -When cooled cut into pieces and serve.
*Adding the flour is just optional,by adding you get a firmer texture for handling (holding and eating, specially for kids) *If you want you can garnish it with cashew nuts and raisins
Ingredients Drumstick 2 nos (cut 2'' lengthwise) Turmeric Powder 1/2 tsp Green Chilli 2 (slit length wise) Water 1/2 cup Salt as needed For Grinding Coconut grated 1/2 cup Shallots 3-4(roughly chopped) Cumin Seeds 1/4 tsp Garlic pods 2 For Seasoning Oil 1 tbsp Mustard seeds 1/2 tsp
Curry leaves 1 sprig
Method Of Cooking -Coarse grind the grated coconut,shallots,cumin seeds and garlic.Keep this aside. -Cook the drumstick pieces adding water along with turmeric powder,salt and green chillies. -Once the pieces are cooked,add the ground coconut-mixture.Mix this well by stirring for 2-3 minutes. -Off the flame when the mixture becomes dry. -Heat a small frying pan,add oil and splutter the mustard seeds, then add the curry leaves and pour this onto the drumstick coconut mix. -Ready to serve with rice.
Hello friends....Last week was my blog's 1st anniversary...couldn't post anything that day being busy with so many things.In between I had a shoulder pain which enabled me to sit on my PC for long.Now Alhamdulillah I am fine.
