How to make Avial
Ingredients
Cucumber diced into pieces 2cups
Snake gourd - 1 cup diced
White brinjal - 3 nos
Carrot - 1 Yam - 1 cup diced
Drum stick - 2 nos cut to 2 inch pieces
Raw banana - 1 no
String bean(valli payar) - 1/2 cup
Raw mango - 1/2 cup
Coconut - 1/2
Cumin seeds - 1 tsp
Small onions - 10
Green chillies - 4
Turmeric - 1 tsp
Chilli powder - 2 tsp
Salt - to taste
Curry leaves - 2 sprigs
Coconut oil - 3 tbsp
How to make Avial
Dice the vegetables into long pieces with medium thickness. Keep the
diced yam in a vessel of water seperately from the other vegetables. Take a
heavy bottom vessel and put the yam and half cup water and cook covered
till half done. Then add all the other vegetables except the mango. Put the
turmeric, chilli powder, salt and 1 tbsp coconut oil and cook covered. There
is no need to add water as the water will come out of cucumber. When half
done put half of the thinly sliced mango pieces and cook covered. Grind the
cumin seeds, small onions, green chillies, raw mango and coconut with a
little turmeric to a coarse paste. Add no water. When the vegetables are
cooked, mix with a spoon and check for water. If there is excess of water
cook uncovered on high flame till the mix comes to a custard consistency.
Lower the flame and add the ground paste and mix well. Let it cook for 2
minutes. Now add the curry leaves and the coconut oil and mix well. Switch
off flame and keep covered on the hot stove. The curry has to sit for at least
half an hour before serving.
