| Recipe Name:
Avial |
| |
| |
| Category:
Indian Regional |
Sub Category:
Kerala |
|
| Prep Time |
Cook Time |
Serves |
| 15 mins |
20 mins |
8 |
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| |
Ingredients: |
| Yam sliced thinly |
|
1 cup |
| Snake gourd |
|
1 cup |
| Cucumber sliced |
|
1 cup |
| Beans sliced |
|
1/2 cup |
| Carrot sliced |
|
1/4 cup |
| Fresh Drumstick |
|
2 nos |
| Raw banana |
|
1 no |
| Turmeric powder |
|
1/2 tsp |
| Grated coconut |
|
80 g |
| Green chillies |
|
5 nos |
| Jeera seeds |
|
1/2 tsp |
| Curry leaves |
|
2 sprig |
| Coconut oil |
|
2 tsp |
| Mango pieces |
|
200 g |
| Salt to taste |
|
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|
|
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Method: |
- Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.
- Clean the vegetables.
- Heat 2 tbs coconut oil in a thick bottom vessel.
- Add the vegetables and cook in a low flame. Do not add water.
- When it is done, add turmeric powder, salt and mix it well.
- Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables.
- When steam comes out, add the coconut paste and stir well. Remove from fire.
- Mix the remaining coconut oil and curry leaves in the avial.
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