After my brother in law's cooking the last weekend was my co-sisters chance to cook us something delicious and yummy from their traditional food. She being an iyer decided to make avial, yummy and wholesome. After shopping for almost all the vegetables available at the vegetable vendor she did buy some edible coconut oil which is one of the main ingredient for this delicacy. There are many versions of this dish but i present her version..
Preparation time (the most time consuming one): 45 minutes
Cooking time ( equally time consuming): 45 minutes
Serves: 7
Make sure you have all the patience in you before you start cutting the vegetables as the list goes on.
Ingredients:
1. Beans 1/4 kg
2. Carrots 1/4 kg
3. Sweet pumpkin 1/4 kg
4. Drumsticks 3
5. Potato 5 nos
6. Yam 1/4 kg
7. Pumpkin 1/4 kg
8. Chayote squash (seemebadanekai) 3 nos.
9. Salt
10. edible coconut oil 7-8 tablespoons
11. Sour curd 1/4 lts
12. Fresh grated coconut 4 cups
13. Green chillies 15-16 (depending upon the hotness)
14. Water
15. Mustard seeds
16. Curry leaves
Method:
1. Cut beans into medium size strips, and carrots and potatoes like how its cut for finger chips
2. Cut the pumpkin and sweet pumpkin into cubes, follow the same for the seemebadanekai.
3. Cut the yam in the same cube size. Break drumsticks into strips of about 5cms.
4. Now cook all the vegetables in water and make sure you dont make it too watery. In case you've added more water you can strain the water and use it later.
5. Grind the fresh coconut and green chillies to a paste and add it once the vegetables are tender.
6. Add salt and also the sour curds. The curd should be really sour since that's the only thing which provides sourness to the dish as we dont use tamarind.
7. Add water depending on the required consistency.
8. Now add the coconut oil and make seasoning with mustard seeds and curry leaves.
Serve hot. Tastes best with dosa, chapathi and could be relished with rice as well.
Preparation time (the most time consuming one): 45 minutes
Cooking time ( equally time consuming): 45 minutes
Serves: 7
Make sure you have all the patience in you before you start cutting the vegetables as the list goes on.
Ingredients:
1. Beans 1/4 kg
2. Carrots 1/4 kg
3. Sweet pumpkin 1/4 kg
4. Drumsticks 3
5. Potato 5 nos
6. Yam 1/4 kg
7. Pumpkin 1/4 kg
8. Chayote squash (seemebadanekai) 3 nos.
9. Salt
10. edible coconut oil 7-8 tablespoons
11. Sour curd 1/4 lts
12. Fresh grated coconut 4 cups
13. Green chillies 15-16 (depending upon the hotness)
14. Water
15. Mustard seeds
16. Curry leaves
Method:
1. Cut beans into medium size strips, and carrots and potatoes like how its cut for finger chips
2. Cut the pumpkin and sweet pumpkin into cubes, follow the same for the seemebadanekai.
3. Cut the yam in the same cube size. Break drumsticks into strips of about 5cms.
4. Now cook all the vegetables in water and make sure you dont make it too watery. In case you've added more water you can strain the water and use it later.
5. Grind the fresh coconut and green chillies to a paste and add it once the vegetables are tender.
6. Add salt and also the sour curds. The curd should be really sour since that's the only thing which provides sourness to the dish as we dont use tamarind.
7. Add water depending on the required consistency.
8. Now add the coconut oil and make seasoning with mustard seeds and curry leaves.
Serve hot. Tastes best with dosa, chapathi and could be relished with rice as well.
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