Ingredients:
- 2 cups of mixed vegetables (commonly used: carrot, potato, green beans, drumsticks, raw banana, and pumpkin), chopped into baton-sized pieces
- 1/2 cup of grated coconut
- 2 green chilies
- 1 teaspoon of cumin seeds
- 1/2 teaspoon of turmeric powder
- 1 cup of yogurt, beaten
- Salt to taste
- 2 tablespoons of coconut oil
- 1 sprig of curry leaves
Instructions:
- Prepare the Vegetables:
- Wash and peel (if necessary) the vegetables. Cut them into even, baton-sized pieces to ensure they cook uniformly.
- Cook the Vegetables:
- In a large pot, add the chopped vegetables, turmeric powder, salt, and enough water to barely cover the vegetables.
- Cook on a medium flame until the vegetables are tender but not mushy, about 10-15 minutes. Drain any excess water and set aside.
- Make the Coconut Paste:
- In a blender, combine the grated coconut, green chilies, and cumin seeds. Blend with a little water to make a coarse paste.
- Combine Vegetables with Coconut Paste:
- Add the coconut paste to the cooked vegetables. Stir well to combine and cook on low heat for 2-3 minutes, allowing the flavors to meld.
- Add Yogurt:
- Remove the pot from heat. Gradually add the beaten yogurt to the vegetables, stirring continuously to ensure the mixture does not curdle.
- Temper the Dish:
- In a small pan, heat the coconut oil and add the curry leaves. Let them splutter for a few seconds, then pour this tempering over the avial.
- Final Touches:
- Mix everything gently and return the pot to a low heat just to warm through. Do not boil after adding the yogurt to prevent curdling.
- Serve:
- Avial is traditionally served with rice and is a part of the Sadhya meal during festivals like Onam and Pongal.
This recipe for avial captures the essence of South Indian cooking, where the flavors of the vegetables are enhanced rather than overpowered by spices. Enjoy your meal!