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Avial - Mixed Vegetable Curry With Coconut and Curd

Ingredients

Serves: 8

Avial is one of the dishes that is always served at feasts.Since all the vegetables have to blend well,they must be cut evenly,usually about 5-cm long and 1-cm wide.

Because avial combines many vegetables,in colloquial Malayalam it means to mix or mess up!

4 drumsticks (surjan ki phalli)

50 gms string beans (lobia)

50 gms elephant foot yam (zimikand)

50 gms colocasia (arbi)

2 unripe plantains

50 gms cucumber

1 1/2 tsp salt

2 tbsp curd (not too sour),whisked

1 stalk curry leaves

1 1/2 tbsp coconut oil

Ground to a coarse paste:

1 medium-sized,fresh coconut,granted

6 shallots,chopped

10 green chillies,chopped

1 stalk curry leaves

A pinch of cumin powder

1/2 tsp turmeric powder

Method of Preparation

  • Peel drumsticks,string and trim beans,and cut into 5-cm long pieces.Peel remaining vegetables and cut into 5-cm long and 1-cm wide strips.
  • Place vegetables in a pan with salt and 1 1/2 cups water,and cook over high heat for 20 minutes till tender.
  • Stir in curd and coconut paste,and cook for 2 minutes.
  • Add curry leaves and oil.Mix well and serve.

Variations: Use tamarind or unripe mango instead of curd.In some parts of Kerala,a piece of bitterground is also added.This lends a certain piquancy to the dish.

 
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