Thursday, August 1, 2013

Avial

Yum
Avial is I believe a Tamil/ Kerala version of the Kannada majjige huli. Majjige huli is made only from white pumpkin, but Avial has loads of vegetables. An awesome combination with dosa or adai (dal dosa). Don't fret if you don't have all the vegetables mentioned in the list, just add what you have at home and make your own version of avail like I did.




Avial


South Indian stew made with vegetables, coconut and yoghurt

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     20 minutes
Cook time:     30 minutes
Yield:              2-3 Servings

Ingredients:

1/3 cup Coconut
3 tsp Jeera / Cumin Seeds
2-3 Green Chillies
1 cup Curd / Yoghurt
2.5-3 cups of mixed Vegetables
4-5 Curry Leaves
2 tsp Oil
Water
Salt

Method:

  • Cut all the vegetables roughly, appx 1” pieces.  Generally used vegetables for avail are Drumstick, Carrot, French beans, Yam, Pumpkin, Raw banana and brinjal. I did not have all these, so I used Carrot, French beans, brinjal, potato and capsicum.
  • Boil water in a pan and add the vegetables to it and cook until they are done but still firm. Add the vegetables that take longer to cook first. Veggies like brinjal, capsicum, raw banana can be added after 3-4 mins.
  • Grind together coconut, 2 tsp jeera and green chillies into a fine paste.
  • Add the paste to the vegetables once the vegetables are done
  • Add salt and 1 cup water and boil for 3-4 mins. Adjust the water according to the desired consistency.
  • Beat the curd until smooth and add to the avial. Cook for 2 mins on low flame.
  • Heat oil in a small pan and add the cumin seeds. Once they slightly brown, add the curry leaves and pour this tempering to the avial.
  • Enjoy hot with rice or dosa.

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