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Monday, March 26, 2012

Avial



4 cups of mixed vegetables chopped into long pieces
 (good vegetables for avial are squashes, yam, eggplant, raw banana, potato)
1/2 teaspoon of turmeric powder or haldi
1/2 teaspoon of salt
3/4 cup of ground coconut, can be substituted with dry coconut
1/2 of jalapeno or 2 green chilies to taste
1/2 cup of yogurt
1 teaspoon of tamarind concentrate
1 tablespoon of coconut oil optional

Cook the vegetables with enough water. 
Grind the coconut with jalapeno peppers. 
When the vegetables are almost done add turmeric powder, salt and tamarind concentrate. Let it cook for a minute. 
Add the ground coconut and jalapeno mixture, turn the heat off and add yogurt. Garnish with curry leaves.  Drizzle a tablespoon of coconut oil over the finished dish.  

Served with rice, chapati, adai, pongal, upma.  Serves 2

If you have left over vegetables by making avial you can use it up.  There are very few spices used in avial.  For its simplicity avial has an outstanding taste. Squashes go well in this dish.  Raw banana also goes well.  Avial originated in Kerala but everyone loves it.

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