Avial (traditional kerala dish)
- Carrot - 1 medium
- Raw Banana - 1 medium
- Beans - 4 nos
- White pumpkin (Ash Gourd) - 200 gms
- Drumstick - 1Yam - 100 gms
- Yard Long Beans (achinga payar) - 4
- Coconut (grated) - 1 cup
- Curd (sour) - 1 cup
- Jeera - 1 tsp
- Turmeric powder - 1/2 tsp
- Green chilli - 3
- Coconut oil - 2 tbsp
- Curry leaves - 15 to 20
- Salt to taste
Method:
- Cut all the vegetables into thick jullienne pieces not more than 2 inches long.
- In a kadai, put all the vegetables, turmeric powder and salt (the vegetable which take more time to cook should be put in the bottom, rest on top of it).
- Add little water, cover it and cook till all the vegetables are cooked.
- Coarsely grind coconut, jeera, green chilli and curd. Dont grind it to a smooth paste. It should be just mixed together.
- When the vegetables are cooked, mix the ground mixture and mix slowly. The vegetables should not be mashed.
- Let it simmer for 1 minute and then take it off from heat.
- Add coconut oil and curry leaves. Mix once again and close with the lid.
- This is done to trap the aroma of coconut oil and curry leaves.
- After some time, serve it hot with rice.