Description
Mixed vegetables flavoured in sour curd tempered in coconut oil. (Aviyal / Avial / Mixed Vegetable Curry)| Ingredients | |
|---|---|
| 10 nos | Raw banana (2″ pieces) |
| 10 nos | White pumpkin (2″ pieces) |
| 10 nos | Green beans (2″ pieces) |
| 10 nos | Carrot (2″ pieces) |
| 10 nos | Potato (2″ pieces) |
| 20 nos | Green peas |
| ½ nos | Drumstick (or 4 frozen pieces) |
| 1 cup | Sour curd |
| ¼ cup | Fresh grated coconut |
| 2 nos | Green chili |
| ½ tsp | Cumin seeds |
| 6 nos | Curry leaves |
| ¼ tsp | Mustard |
| 3 tsp | Coconut oil |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Salt |
Instructions
Cook all the veggie pieces till tender with 2 cups of water, turmeric and pinch of salt. Drain excess water if any and transfer the veggie to a bowl. Grind coconut, green chili and cumin seeds to a paste and mix this with the cooked veggies. Slightly saute this masala covered veggie over low flame to get off the raw chili smell. Switch off and while its still warm mix the sour curd and salt to this and keep aside. Heat coconut oil in a small pan, splutter mustard, curry leaves and add it to the veggies. Mix well and serve with Adai.
Notes
Not advisable for reheating as it might curdle the curd.
This serves 2 to 3 people.
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MULLAI ! YOU ARE ALWAYS THE BEST
NISHA.
Mullai
My second attempt.. Came out very well. Made with your y’day’s Keerai Kadainthu Kootu cum Kuzhambu.
Thanks
Jaya
Thanks Lakshmi, keerai with avial… did it workout well?? this combination is new. Anyway good know about all ur successful attempts.
hi mullai,
i don’t know if anybody has told this before… if putting curd i mean instead of tamarind, just put the curd in the mixie in which you grind the coconut and turn it just for a second so that the curd will get mixed well in the avial and will not curdle..do this separately after finishing the coconut part, not together with the coconut
hi ,
does anybody know the kearla style avial.. every time I try it, it gets over cooked and watery…We like the dry one , the kind served for kerala Sadhyas…
Hi Deepa/.. For kerala style avial dont add curd to it. Instead add tamarind to give that sourness. Grind the coconut, green chilli, cumin, some pearl onions in a course form without water(like the way we do thuvayal/ sammanthi). One more thing .. after the avial(i mean veggies ) is ¾th cooked just open the lid. So that the water will evaporate and u will get dry form..This will make lots of difference. hOPE THIS HELPS YOU..VIJI
hi
thanks viji, will keep this in mind when i make avial next time. between can the veggies be cooked in a pressure cooker ? my sis in law does that , but it never came rigt for me …
Hi Deepa, You can pressure cook the veggies but my mom used to not use the whistle when doing avial. Same like idli you have to pressure cook the avial. Hope this helps you…VIJI
Hi mullai,
This is 2nd time i tried ur avial. first it was in some wat green color i thought i made some mistakes.. sday also it was green color. but in ur pic it is white color. can u pls suggest me.
Geetha
It could look pale yellow if the turmeric is more, but green I'm not sure. What kind of chili do you use? try the small ones and reduce the turmeric, increase the curd if you prefer very white.
Simple & tasty
I tried your recipe yesterday and it came out so well.
Thanks
once u posted this immd i tried out mullai. it came out very well. Thanks a lot mullai. My mom told instead of curd we can use 2 or 3 pieces of raw mango.
deepa
wow mullai, Excellent. i will try this i will get back u with my FB. I love u mullai. u r giving very good recpies.Thanks a lot .
deepa
Deepu,
I can understand your over whelming excitement, no hurry… try and get back to me tomorrow. Raw mango would be a good choice, seen some using tamarind pulp too. Anyways thanks for the tip.