Avial is veggies cooked in coconut paste with yogurt and serve with hot rice, or adai ( crepes made with lentils such as toor dal, split yelow lentil, urud dal and yellow lentil ). Its a famous south Indian cuisine .
Ingredients:
2 carrots, cut
7-10 beans, cut
1/4 cup green peas
3 taro, boiled and cut
1/4 choco(chow chow), cut
3-4 eggplant, cut
2 potaotes, cut
1 drum stick
1/4 plantain, peeled, cut
1/4 cu p pumpkin
7-8 cluster beans
1 cup yogurt
For grinding:
1 cup grated coconut
2 tsp of jeera/cumin
2 green chilli
For tempering:
3 tsp of coconut oil
1 tsp of mustard
1/2 tsp of hing/ asafotedia
few curry leaves
Method:
- First cut the vegetables .
- Cook potato, carrot, beans with sufficent amount of water.
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- When its half cooked add eggplant, choco(chow chow), plantain, cluster beans,pumkin , season with salt.
- Separately cook the taro and add to the veggies.
- Meanwhile, prepare the grinding paste. Combine coconut, cumin, chillies and grind it into a paste, a coarse paste.
- Simmer the veggies and cook till its all cooked and softens
- Now add the grinded paste , simmer and cook for a minute.
- Now add the yogurt and stir in well and cook in simmer for a minute, see to that it doesnt curdle and switch it off
- (If it turning to curdle, please switch it off.)
- Now temper , add coconut oil to a pan, when its warm add mustard seeds, as it splatters add hing and curry leaves.
- Pour the tempering on the avial and serve it with rice/adai.
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