This avial has always been a part of festival menu in my house from my childhood. Be it,Diwali or Aavani avittam or an important adhithi(guest) for lunch, I can smell the aroma of yogurt and coconut oil from the kitchen.
Since my granny is from a place , which was a part of Kerala for some years and later became a part of Tamil Nadu, my family has some traits of Kerala cuisine.
Having said that lets have a quick look at the recipe.
Ingredients
Vegetables ...................... 3 cups chopped into vertical 1.5 inches length (carrot, potato,drumstick, brinjal,plantain,white pumpkin,snake guard)
Raw Mango ..................... few pieces
Yogurt .............................. 1 1/2 cups (preferably slightly sour)
Coconut .......................... 1/2 cup shredded
Green chilli ...................... 2
Turmeric Powder ............. 1/2 tsp
Salt ................................... to taste
Curry leaves .................... 1 sprig
Coconut Oil ..................... 3 tsp * see notes
Method
- Boil the vegetables till 80% done with 1/4 cup water, some salt and turmeric.
- Grind coconut with green chillies to a fine paste.
- Drain the water from the vegetables and reserve.
- Add the whisked yogurt and ground paste to the vegetables.
- Mix gently and cook for 5 to 7 minutes.
- Adjust the consistency by adding the reserved water.
- Add coconut oil , broken curry leaves to the vegetables and cook for 2 min.
Enjoy with rice or adai.
Notes
- You can use elephant yam, arbi .
- When boiling the veggies, start with hard veggies like carrot, drumstick , yam and later add potato, snake guard,brinjal etc)
- Coconut oil is a must as this imparts a great flavor to the recipe.
- Be generous with curry leaves.
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