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.