AVIAL

This is a very simple South Indian dish which is not spicy. Raw banana and drumsticks are must in this preparation with the addition of few more vegetables like carrots beans and chuchu. These vegetables are cooked with a flavourful blend of coconut, ginger, cumin and green chillies and tempered with curry leaves and asafoetida. Preferably coconut oil is used for tempering but you can substitute it with any cooking oil. This can be served with Pongal and appams.

Ingredients:
Raw banana ... 1
Drumstick ..... 1
Carrots .......... 1/2
Chuchu ......... 1
Beans ............ 6
Coconut .......  1/2 cup
Yogurt .......... 1/2 cup
Green chillies ..2
Ginger ........... small piece
Cumin seeds ... 1 tsp
Asafoetida ...... a pinch
Turmeric powder ... 1/4 tsp
Curry leaves ...... 1 sprig
Salt ........ to taste
Oil ....... 2 tbsps  ( preferably coconut oil )

Method:

1. Peel and cut all the vegetables into long pieces ( about 1 inch )

2. Boil the adding salt and turmeric until they are almost done. ( don't overcook them)  Drain and set aside.

3. Grind the coconut, ginger, green chillies and cumin seeds to a smooth paste. You may add a few curry leaves too if you like the flavour.

4. Heat oil in a pan and add asafoetida and curry leaves. Stir in the ground paste and saute for a minute.

5. Check the salt and add the boiled vegetables. Stir carefully making sure you don't break the vegetables. Simmer for a minute.

5. Now beat the yogurt and carefully stir it into the dish. Just simmer it for half a minute. Do not cook on high flame at this stage as it will curdle.







How to make  PONGAL

 Click   HERE  for the Recipe.

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