Avial needs no introduction and is a
common recipe during festivals and special days in Tamil and Kerala households.
Vegetables like Yellow pumpkin, chayote, potato, pumpkin, raw banana, beans,
carrot and drumsticks, yams, are cooked with yogurt, coconut and seasonings.
YouTube: https://youtu.be/ih6vU8pjrWY
Pin:https://www.pinterest.com/pin/402931497903795002/
Recipe:
Avial
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Preparation
Time: 25 minutes
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Cooking
time : 25 minutes
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Yields
: 5 cups
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Ingredients for Avial
(Refer Video)
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All Vegetables
cut lengthwise:
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Parangikai / Yellow Pumpkin – 1 cup
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Chow Chow / Chayote – 1 cup
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Poosanikai / Pumpkin – 1 cup
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Carrot – ½ cup
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Beans – ½ cup
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Drumstick – 1 nos.
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Plantain – ½ cup
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Potato – 1 cup
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Others
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Curry leaves - few
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Water -1 cup
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Salt – to taste
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Grated coconut - 2 tblsp (or as needed)
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Green Chili - 1
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Rice -
2 tsp
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Yogurt – 1 cup
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To Temper
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Coconut Oil – 2 tsp
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Mustard – 1 tsp
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Preparation
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1.
To begin making
‘Avial’, start cutting the vegetables length wise Parangikai / Yellow
Pumpkin, Chow Chow / Chayote, Poosanikai / Pumpkin, Carrot, Beans, Drumstick,
Plantain & Potato. Refer Video.
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2.
Soak 2 tsp rice
with just enough water for a minimum of 20 minutes. This can be done in parallel
when the vegetables are getting cooked.
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3.
Take a pressure
cooker and add all the above vegetables, along with curry leaves, salt &
1 cup water.
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4.
Close the
pressure cooker lid and pressure cook up to 1 whistle in medium flame. After
turning off the gas, do not open lid for 20 minutes.
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5.
While the
vegetables are getting cooked in the pressure, prepare the ground coconut paste.
Grind together coconut, soaked rice with water and green chili to a smooth
paste.
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6.
Once the
pressure is released add the ground coconut masala and cook along with the
vegetables in medium flame for 10 minutes.
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7.
Once the
vegetables are boiling well, switch off the gas and add 1 cup of yogurt.
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8.
Take a small
heavy bottom vessel and add coconut oil. Once the oil is hot, add mustard and
as the splutter, transfer the tempering into cooked avial.
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9.
Combine well
and serve with hot rice.
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Notes
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1.
Do not pressure
cook beyond 1 whistle
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Measurements
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1 tsp = 5ml
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1 tblsp – 15 ml
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1 cup = 200 ml
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