Avial, is a traditional sadya ('banquet' in English) dish in the Indian state of Kerala. In mythology, Bhima (one of the five Pandava brothers) had supposedly invented this dish! Avial is flavoured with ground coconut, coconut oil and fresh curry leaves. It can be had as a semi-solid side-dish or as a gravy item. Here I have presented to you the gravy version of Avial. It's healthy and has a pleasing aroma to it. So, try it out sometime and let me know...
Cooking time : 25 minutes
Ingredients :
Carrot - 125 gm
Snake gourd - 225 gm
Cucumber - 450 gm
Raw banana - 2
Drumstick - 2
Coconut - 2 1/2 cups grated
Green chillies - 4
Shallots - 12
Cumin seeds - 2 tsp
Turmeric powder - 1 tsp
Yoghurt - 5 tbsp
Coconut oil - 2 tsp
Curry leaves - 2 sprigs
Salt - to taste
Method :
1. Wash, clean and cut all the vegetables. Cook all the vegetables in an urli (brass cooking bowl) along with 1 1/2 cups of water and salt to taste.
2. Coarsely grind shallots, green chillies, cumin seeds and turmeric powder. Add this to the cooked vegetables and cook for 3-4 minutes.
3. Mix well. Add the whisked yoghurt.
4. Now put the curry leaves and pour the coconut oil on the top. Serve hot with boiled rice.
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