Avial - Kerala Mixed Vegetable Curry
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| Description : | Avial is the one of the main curry for all vegetarian feast/Sadya. The nice flavor and taste of the Avial is well known in Kerala. Each region has their own method of preparation.. | Category : | Vegetarian |
| Recipe By : | Krishna [ Profile | More ] | Serves : | 6 Adults |
| Difficulty : | Medium | Photo : | Submit |
| Comments: | Rate / Add Comment | Rating: | Not Rated |
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Chena - Elephant Yam- 150 gms
Drumsticks - 50 gms
Vellarikka - Cucumber-100 gms
Padavalanga-Snake gourd-50 gms
Achinga Payar-Long beans-25 gms
Raw Mango-50 gms - thin slices -20 gms
Cocunut- Half cocunut grated -200 gms
Jeerakam ( cummin) half teaspon
Curry Neem leaf- 2 stems
Coconut oil - 15 ml
Green Chilli - 2- cut into 2 long pieces
Red chilli powder- Quarter Teaspoon
Salt- as needed
Turmeric powder-half teaspoon
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A. Cut the vegetable in to 1 and half inch size.
B. Take a Vessel and cook the Chena for 20 minutes in half cup of water with Red chilli powder and turmeric powder. Add other vegetable and cook for another 10 minutes. Add Salt, Green Chillies and Mango pieces..keep the flame low untill the vegetables are cooked.
C. Grind the half portion of the cocunut for 15 seconds ( Ist coconut mix) and add to it and mix well.. do no smash the vegetable and cook for 3 minutes..
D. Grind the remaining cocunut and jeera (second coconut mix )with 20 ml water- Put off the fire.. Add the coconut jeera mix and Curry leaves and mix well with a long spoon...Pour the coconut oil on the top and keep the lid closed for half an hour. The color of the Avial should be Yelloish. The thick dry gravy should be well covered on the vegetable..The gravy should not be too loose..
Those who are using Curd instead of Mango, can add at the end before adding the Second Coconut mix..
For Tamarind users, extract the juice of tamrind with little water and add before adding the first Coconut mix.
Vegetables like Carrot, Raw banana etc.. can also be added as per the availability..
Try the recipe and send me your comments. |
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