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| image of Avial Curry |
Ingredients:
1. Elephant yam (Chena) - 1 cup
2. Raw banana - 2 nos
3. Carrots (big) - 1 no
4. Snake Gourd (Padavalanga) - 1/2 cup
5. Drumstick (Muringakka) - 2 nos
6. White Pumpkin (Kumbalanga) - 1/2 cup
8. Beans (Achilnga Payar) - 3-4 nos
9. Raw Mango - 1 full slice
10. Green chillies - 2 nos
11. Turmeric powder - 1/4 tsp
12. Coconut Oil - 1 tbsp
13. Salt and Water
14. Curry leaves - 1 spring
Ingredients For grinding:
Grated coconut - 2 cups
Small Onions(Kunjulli) - 5 nos
Green chillies - 1 no
Cumin Seeds (Jeerakam) - 1/2 tsp
How to Prepare?
- Cut the vegetables into length-wise pieces (finger slices) and cook the vegetables with water, salt and sliced green chillies. (Aviyal should not be watery, so add only enough water for cooking the vegetables)
- Add the turmeric poweder when the water starts boiling.
- Grind together grated coconut, cumin seeds, small onions and green chilly.
- When the vegetables are cooked, add the ground paste to it. (If raw mango is not available, you can add 2 tsps of tamarind pulp to the vegetables before adding the ground paste).
- Add the curry leaves and mix them well. Do not overcook since the mixture will become dry.
- Add coconut oil to the prepared Aviyal and mix them well.
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