Avial recipe

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 13 votes

Ratings: Rate this recipe!
on on on off off 14 - Good!

INGREDIENTS:

  1. -- Vegetables -
    1. Brinjal - 100 grams
    2. Plantain - 1 or 2
    3. Ash gourd - 1 long piece
    4. Elephant foot yam (senai kizhangu) - 100 grams
    5. Mango - 1 or as to your sourness preference
    6. Lab lab (avari) - 100 grams
    7. Drumstick - 1
    8. Potato - 1/4 kilogram
  2. -- Grind into a thick fine paste --
    1. Green chili - 1 or as needed
    2. Cumin seed - 2 teaspoon (tsp.)
    3. Garlic - 6 clove
    4. Coconut - 1/2 (from whole coconut)
  3. Yogurt or curd (whisk it well) - 2 cup (as needed for you sourness preference)
  4. Coconut oil - 2 teaspoon (tsp.)
  5. Curry leaves - 1 sprig
  6. Coriander leaves - 2 sprig
  7. Salt - as needed

PREPARATION:

  1. Wash and cut all the vegetables big cubes. (the pieces should be a little big).
  2. Grind all the ingredients under the section "-- Grind into a thick fine paste --" into a fine paste by adding little water as possible.
  3. Cook all the vegetables with salt by adding water as needed. NOTE: The vegetables should be soft but not mushy. (use very less water and cook)
  4. Once the vegetables are cooked add the ground coconut paste and bring aviyal to boil in medium flame.
  5. Now add yogurt or curd to sourness preference and cook for few minutes and remove from heat.
  6. In a pan heat coconut oil add curry leaves, coriander leaves sauté for second and add to aviyal an serve.

NOTES:

  1. Make sure when you cook vegetables you have too much water. if you have drain the liquid.
  2. Add coconut paste only after the vegetables are cooked.

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