Preparation time: 45 minutes | Difficulty Level: Easy | Serves: 5-7
- Asorted Vegetables (yam, raw banana, drum sticks, long beans, brinjal, carrots is what I use) chopped to thin 1.5 inch pieces – 4.5 cups
- Turmeric – 1/4 teaspoon
- Curd – 1/2 cup
- Coconut Oil – 1 tablespoon
- Curry leaves – 1 stem
- Water – As needed
- Salt – To Taste
- Grated Coconut – 2 cups
- Shallots – 2
- Cumin – 1/2 teaspoon
- Green Chillies – 7-8 medium sized
- Curry leaves – 3-4 leaves
- Half cook chopped vegetables adding water, salt and turmeric. Certain vegetables take long time for cooking. In that case, we might need to cook them separately. From the vegetables that I have mentioned above, yam takes longer to cook. So I cooked yam first. Keep this aside. Now cook all other vegetables together.
- Meanwhile, grind coarsely grated coconut, shallots, cumin, green chillies, and curry leaves.
- When the vegetables are half cooked, add ground coconut paste. Cook covered for few more minutes. Switch off the flame.
- Now its time to add curd. Add curd one or 2 spoons at a time. Taste and add more if needed. Add salt if needed.
- And the final touch. Add one spoon coconut oil and 1 stem curry leaves. Mix well and keep covered for half an hour. Serve hot.
- Curd is added to give a tangy twist to avial. You can use tamarind extract or raw mangoes or tomatoes instead.
- Take extra care not to overcook vegetables.
- You can add any vegetables of your choice. It tastes good if you dont leave yam, raw bananas and drum sticks