This Classic recipe from Kerala made with coconuts, curd and veggies can taste good with anything and everything.
AVIAL
Ingredients
100 grams yam (suran), peeled and cut into 1 inch thick strips
100 grams white pumpkin (bhopla), peeled and cut into 1 inch thick strips
100 grams raw banana, peeled, cut into 1 inch thick strips and soaked in buttermilk
1 small carrot, cut into 1 inch thick strips
5-6 broad beans (papdi), cut into 1 inch pieces
1 medium potato, peeled, cut into 1 inch thick strips
6-8 french beans, de-stringed and cut into 1 inch pieces
2 drum sticks, peeled and cut into 1 inch pieces
Salt to taste
A pinch of turmeric powder
¾ cup scraped fresh coconut
3 green chillies
½ inch ginger piece
1½ tsps cumin seeds
¼ tsp asafoetida (hing)
10-15 curry leaves
2 tsps coconut oil
¼ cup frozen green peas
Whisked yogurt to serve
Tempering
2 tsps coconut oil
1 tsp mustard seeds
6-8 curry leaves
A pinch of asafoetida (hing)
Method
1. Heat an earthen pot, add yam, white pumpkin, raw banana, carrot, broad beans, potato, French beans, drum sticks and ¾ cup water.
2. Add salt, turmeric powder and mix well. Cover and cook till the vegetables are cooked.
3. In a blender jar, add coconut, green chillies, ginger, cumin seeds, asafoetida and ½ cup water and blend to a smooth paste.
4. Add the ground paste in the vegetable and add curry leaves. Mix well. Add ½ cup water and mix well. Let it come to a boil.
5. Add coconut oil and mix well. Add green peas and cook for a minute. Take the pan off the heat.
6. For the tempering, heat coconut oil in a small pan. Add mustard seeds and let them splutter.
7. Add curry leaves and a pinch of asafoetida. Take the pan off the heat and transfer the tempering in the prepared avial and mix well.
8. Transfer into a serving bowl and serve hot. Or you may allow it to cool down slightly and add yogurt, mix well and serve immediately.
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