Avial / Vegetables in Coconut gravy

  

Ingredients

50 gm Beans  

50 gm Carrot

 50 gm Potato 

50 gm Yam  

50 gm Snake Gourd

1 Drum Sticks

4 Green Chilies 

A few curry leaves  

1/4 tsp Turmeric Pdr

Salt to taste  

1 Cup Grated Coconut

1/4 tsp Jeera  

2  Green Chilies

1/4 Cup Curd

1/4 cup each of yellow and white pumpkin 

Preparations

Wash and cut all vegetables. Slice green chilies, ginger and curry leaves lengthwise and cook along with the vegetables adding turmeric powder, salt and curry leaves with enough water till vegetables are tender.

Grind the coconut, jeera and green chilies into a coarse paste and add the mixture to the cooked vegetables and mix well. Heat it on a low flame for 2 - 3 minutes.

Add curd (lightly beaten) to this and mix. Remove from fire, garnish with coconut oil and curry leaves and close the lid. 

 

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AVIYAL

INGREDIENTS

yam/ chenai/ zaminkhand   100 gm
raw banana   100 gm
carrot  1 big
beans   100 gm
yellow pumpkin   100 gm
drumstick   3
white pumpkin   100 gm
potatoes  2
salt 1 tsp or to taste
green chillies  4-5 or to taste
coconut grated   1 cup
curd beaten well   100 gm
coconut oil  1 tbsp
curry leaves 1 sprig

METHOD
chop vegetables about 4" long & 1/2 " thick
you can pressure cook them for 2 whistles OR when you cook over gas, put yam, beans drumstick down, then potatoes, carrot, pumpkin, on top, with enough water & salt.
grind to a fine paste green chillies & coconut.
once the vegetables are well cooked, add the ground paste, let it boil well, then add curd, let it boil well once, remove, add curry leaves finely chopped along with coconut oil, cover it at once to retain the flavour.

NOTE- some avoid putting curd, as it turns sour soon if the weather is too hot, still it tastes good.

this is usually served with rice, sambar as an accompaniment, made specially on festival days.




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