Kerala Avial

Mixed vegetables in coconut, chillies and cumin sauce

Kerala Avial

Servings: 6

Description

Mixed vegetables in coconut, chillies and cumin sauce

Ingredients

Your choice of mixed vegetables

Other ingredients

To grind to a paste

For tempering/ tadka

Instructions

  1. Wash raw rice. Soak 5 to 10 mins if req. Wash, peel, chop, vegetables as per their type – cut into even and medium size pieces.

  2. Bring water to a boil in a large vessel. When water begins to boil add vegetables one by one – first put vegetables that normally take longer to cook (like ash gourd, drumstick, potato, etc). After a few mins add the other vegetables, raw mango (if adding).

  3. Finally add salt, mix, cover and cook. Stir 2-3 times in between to cook vegetables evenly. Cook till all vegetables are 3/4th cooked. If there is excess water, drain some of it.

  4. As the vegetables are getting cooked, grind together the ingredients for the paste. Add to the vegetables when 3/4th done. Boil/ simmer for 5 mins.

  5. Add the curd, simmer 3-5 mins. Keep stirring in between to avoid curdling. Taste and adjust salt.Remove from heat.

  6. For tadka, in a small pan heat coconut oil. Add mustard seeds and let splutter. Add curry leaves and pour this tempering over the avail. Immediately cover with the lid to retain the aroma. Set aside 1-2 mins.

  7. Then serve hot with steamed rice and papad.

Note

If adding raw mango, chop into medium chunks and add. Then reduce the amount of curd accordingly as the raw mango itself is sour.
Instead of adding tempering, you may pour 2 tbsp raw coconut oil over the avail after removing from heat.
To use yam – scrape yam and chop. Then wash under running water by turning them with the help of a perforated ladle. Then add to the vessel by draining yam in the ladle. Never touch washed yam with bare hands as it will leave marks in your hands.
Adding onions to paste is very optional. Traditional Kerala Avial does not have onions. But adding it gives it even more flavour and a nice consistency gravy.
Add vegetables of your choice from the above list. It is not necessary that all the mentioned vegetables be added.
Vegetables like cabbage, beetroot, cauliflower are not found in an avail.
Cut vegetables into even sizes for even cooking.
Coconut oil is a must – either in raw form or as tempering.

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Prathima Thotanthillaya