Avial is one of the traditional curry done during the festivals or feast.
Lots of vegetables are used and it is delicious to have.
I have used carrots, bottle gourd, potatoes and chayote squash.
Things Used :
To Cook :
Bottle Gourd : 1 Bowl (Half bottle gourd of medium sized)
Chayote Squash : 1
Carrot : 1 Big ( or 2 small size).
Potatoes : 2
Go Grind :
Coconut : Fresh grated : 1 Cup
Green chilly : 2
Ginger : 1 inch
Jeera : 1/2 Teaspoon
Mango Tokku : Mango Raw chutney or Tamarind Pulp :: 1 Tbs
To Add :
Salt : As required
Seasoning done in Ghee :
For Seasoning :
Ghee : 1 Tbs
Mustard Seeds : 1/2 Tsp
Curry Leaves : 4 to 5 .
Method :
1.Wash and remove the outer layer of bottle gourd, chayote sqush, potatoes and scrape out the outer layer of carrots.
2. Cut vegetables into small and cook till they turn soft.
3. Grate coconut and grind it with green chilly, ginger, jeera/ cumin seeds and mango tokku.
4. Keep a pan on the fire and put cooked vegetables, required salt and pinch of turmeric.
5.Boil for 2 to 3 minutes and add ground coconut mixture, mix it well and cook.
6. Stir in between and cook for 3 to 4 minutes.
7. Shift it to a serving dish and add seasoning done in ghee.
8. Keep a small pan on the fire and heat. Add a tbs of ghee and 1/2 tsp of jeera.
9. Add 4 to 5 curry leaves and put this seasoning to AVIAL.
Note :
Cook Vegetables till soft. (Do not over cook).
Adding more coconut is optional.
Do not add more jeera.
Do not add any sugar or jaggery.
You can add curd instead of mango tokku.
Time : 30 Minutes.
Serves : 4.
