Avial is a combination of julienne sliced mixed vegetables in yogurt and coconut sauce. A very tasty dish that brings a festive mood when cooked even on a normal day. We make this mostly on a festival or feast but me and my mother-in-law will just need an excuse to make it. My DH loves it and he sometimes just snack on a bowl of avial. Whenever I buy white pumpkin I just make this dish as its not only tasty but very healthy too. I’m sending this recipe as an entry to Lisa’s Kitchens “A Celebration of Indian Food and a Give Away“, this is my first entry in her blog challenges, keeping my fingers crossed.
Any combination of the below vegetables like winter melon, carrots, eggplant, cucumber, drumsticks, potato, string beans, peas, arvi, chayote squash, zucchini —4 cups (thinly sliced lengthwise)
Green chillies –4
Jeera (cumin seeds) –1/2 Tbsp
Coconut shredded –3/4 cup
Thick yogurt –1 cup
Coconut oil –3 Tbsp
Curry leaves –few
Turmeric powder –1/4 tsp
Salt –to taste
1. Wash and cut any combination of mixed vegetables length wise. In a deep vessel/kadai, add the vegetables, salt and turmeric powder. Close the lid and cook the vegetables till firm.
2. Grind green chillies, cumin seeds, coconut with enough water to a paste. Once the vegetables are cooked to firm, add the ground paste.
3. Whip the yogurt very well and add it to the vegetables. Now add coconut oil and garnish with curry leaves. Enjoy the dish with rice or Adai (lentil crepes).
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