2:05 PM Chandra Karthikeyan 0 Comments

  • Sliced vegetables of about 11/2" length  (Yam, drumstick,                                        carrot, beans, raw banana, cucumber, snake gourd) Each vegetable 1 cup               
  • Grated coconut                                - 1 cup
  • Curd                                                  - 1 cup
  • Cumin seeds                                      - 1 tbsp
  • Coconut oil                                        - 1 tbsp
  • Green chillies                                    - 5
  • Turmeric Powder                             - 1 tbsp
  • Curry leaves
  • Salt as required
  • Grind green chillies, cumin seeds, and coconut together, keep it aside.
  • In a pan, heat coconut oil, add vegetables, cook this in a very low flame without adding water.
  • Now add very little water, salt, turmeric powder. Cook this in a cooker. (Don't overcook it, one whistle is enough).
  • Now add ground paste to the cooked vegetable and bring this to the boil.
  • When the avial starts boiling add curry leaves and stir for 2 minutes.
  • Finally add the curd, mix it with the avial and immediately remove avial from heat.
  • If you want, you can add one more tbsp of coconut oil to the avial. This is optional.
  • Avial tastes very well with rice and adai dosai.


Thanks for your wonderful comments