Pages

Mixed Vegetables: AVIAL

Mixing different vegetables to make a dish in not new to Indian cuisine. Every region has its own specialty, a dish that is the identity of that region. In this series I will be sharing some recipes of mixed viegetable recipes from different parts of India. These lip smacking dishes can be eaten with chappatis, puris and plain rice.

First the delicacy with which I have grown up... AVIAL from Kerala.

Every Tamil/Malayali home has its own recipe for the avial. The veggies used may vary, but the recipe I am sharing is the one that is done at my Mom's.

Raw Yellow Pumpkin, cut into slivers 1 cup
White Pumpkin, cut into slivers 1 cup
Raw Banana. cut into slivers 1 cup
Snake Gourd, cut into slivers 1 cup
Drumsticks cut into 1" pieces 2
Carrots, cut into slivers 1 cup
French Beans, cut into 1" pieces 1/2 cup
Raw Mango, cut into slivers 1/2 cup
Elephant Foot Yam, cut into slivers 1 cup
Green Capsicum, cut into slivers, 1/2 cup
Curds 1 cup
Coconut, grated, 1 cup
Green chillies, 2
Coconut oil, 1 tbsp
Curry leaves. 4-5
Salt to taste

Cook all the vegetables except yam and raw mango with little water and salt to taste until done. Cook the yam separately in a similar way till done.
Now assemble all the vegetables together except the raw mango. Add the curds to the vegetables.
Grind the coconut and chillies to a smooth paste. Add this paste to the vegetables and curds mixture. Heat the mixture, but do not let it boil. Adjust salt.
Remove from fire. Now add the raw mango slivers and stir in.
Heat a little of the coconut oil and add the curry leaves. When they crackle add it to the vegetables. Before serving add the balance coconut oil and serve with rice.

POINTS TO REMEMBER:
Try and cut all the vegetables of same size.
The vegetables should not be over cooked and must retain their shape.
Avial can be eaten as a side dish with sambar & rice or as a main dish with plain rice.

Carrot Recipes

Carrot, has always been a favourite amongst moms to feed their children especially since it full of beta carotene and good source of Vitamin A. We get 2 types of carrots; one the red long ones that are the really sweet ones and the stubby orange ones. You can use either type of carrots for the recipes below depending on how sweet you like your carrots.

Carrot Salad

This is the easiest and quickest recipe with carrots. You need:

Carrots, grated 2 cups
Green chillies, deseeded and chopped finely 2
Juice of 1 lemon
Coriander leaves, chopped 2 tbsp
Salt to taste

Mix all the ingredients. Cool in fridge for 10-15 minutes and serve.

Carrot Parathas

A healthy and effective way to get the kids to eat their carrots.

Wheat flour 2 cups
Carrots, grated 1 cup
Turmeric powder 1/4 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Salt to taste
Oil 1 tbsp
Water as required

Mix all the ingredients to make a soft dough. Divide into 8-10 portions. Roll out each portion into rounds and grill on a tava till both sides are well done. Serve with fresh curds and coriander chutney.

Carrot curry (dry)

Carrots, diced 2 cups
Green chillies, finely chopped 1-2
Turmeric powder 1/2 tsp
Mustard seeds 1/2 tsp
Moong daal, soaked in water 1/2 cup
Oil 1 tsp
Lemon juice 1 tsp
Salt to taste
Coriander leaves chopped 1 tbsp

In a pan add the oil. When hot, add the mustard seeds. When they start to splutter, add the chillies, carrots, moong daal, turmeric powder and salt. Sprinkle some water. Cover and cook till the daal and carrot is cooked. Take off the fire, add the lemon juice, coriander leaves and serve hot. This can be served as an accompaniment for any rice dish or chappati.

Carrot curry (gravy)

Carrots, diced 2 cups
Turmeric powder 1/2 tsp
Chilli powder 1/2 tsp
Mustard seeds 1/2 tsp
Moong daal 1/2 cup
Oil 1 tsp
Salt to taste
Coriander leaves chopped 1 tbsp

Pressure cook the carrot and daal with little water, along with the spices. In a pan add the oil. When hot, add the mustard seeds. When they start to splutter add the cooked carrots and daal mixture. Add salt to taste and serve hot garnished with coriander leaves.

Carrot Halwa

Carrot grated 2 cups
Sugar 1 cup (You can more or less sugar depending on the sweetness of the carrots)
Milk 1 cup
Cardamom powder 1 pinch
Cashew nuts 4-5 chopped
Raisins 6-8
Clarified butter (ghee) 1 tbsp

In a heavy bottomed pan cook the grated carrots with the milk. Once the mixture is completely dry, add the sugar and cook till the whole mixture comes together. Take off fire.
Heat ghee. Roast the cashew nuts and raisins. Add to the carrot halwa along with cardamom powder. Stir and serve hot or cold.