January 21, 2011

Avial - Curry loaded with veggies and coconut

This is my good friend Pavi’s recipe. She makes authentic vegetarian dishes, many without onion and garlic. Avial is a typical dish of South India especially Kerala, Tamilnadu and Udupi. It is a simple veggie coconut curry seasoned in coconut oil. Thanks Pavi, my sons and I ate it all up!

What you need: Serves 4
6 cups mixed vegetables, any or all of them (Potatoes, Carrots, beans, Lima beans, Peas, Ash Gourd, Orange Pumpkin, Chayote squash, raw green bananas, yam)
Coconut - 1/2 - 3/4 cup
Cumin seeds/Jeera - 2 teaspoons
Hot Green Chilies - 3-6
Sour Thick Butter Milk - 1/2 cup
Seasoning:
Curry Leaves - 2 sprigs
Mustard Seeds – ½ tsp
Coconut/ Vegetable oil - 2 tsp

Pressure cook the vegetables until they are soft yet firm or cook them on a stove top with a little salt and very little water. While that cooks, grind the coconut, cumin seeds and chilies to a thick paste in a blender. In a pan add vegetables and then the coconut paste and bring to a quick boil. Add butter milk. 

In a separate pan heat coconut Oil and add curry leaves and mustard seeds. After splatter subsides add this to the vegetable coconut mixture. 

Serve hot with rice and a teaspoon of ghee. Enjoy!