Friday, February 4, 2011


A medley of vegetables cooked in coconut milk. A traditional tamil dish.


vegetables cut into 1" pieces lengthwise ---- 2 cups (vegetables like carrot, french beans, cluster beans,drumstick, green peas,potato, capsicum, ash gourd, pumpkin, raw banana)

Gratings of 1/2 coconut
green chillies--- 4 nos( if you want it spicier add 2 more)
jeera ---------- 2 teaspoon
curd --------- 1/2 cup( for sour taste)
edible coconut oil -- 1 table spoon(for garnishing)
salt to taste

Grind coconut gratings, jeera and green chillies in a mixer.
In a dish boil vegetables with salt.
When the vegetables are boiled, add the ground coconut mixture into the dish.
Switch off the stove when the vegetables and coconut mixture have blended.
When cool, mix in the curd into the vegetables.
Finally garnish with coconut oil.

P.S: Never reheat avial, since it has curd.Garnish it with plain coconut oil.
Vegetables like raddish,lady's finger and brinjal are not used for avial.

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