This is a surprisingly quick and easy dish to make. Its sure to tickle your taste buds and also healthy as it contains rich combo of vegetables. Its our family's favourite and accompanies well with ADAI (DAL DOSA), all variety rices like pulliodharai, coconut rice etc... Assemble all the ingredients before u start cooking. U can make this with any 3 to 5 combo of vegetables in the same method. My elder sil make sometimes only with Ash gourd naming it as Poosanikai avial. That also sounds good.
Ash gourd : 10 cubes
Suran / Senaikizhangu : 5 to 6
colocasia/Arvi/Seppangilangu 5 to 6
Beans 10 to 15
Raw banana 1
Chow chow/ CHAYOTE SQUASH 1
Ladies finger 2 or 3
Beaten thick curd/yogurt 2 cups
Grated fresh coconut 1 ½ cups
Green chilli 10
Cumin seeds 2 tsp
Coconut oil 4 tsp
Mustard seeds 1 tsp
Curry leaves 10
Hing a pinch.
Wash all vegetables and cut into equal cubes except ladies finger.
In a little oil fry the ladies finger till it done and add before mixing the ground paste and yogurt to the deal.
So that it will not be sticky.
Cook with half salt till it gets soften.
Grind coconut, chilli and cumin seeds coarsely.
Add in to cooked vegetables along with little more salt and turmeric.
When raw smells goes, add the beaten curd/yogurt to the veg mixture.
Stir gently. Vegetables should not get mashed.
Tamper the tampering items and pour to avial.
Tampering in Coconut oil will give nice aroma and extra taste to the avial..
If u want to use the avial for next day or after lunch to dinner. Divide it in two parts before adding the beaten curd/yogurt. At the time of serving u can add the curd and reheat for few mts. Careful it should not get curdled. Now u can feel as if it is freshly prepared one. Adding 10 white chenna with the vegetables will also make this more yummy....
one more arabic design in my mom hand -
1 year ago