|Published||Jul 22, 2010||Cooking Time||30 Minutes|
|Recipe Type||Veg-Main||Preparation Time||15 Minutes|
|Ingredient||Coconut||Standing Time||30 Minutes|
Description: A kerala dish which includes a variety of vegetables. The gravy is formed by the cocunut paste in curd.
Recipe of Avial
|Any Other Vegetable U Like And Available||100||Grams|
|Carrot||2 or 3||Numbers|
|Drum Sticks||3 or 4||Numbers|
|Vellarikka (Cucumber Used In Curry)||half of a small one||Small|
|Salt||To taste||To Taste|
Wash and cut all vegetables in even shape. All vegetables are usually cut in long 11/2 inch shapes, just like how the potato is cut for french fries. Put all vegetables and ginger in a vessel and boil it along with a pinch of salt, turmeric powder and a little water. Meanwhile, grind the coconut, jeera or jeera podwer, green chilli, garlic and curry leaves into a paste. Care should be taken that cocunut should not be grind too finely, u should still be able to bite the coconut. To the paste, add a little curd and grind again. Curd is used to get the sour taste. Once all the vegetables have been cooked and the water has evaporated, add the coconut - curd paste. Mix well and take off the stove once it starts boiling. Add the coconut oil and mix well. This can be had with rice or chapati or even eaten alone. This is one of the main ingredients prepared during a feast in kerala. This is a dry dish and hence used as a side dish.
This is a tasty dish and one way of making kids eat all the vegetables. You can add or remove vegetables as per desire.
Posted Jul 22, 2010