AVIAL

vegetables in coconut and curd- Kerala style

Serve – 12 people

INGREDIENTS :-

Coconut (grated)                                                               :  3 cup

Green chillies                                                                     :  12

Cumin seeds                                                                      :  2 tsp

Water                                                                                   :  2 cups

Sour curd (beaten)                                                            :  2 cup

Yam (peeled & cut 4 * 1& ½ cms)                                   : 400 gms (thick slices)

Ash gourd                                                                           :  400 gms( peeled & de-seeded and cut into 4 * 1& ½ cms)

Raw bananas                                                                     :  3 medium (peeled & cut into 4 *1 cms)

Drumsticks                                                                          :  3 (peeled and cut into 4 * 1 cms)

Red pumpkin                                                                     :  ¼ kgs. (peeled & cut into 4 * 1 cms)

Broad beans                                                                       :  100 gms  (cut into 2 & ½ cms)

Salt                                                                                     :  5 tsp

Turmeric powder                                                             :  ¾ tsp

Curry leaves                                                                       :  2 sprigs

Coconut oil                                                                         :  3 tsp

                                                                      METHODS :-                                                                       

1. Grind together coconut, chillies and cumin seeds into a paste, adding a little water(1 cup) time to time. Add curd and mix well.

2. pour remaining water (1 cup) into cooker. Add yam and all other ingredients except coconut paste, curry leaves and oil. Stir well.

3. Close cooker, bring to full pressure on high heat. Remove cooker immediately from heat. Release pressure with slight lifting of vent weight. Open cooker

4. Add coconut paste and curry leaves. Mix well.

5. Place cooker with vegetable on high heat and bring to boil. Reduce heat and simmer for about 2 minutes.

6. Transfer avail into a serving dish. Pour oil evenly over avail.

                                SERVE HOT