Kerala Avial
A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste and a spoonful of yogurt. Avial is the centrepiece of the Kerala Sadya and arguably its most loved dish.
Ingredientsfor 2 servings
- Elephant yam(Chena) (cut into pieces
- Plantain(Pachakkaya) (cut into pieces
- Carrot (cut into pieces
- Beans(Achinga) (cut into pieces
- Drumsticks(Muringakkaya) (cut into pieces
- Raw mango(Pacha manga — cut into pieces, pacha manga
- 8 nos Green chillies — cut into long pieces
- 11/2 cup Coconut — grated
- 3 nos Small onions (Kunjulli)
- 1/2 tsp Cumin seeds (Jeerakam)
- 1/2 tsp Chilly powder
- 1/2 tsp Turmeric powder
- 1/2 cup Sour curd
- Tamarind juice — soaked in water (Puli)
- 2 sprig Curry leaves
- 2 tsp Coconut oil
- Salt, to taste
Preparation
Step 1
Cook the vegetables along with green chillies, turmeric powder, chilly powder, tamarind juice and salt in a pressure cooker.
Step 2
Do not over cook.
Step 3
Drain the left over water from the vegetables.
Step 4
Grind together coconut, cumin seeds, 2 green chillies, curd and small onions along with a little water.
Step 5
Add the ground paste to the cooked vegetables.
Step 6
Cook for a few more mins if you don`t like the raw taste of coconut.
Step 7
Add curry leaves and coconut oil to it 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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