AVIAL

AVIAL

INGREDIENTS

CARROT-1
FRENCH BEANS- 1/4 CUP
LONG BEANS-1/4 CUP
WHITE PUMPKIN-1/4 
RAW BANANA-1 
VELLARI-1/4
POTATO-1

GREEN CHILLIES -3

SALT

RED CHILLY POWDER-1/4 TABLESPOON

TURMERIC POWDER-1/4 TEASPOON

GRATED COCNUT-1/2 CUP

SHALLOTS-2

DRIED RED CHILLIES-2

GINGER- 1 INCH PIECE

CUMIN SEEDS- 1 TABLESPOON

FOR SAUTING

MUSTARD- 1 TABLESPOON

DRIED RED CHILLIES-2

CURRY LEAVES- 1 SPRIG

FENU GREEK SEEDS-ഉലുവ-1/4 TABLESPOON

COCONUT OIL- 3 TABLESPOONS

CURD- 1/2 CUP OR ACCORDING TO TASTE

PREPARATION

COOK THE CUT VEGETABLES PREFERABLY IN  A PRESSURE COOKER WITH GREEN CHILLIES, SALT, TURMERIC POWDER AND CHILLY POWDER IN WATER JUST ENOUGH TO IMMERSE THE VEGETABLE
LET 1 WHISTLE COME

MEANWHILE GRIND COCONUT, SHALLOTS, DRIED RED CHILLIES-2, GINGER, CUMIN SEEDS, WITH LITTLE BUTTERMILK

GRIND INTO A COARSE PASTE
OR JUST CRUSH IT

WHEN THREE-FOURTH OF WATER GOES, ADD THIS GRINDED PASTE

LET IT BOIL, THEN ADD BUTTERMILK

WHEN THE CURRY THICKENS, SAUTE IT WITH MUSTARD, DRIED RED CHILLY, CURRY LEAVES AND FENUGREEK SEEDS IN COCONUT OIL.

YOU CAN ALSO PREPARE THIS WITHOUT SAUTING