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Mixed curry - Avial
By : Preiyha RajeshCategory : Curries, Yogurt, Beans, Carrot, Drumstick, Potato, South Indian lunches
Servings : 5
Time Taken : 15-30 mins
Rating :
Method
- Wash, cut and boil all the vegetable separately in pressure cooker/microwave oven adding very little water.
- Grind grated coconut, green chillies, ginger, cumin seeds and cashew nuts adding very little water.
- Mix yoghurt with turmeric powder, asafoetida and little salt.
- Mix all the boiled vegetables with yoghurt and coconut paste and allow to boil for 2 minutes, not more than that.
- Heat 1 tea spoon of oil, add curry leaves and add to the content. Garnish with corinader leaves.
- Avial is ready to be served. Yummy! Yummy!!!! It can be served with rice.
Note:
Boil vegetables separately and add only little water.
After adding curd mix it should not be boiled for more than 2 minutes.
Optional:
Ingredients can be added/removed.
Ingredients:
Raw Banana Plaintain - Vazhakkai - 1 no. (Small size)
Drumstick - Murungakkai - 1 no.
Carrot - Carrot - 1 no.
Beans - Beans - 1 no.
Potato - Urulai kizhangu - 2 nos.
Snake guord - Pudalangai - 1 no. (Small size)
Mango (Raw) - Mangai - 1 no. (Small size)
Cucumber - Vellarikkai - 1 no. (Small size)
Grated/Shredded coconut - 1 cup
Curd/Yoghurt - Thayir - 1 cup
Green chillies - Pachai milagai - 4 nos.
Ginger - Inji - small quantity
Cumin seeds - Jeeragam - 1 tea spoon
Turmeric powder - Manjal Podi - 1 tea spoon
Asafoetida - Perungayam - a pinch
Cashew nuts - Munthiri parupu - 2 nos.
Curry leaves - Karuvepilai - small quanity
Coriander leaves - Kothamali - small quantity
Salt to taste
Oil for frying
Raw Banana Plaintain - Vazhakkai - 1 no. (Small size)
Drumstick - Murungakkai - 1 no.
Carrot - Carrot - 1 no.
Beans - Beans - 1 no.
Potato - Urulai kizhangu - 2 nos.
Snake guord - Pudalangai - 1 no. (Small size)
Mango (Raw) - Mangai - 1 no. (Small size)
Cucumber - Vellarikkai - 1 no. (Small size)
Grated/Shredded coconut - 1 cup
Curd/Yoghurt - Thayir - 1 cup
Green chillies - Pachai milagai - 4 nos.
Ginger - Inji - small quantity
Cumin seeds - Jeeragam - 1 tea spoon
Turmeric powder - Manjal Podi - 1 tea spoon
Asafoetida - Perungayam - a pinch
Cashew nuts - Munthiri parupu - 2 nos.
Curry leaves - Karuvepilai - small quanity
Coriander leaves - Kothamali - small quantity
Salt to taste
Oil for frying
RECIPES BY PREIYHA RAJESH
