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Last Updated Friday December 09 2016 03:02 PM IST

Avial

Mrs K. M. Mathew
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  • Avial

    Cooked for a while longer with the lid on

    Avial
  • Avial

    Grated coconut mixed with cooked vegggies

    Avial
  • Avial

    Vegetables for avial ready to be cooked in a pan

    Avial

The star dish of every Kerala sadya, the avial can be made with different vegetables. Now, whatever vegetables you choose, the ground coconut with spices and the final drizzling of the coconut oil over the avial makes it impossible for you to get this wonder dish out of your mind.

Ingredients

½ kg mixed vegetables, all cut in long strands (yam, green brinjal, carrot, ash gourd, cucumber, drumstick)
¼ cup mango slices
¾ cup tomato
4-5 green chillies
½ tsp chilli powder 
½ tsp turmeric powder 
8-10 shallots
1 tsp jeera
Salt, as required
A few sprigs of curry leaves
½ cup coconut oil
1 cup grated coconut

Preparation

In a large heavy bottomed pan, place the vegetables and put in the chilli powder, turmeric powder, green chillies, mango slices, tomato, salt and 2 dsp coconut oil. Mix well
Throw in the curry leaves and blend well together
Keep in low flame with the lid on and let it cook without water 
Add shallots and jeera to the coconut and grind well
Into the semi-cooked vegetables, put in the coconut mix
Add a few more curry leaves
Top it with 2 more dsp of oil
Layer the coconut evenly over the vegetables and keep it closed in low flame
Once the steam escapes the pan, open the lid, mix the ingredients together 
Delicious Avial is ready to be relished

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