Avial is a thick mixture of vegetables with curd and seasoned with coconut oil. It is an scrumptious side dish for Dosa, Adai, all variety rices, etc,.
Video recipe of Avial
Cooking time: 15- 17 minutes
For tamarind water
- Tamarind – very small lemon/Indian gooseberry size
- Water (warm) – 300 ml
- Grated Coconut (fresh/dry) – 1 cup (1 cup = 300ml)
- Green Chillies (medium size) – 7
- Cumin seeds – ¾ tsp
- Rice (white/brown) – 2 tsp
For curd mixture
- Curd – 1 ¼ cup (1 cup = 300 ml)
- Water – 90 ml
- Salt – required
For pressure cooking
- Broad beans – 10 (largely chopped)
- Carrot (small size)– 3 (chopped lengthwise)
- Brinjal/Egg plant (small size)– 1 (chopped lengthwise)
- Drumstick – 2 (largely chopped)
- Potato (medium size) – 2 (largely chopped)
- Raw banana/Plantain (medium size) – 1 (largely chopped)
- Beans – 8 (chopped lengthwise)
- Pumpkin – 125 grams (largely chopped)
- Salt – required
- Water – 75 ml
- Coconut oil – 2 ½ tbsp
- Curry leaves – few
- Dissolve the tamarind in warm water. Filter it (to remove the solid particles if any) and prepare tamarind water.
- Grind the grated coconut, green chillies, rice and cumin seeds to a powder.
- Mix the powder with the curd, water (90 ml) and required salt. Curd mixture is ready.
- Pressure cook the carrot, broad beans, drumstick, beans, Brinjal/ Eggplant, potato, raw banana/Plantain and pumpkin with prepared tamarind water, salt, water (75 ml) for 10 minutes with vent weight at high flame (Different type and size of cooker will give different count of whistles in given time. Whatever be the cooker size or type, cook for 10 minutes with vent weight at high flame. I have used stainless steel 5 litre pressure cooker and cooked for 2 whistles. Don’t overcook the vegetables else avial will turn mushy). Turn off the flame.
- Discard/Drain the excess water from the cooked vegetables and then, add the curd mixture to it. Mix it gently.
- Cook for 5-6 minutes at medium flame (until bubbles and froth appears). Turn off the flame.
- Roast the curry leaves with the coconut oil in a pan for a minute and add it to the avial. Avial is ready to serve.
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