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Main Course

Avial - Nice One

A semi-dry preparation of a mixture of all sorts of vegetables.

Ingredientsfor 10 servings

1 cup Elephant yam sliced thinly into 1 1/2" length, Chena
1 cup Cucumber sliced lengthy into 11/2" thick pieces, Vellarikka
1 cup Snake gourd sliced into 1 1/2" length pieces, Padavalanga
1/4 cup Carrot sliced into 1 1/2" length pieces
1/2 cup Long runner beans sliced into 1 1/2" length pieces, Payar/Achinga
2 nos Drumstick — cut into 2" length pieces, muringakka
1 nos Raw bananas sliced into 1 1/2" length pieces, Vazhakka
Mango pieces, to taste
1/2 tsp Turmeric powder
Salt, to taste
1/2 Of Coconut — grated
5 nos Green chillies
1/2 tsp Cumin seeds (Jeerakam)
2 sprig Curry leaves
3 tbsp Coconut oil

Preparation

Step 1
Grind together grated coconut, green chillies and cumin seeds into a coarse paste. Set aside. 2)Heat 2 tbsp coconut oil in a thick bottom vessel.
Step 2
Add the vegetables and cook on a low flame.
Step 3
Do not add water.
Step 4
When it is done, add turmeric powder, salt and Stir everything together thoroughly.
Step 5
Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables.
Step 6
When steam comes out, add the coconut paste and give it a good stir.
Step 7
Take it off the heat.
Step 8
Add the remaining coconut oil and curry leaves and Stir everything together thoroughly.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

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Main Course

Avial - Nice One

A semi-dry preparation of a mixture of all sorts of vegetables.

Ingredientsfor 10 servings

1 cup Elephant yam sliced thinly into 1 1/2" length, Chena
1 cup Cucumber sliced lengthy into 11/2" thick pieces, Vellarikka
1 cup Snake gourd sliced into 1 1/2" length pieces, Padavalanga
1/4 cup Carrot sliced into 1 1/2" length pieces
1/2 cup Long runner beans sliced into 1 1/2" length pieces, Payar/Achinga
2 nos Drumstick — cut into 2" length pieces, muringakka
1 nos Raw bananas sliced into 1 1/2" length pieces, Vazhakka
Mango pieces, to taste
1/2 tsp Turmeric powder
Salt, to taste
1/2 Of Coconut — grated
5 nos Green chillies
1/2 tsp Cumin seeds (Jeerakam)
2 sprig Curry leaves
3 tbsp Coconut oil

Preparation

Step 1
Grind together grated coconut, green chillies and cumin seeds into a coarse paste. Set aside. 2)Heat 2 tbsp coconut oil in a thick bottom vessel.
Step 2
Add the vegetables and cook on a low flame.
Step 3
Do not add water.
Step 4
When it is done, add turmeric powder, salt and Stir everything together thoroughly.
Step 5
Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables.
Step 6
When steam comes out, add the coconut paste and give it a good stir.
Step 7
Take it off the heat.
Step 8
Add the remaining coconut oil and curry leaves and Stir everything together thoroughly.