Avial/How to make Avial Recipe/ Traditional South Indian Vegetable by Tarla Dalal

Avial, The famous South Indian vegetable curry with coconut based gravy.
Recipe Link : http://www.tarladalal.com/Avial-(-South-Indian-Recipes)-32909r

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Avial

Avial is a dish that originated in kerala, but gained an equal fanfare in tamilnadu as well. Rare is the wedding or festive menu that does not include avial! the key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, pumpkin etc are chosen, sliced evenly into thin 1 inch long pieces, and cooked to a crunchy consistency. If you’ve done this, you’ve crossed half the bridge successfully!

Preparation Time: 15 minutes.
Cooking Time: 25 minutes.
Serves 4.

To be ground to a smooth coconut paste (using ½ cup of water)
¾ cup freshly grated coconut
1 tsp cumin seeds (jeera)
½ tbsp roughly chopped green chillies

Other ingredients
½ cup drumstick pieces
½ cup French beans, cut into 25 mm. (1") pieces
½ cup carrot, cut into 25 mm. (1”) pieces
½ cup potato fingers
½ cup red pumpkin (bhopla / kaddu) thick slices
Salt to taste
½ cup fresh curds (dahi)

For serving
Rice

1. Combine the curds and the prepared coconut paste in a deep bowl and whisk very well. Keep aside.
2. Boil 2 cups of water in a deep non-stick pan, add the drumstick, mix well and cook on a medium flame for 5 minutes or till the drumsticks are half cooked.
3. Add the French beans, carrot, potatoes and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the vegetables are 90% cooked, while stirring occasionally.
4. Add the red pumpkin, approx. ½ cup of hot water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
5. Add the curds-coconut paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve hot with rice.