Avial

Avial is a delicious medly of vegetables garnished with coconut paste ground with chillies and cumin seeds that imparts a heady aroma , a drizzle of raw coconut oil to finish the dish . one of the most simplest dish from Kerala originally ,but now very popular in all Southern startes . The Tamilnadu version is slightly different with more liquid mixed by adding curd liberlaly to the cooked vegetables . The authentic Kerala version is more thicker and drier one , but there is no denying both are equakly delcious, it is the consistency that differs , everything else remains the same .

Personally my favourite is the Kerala version with liberal garnishing of the spicy coconut paste . I like it for it is v ersatile and one can make it more loose in consistency by adding few extra tbsp of curd .

Recipe

Ingredients

4 cups or as required ...

thinly sliced vegtables like carrots, snakegourds, white p[umpkin yellow pumpkin , yard long beans , potato, brinjal , drumsticks , yam , raw plantain pinch of turmeric powder

'salt as needed

curry leaves

4 green chillies slit to be added to vegetables while cooking

1 cup grated coconut

1 tsp cumin seeds

3 green chillies for making coconut paste

4 tbsp thick whisked curd

2 tbsp coconut oil for cooking vegetables

2 tbsp coconut oil to be added after avial is ready .

Method

Wash the vegetables and peel them,cut them into thin long pieces but not too thin either as they will get mushy after cooking.

Cook all the vegetables together with salt and little turmeric powder which is optional. add some curry leaves, 2 tbsp coconut oil and mix gently as you dont want the vegtables to break .add in 3-4 green chillies slit .You can pressure cook the veegtables but the pumpkin may get too soft so better put them all in a broad pan and cook with very little water til they get just soft but not too much.

meanwhile Grind to thick powdery like paste coconut with cumin and green chillies

Once the veggies get cooked add the ground coconut paste and stir lightly so as to not make the vegetables crumble.The vegetables even after cooking should remain in whole long pieces.

Just before taking off from the gas add the fresh yogurt about 2 -4 tbsp, not too much and let it simmer on low but not too long just enought to blend with the cooked vegetables and gravy gets little thickened.

Garnish with sprigs of curry leaves and towards the end add 2 tbsp of raw coconut oil.Give a stir.

The heavenly aroma of coconut oil with blended spices and vegetables will emanate every where .