Avial- Mixed vegetables in coconut gravy

Ingredients

Mixed vegetables

I have used potato, Chow chow, Snake guard, Carrot, Beans, Drumstick and White pumpkin. Some people use root vegetables like Chenai, seppankizhangu and also Vazhakai. It’s up to the individual to decide the vegetables. The reason I don’t use those vegetables is it gives a sticky consistency.

Coconut – 1 big cup

Green chillies-2(I have used only 2 as we prefer this recipe to be bland. Use green chillies according to your spice level)

Jeera-1 Tablespoon

Curry leaves- 1 handful

Fresh thick curd- 1 big cup

Groundnut oil-4 tablespoon

Procedure

1. In a pressure pan add the vegetables with salt and one cup of water(we can add more water to steam this. Vegetable stalk can be used for rasam or soup) Don’t use the whistle. Just  steam it and stir the vegetables in between so that it cooks evenly. I have prepared avial by pressure cooking also. But what I found out was vegetables are mashed even if we just give one whistle. Also steaming the vegetables retains the natural colour and nutrients of the vegetables. If you are a microwave expert, you can microwave all the vegetables separately.

2. In the meantime make a smooth paste of coconut, jeera, a part of curry leaves and green chillies with little water.I always grind the curry leaves when I make Kootu or avial we always throw the curry leaves if it’s used for garnishing.

3. In the same mixie jar, beat the curd with required salt. Remember we have already added salt to the vegetables.


4. Strain the water from the vegetables. Transfer that to a pressure pan or kadai.(use the stalk for making rasam or sambar or soup. Don’t waste it as it’s full of nutrients).

5. Add the paste, mix and bring to boil. Then add the beaten curd. Simmer it and garnish it with raw coconut oil and curry leaves.I don’t season avial. If you feel like, you can season it with mustard.

PS: For best results

1. When you are making the coconut paste, add little water.It should be a thick paste.

2. Hang the curd in a muslin cloth and remove the excess water. This makes the avial to have a uniform consistency. If the curd is watery, after sometime vegetables float in the curd gravy which we don’t want to happen.

3.Don’t mix the avial often when you cook.

4.Always use fresh curd and if you expecting guests in the evening, prepare the avial sans curd and add the beaten curd just minutes before serving.