Saturday, June 19, 2010

AVIAL

Avial is one of most favourite dish at my home. It is mostly prepare in all weddings and festival in Tamilnadu that too particularly in Iyengars’function... Adai Avial has been the Romeo and Juliet of South Indian dishes for centuries. So here is the recipe of AVIAL for you all. The dish consists of lots of vegetables, coconut, and curd.

AVIAL (A very traditional Tamil Dish)

Preparation time: 15 minutes (Approximately)

Cooking time: 20minutes (Approximately)

Serving: 8 persons

Ingredients

White Pumpkin-250 grams (Wash n Cut in 2”cubes)

Potato-100 grams (Wash n Cut in 2”Cubes)

French Beans-50 grams (Wash n Cut in 1”length)

Cluster Beans-50 grams (Wash n Cut in 1”length)

Flat Beans-50 grams (Wash n Cut in 1”length)

Green Peas or shelled peas-1/2 cup

Carrot-50 grams (Wash n Cut in 1/2” long pieces)

Yam (Arubi)-100 grams (Boiled peeled, cut if required)

Green Capsicum-1 (Wash n Cut in 2”pieces)

Dum Stick-2 (Wash n cut in 1" piece)

Raw Bananas-2 (Wash n Cut in small cubes)

Long Beans-50 grams (Wash n Cut in 1”length)

Turmeric Powder-1 tsp

Salt-to taste

For Gravy

Thick Sour Curd-2 cup

Grated Coconut-1 ½ cup

Green Chilles-10-15 (or as spicy you required)

For Seasoning

Coconut Oil-2 tabs

Mustard Seed-2 tsp

Spilt Black gram (Urad) Dal-1/2 tsp

Curry Leaves-10-15

Asafetida-2 tsp

Dry Red Chillies-4

Method

• Except yam (Arubi) cook all vegetables in little water along with salt and turmeric powder, till all vegetable is cooked or tender.Boil yam with its jacket till it is tender.

• If you are cooking vegetables in pressure cooker then cook the vegetables in medium high flame for about 2-3 whistles.

• Then remove the jacket of yam and add  in cooked vegetables. Keep aside

• Now in grinder jar, put coconut, green chillies and curd and grind it to a fine paste.

• Add this paste to cooked vegetables.

• Place this vegetable in a pan and cook in low flame till the gravy becomes thick.

• Now heat a pan and put coconut oil.

• Put all seasoning ingredients once oil is heated.

• Once mustard seeds are cracked then add this seasoning to cooked vegetable gravy.

• Serve with roti, poori, chapati, rice or the best combination Adai http://www.spoonsnforks.com/2010/01/adai.html


TIPS

• You can add more verities of vegetables in this except bitter guard and brinjal.

• Put little coconut oil on Avial before serving it. It gives very nice flavour and aroma to the dish.

• Remember only one thing that, the vegetables which get cooked faster, cut in big pieces and vegetables which take time to get cooked, cut in small pieces.

Simple, healthy and tasty.

12 comments:

Cooking Blog Indexer said...

Aviyal is a traditional kerala dish too, but the ingredients are different from this recipe..thanks for sharing

Pavithra said...

Avial is my very fav one..I feel to eat this after seeing this.

Swathi said...

Subhashini,

Nice avial looks really good. We make differently without any seasoning.

Priya said...

Authentic dish, looks fabulous..

Jay said...

your recipe is tempting me to try soon. Fabulous click.

kitchen queen said...

yummmmmmmmmmmmmm and delicious avial and my hot favourite.

Priya (Yallapantula) Mitharwal said...

Heard a lot but never tried it, so bookmarking to try it later.

simply.food said...

Never made this before it is an interesting dish.

Hamaree Rasoi said...

Hi Subhashini,

Love this traditional dish...Had few times. Found it to be very tasty.

Deepa
Hamaree Rasoi

sowmya's creative saga said...

i should really make this often...loooks yummm

Soma Pradhan said...

i like avial very much...

Madhu said...

I love Avial. But we need so many ingredients!
I wish I could eat this right now :)