Avial Recipe
Ingredients:
For the Avial Paste:
- 1/2 cup grated coconut
- 1-2 green chilies (adjust to your spice preference)
- 1/2 teaspoon cumin seeds
- 1/2 cup yogurt (curd)
- A small piece of ginger (about 1/2 inch)
- A few curry leaves
For the Vegetables: 7. 2 cups mixed vegetables (commonly used: drumsticks, carrots, beans, pumpkin, yam, and raw banana), cut into long strips
- 1/2 teaspoon turmeric powder
- Salt, to taste
For Tempering: 10. 2 tablespoons coconut oil (you can use any cooking oil if you prefer)
- 1 teaspoon mustard seeds
- A few curry leaves
Instructions:
Prepare the Avial Paste:
- In a blender, combine grated coconut, green chilies, cumin seeds, ginger, and curry leaves.
- Add yogurt (curd) to this mixture and blend until it forms a smooth paste. Set it aside.
Cook the Vegetables:
- In a large pan, add the cut vegetables.
- Add turmeric powder and enough water to cover the vegetables.
- Cook the vegetables until they are tender but not mushy. Make sure to cook them with the lid on.
Mix the Avial Paste:
- Once the vegetables are cooked, add the Avial paste to the pan.
- Stir well to combine the paste with the cooked vegetables.
Season with Salt:
- Add salt to taste and mix well.
Simmer:
- Let the Avial simmer for a few minutes on low heat, allowing the flavors to meld together. Stir occasionally.
Prepare the Tempering:
- In a separate small pan, heat coconut oil over medium heat.
- Add mustard seeds. When they start to splutter, add curry leaves.
Temper the Avial:
- Pour the hot mustard seed and curry leaf tempering over the Avial.
- Give it a final stir.
Serve:
- Your Avial is ready to serve. It’s typically served with rice, but you can also enjoy it with dosa or idli.
Remember that you can adjust the spiciness of Avial by varying the number of green chilies. Enjoy this flavorful and nutritious Kerala dish as part of your Onam Sadya or any other meal!
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