Carrots- 1/2 cup cut into 2" lengthy pieces
Potatos-3/4 cup cut into 2" lengthy pieces
Green Chillies-1 slit
garlic-2 flakes slit
Curry leaves- as required
Coconut Oil-1 tbsp
Turmeric Powder- 1/2 tsp
Chilly powder-1/2 tsp
Salt -As required
Coconut grated-3/4 cup
Cumin Seeds-1 tsp
Red Shallots- 2
Curd-2 tbsp
Method:
- In a cooker, add the vegetables, greenchillies, garlic, little curry leaves, turmeric powder, chilly powder, salt and 1/2- 3/4 cup water and cook till the first whistle. Turn off. You can also steam the vegetables so that they are not over cooked.
- Grind the coconut,cumin seeds and shallots to a fine paste.
- When the pressure settles completely, open the cooker and turn on the fire.
- Add the ground paste to this and mix well. Saute for 2 min till the raw smell goes off.
- Now add the beaten curd and mix- This will add sourness to the curry and will enhance the taste.
- Check the salt and when it begins to boil then turn off.
- Add coconut oil and curry leaves and close with the lid.
Note:
- This recipe is for bachelors who like to cut more vegetables.
- You can also add beans, elephant foot, string beans, Winter Melon( kumbalanga), Cucumber, Snake gourd,, drumstick, Raw banana etc. Avial becomes a complete dish when these vegetables are added. The recipe will be followed in another post with full vegetables.
- If you dont have curd, then you can also add raw mango slices along while cooking the vegetables. Another option is to add 2 tbsp of thick tamarind water. This will slightly spoil the yellowish colour of the dish.
- Since in this very little oil is required, we consider this as a nutritious dish.
- Never add ripe tomatoes, lady's finger, ripe pumpkin etc.
- If you need more watery consistency, the can add more water when cooking the vegetables. At some part of Kerala, they prefer to have the dish in a thinner consistency.
