Ingredients Required:
- Raw banana - 1/2 no. (morattu kai)
- White Pumpkin -100 gms
- Chow Chow - 1 no. small
- Drumstick - 1 no.
- Yam/ Sennai - 100 gms
- Colacasia - 4 nos. big size
- Sweet potato - 1 no.
- Potato - 1 no.
- Cluster beans - 16 nos.
- French beans - 16 nos.
- Barbatti / String beans - 6 nos.
- Snake guard - 3 to 4 inch piece
- Green or Purple long brinjal - 1 no.
- Carrot - 1 no.
- Raw mango - 1 no.
- Green chillies - 8 nos.
- Thin tamarind juice- 1 cup
- Curd - 1 cups
- Grated coconut - 1 1/2 cups
- Curry leaves - 4 to 5 sprigs
- Coconut oil - 1 1/2 tablespoon
- Turmeric powder - 1 teaspoon
- Salt to taste
Cut the vegetable into bits that are long. Wash well and place it with the turmeric powder, salt and two slit green chilies with enough water including tamarind juice to cover at least half of the vegetables in the pressure pan.(Tamarind juice is added while cooking so that the vegetable while cooking in cooker does not get mushy and overcooks) Bring the cooker to one whistle sound. turn off the cooker.
Open the lids and toss the vegetables once it cools. Put the cooker on low to medium flame without the outer cover back and make sure all the vegetables have been cooked evenly.
Meanwhile, grind 1 cup of grated coconut in a very soft paste with balanced green chilies and add it to the curd. Add the coconut grated to the curd as well.
Once the vegetables are all well cooked, add the curd / coconut paste to the vegetable and mix well. Add in curry leaves and mix well. Bring the avail to a boil (do not allow it to boil over). Put off the gas and put in the coconut oil. Mix well. Adjust salt according to taste.
Delicious avail is read. serve with hot rice and papadam.
If Avial is left over from lunch this can be used for dinner as a side for Adai
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