Monday, December 29, 2014

Mixed Vegetables in raw coconut and Curd gravy or Avial

Mixed Vegetables in raw coconut and Curd gravy or Avial

This recipe is my take on the traditional Avial. I happened to have a different combination of vegetables at home, but wanted to eat them in curd gravy. So here it is. It is very easy to make, since you can literally take any vegetables, in any proportion. You can adjust the quantity of curd to suit your palate. If you want it to be more spicy, you can use red chillies along with curry leaves for garnishing. 

Potato – 250 gms.
Carrot – 250 gms.
Pumpkin – 250 gms.
French beans – 150 gms.
Brinjal,  medium size – 1 no.
Curd – 500 ml.
Rice flour – 2 tsp.
Grated raw Coconut – ¼ coconut
Salt – to taste
Green chillies – 2 nos. (optional)
Curry leaves – a few (optional)
Oil – 2 tbs.
Rayi (mustard seeds), Jeera (Cumin seeds) together – 1 tsp.
Chop carrots, beans length wise and other vegetables into cubes.
Whisk curd to a smooth paste.
Grind coconut, rice flour, and green chillies to a smooth paste.
Cook the vegetables in enough water to cover them. Add the coconut paste. Make sure the vegetables are not too soft or cooked to a pulp. Remove from the stove. Let it cool.
When the vegetables are cooled enough, add whisked curd and mix well.
Heat 2 table spoons of edible oil in a small frying pan, and put rayi, Jeera and when they start sputtering, add curry leaves. After they are fried, pour over the vegetable and curd mixture.
Avial taste good with hot rice or rotis. 

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