Avial / Mixed Vegetable curry with Coconut Oil
December 27, 2010
AVIAL /
MIXED VEGETABLE CURRY WITH COCONUT OIL
One of the very popular dish in South India. We use only locally grown vegetable like Eggplant, Potato, Plantains, Mango, Drumsticks(Moringa) and also small onion. Which are the ones they add in this recipe. They cook them and then make a paste out of Coconut and add them together. When they finish they add little coconut oil. This is the very special and rich dish in South India. Avial means an assortment or mixture. So it is cooked with different vegetables, adding coconut and coconut oil as said. This recipe is made as Tirunelveli style.
You can also add (unripe) mango in the recipe, i actually at times don't add because the mango will add too much sour to the recipe and it might not taste good. So it is your option to add mango. I make this recipe with sambhar and rice or very good combo is the Adai. In many restaurants they serve Adai with Avial. It is the best combo. And they also serve with Split black gram rice. Which is so good to eat that way. All are Tirunelveli specials, and i just love all these recipes. And i am sharing them with you so you can try at home.
You can also add (unripe) mango in the recipe, i actually at times don't add because the mango will add too much sour to the recipe and it might not taste good. So it is your option to add mango. I make this recipe with sambhar and rice or very good combo is the Adai. In many restaurants they serve Adai with Avial. It is the best combo. And they also serve with Split black gram rice. Which is so good to eat that way. All are Tirunelveli specials, and i just love all these recipes. And i am sharing them with you so you can try at home.
Cuisine : South Indian
Preparation time : 15 mins
Cooking time : 10 mins
Course : Side dish
Main Ingredients : Vegetables, coconut oil.
Ingredients :
Potato chopped - 1 cup
Plantains - chopped - 1 cup
Eggplant / Brinjal - 1 cup cut
Drum stick - frozen - 1/2 cup
Coconut shredded - 1 cup
Green chili - 5 nos
Cumin/ Jeera - 1 tbsp
Small oinions - 10 nos
Mustard and Split white gram - 1 tbsp
Curry leaves few
Coconut oil - 2 tbsp
Salt to taste
Preparation :
- First thing you have to do is peel all the vegetables and chop them. Almost all the vegetables cook in the same time. So you can cut them and add them in the pan at the same time. If you want you can add the eggplant at the last because it may cook little more early than potato and plantain.
- In a pan, add all vegetables with 1 cup water. Let it be cooked.(don't pressure cook) It will become to mushy and will not be good. So always cook it with a pan and a lid.
- When the vegetables are cooked you can add the rest of the ingredients.
- Now you can grind, coconut, cumin, 4 onions, green chili. Make a fine paste.
- Add the paste to the vegetable.(water should be less, till then you can cook).
- Then the salt and coconut oil.
- Now season the dish with mustard ,urad dal, small onions and curry leaves.
Serve it hot with rice or Adai
Serving per recipe : 2
Calories per serving : 400
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