Monday, August 23, 2010

Traditional Onam Delicacies: Avial

Have used the traditional method  in this recipe; potatoes and tomatoes are not used in this recipe. The other traditional vegetable, Elephant Yams, is available only in frozen 'cubes', hence not used.  Did not get fresh Indian long beans, which are also traditionally used alongwith Ivy gourds/ Kovakka, a small amount of Bitter Gourds/ Kayapakka.

All vegetables are cut the same length
1 Cup, Carrots cut into 1 1/2 inch long sticks
1 Cup Winter Melon
1 cup Yellow Pumpkin
1 Cup Raw Plantains
1 Cup Drumsticks [frozen used here]
2 hot green chillies, slit
1 stem Curry leaves
1 Cup sour buttermilk
Coconut Oil
1 1/2 tsp Turmeric Powder
1 cube Indian Jaggery [ optional]
For the coarsely ground paste
1/2 Cup Coconut, grated

Coarsely grind the coconut [ chathakyukka] and keep aside.
One can also use half of the sour buttermilk to grind the coconut paste
Cook the vegetable separately with just enough water, salt and turmeric powder: about 1/8th tsp for each vegetable
Drain and keep aside.
Heat a wide-mouthed vessel
Add the vegetables, the  ground paste and slit green chillies,
Shake the vessel to coat the pices evenly
Or turn gently with a ladle,
Add 1/2 tsp of turmeric powder and 1/2 Cup of buttermilk
Bring to a gentle simmer
Drizzle with coconut oil and fresh curry leaves.
Take off the heat and serve.


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