Avial can be prepared with any combination of boiled veggies. We generally eat it with plain dal and rice. Here is my version of avial. Here I am giving the veggies I used
Ingredients for Avial
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Fresh Curd - 3 cups
Fresh grated coconut
Cumin seeds - 1 tsp
Green chillies - 5
Budida Gummadikaya (white pumpkin) - 1 small piece
Tindora - 10
Egg plant/Brinjal small - 2
Carrots small - 2
Potato medium -1
Beans - 5
Curry leaves - few
mustard and cumin seeds
red chillies
coconut oil for tempering
Prepartion
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Cut all the vegetables into medium pieces. Boil them with salt and turmeric until they are soft but not mushy.
Meanwhile dry roast cumin seeds and set aside
Grate fresh coconut. Grind grated coconut with roasted cumin seeds and cut green chillies into a smooth paste adding little water. The quantity of chillies can bevaried depending on how spicy you want.
Beat the curds and mix the blended coconut paste.
After veggies are cooked mix the curd and coconut mixture and let it boil on low flame.
In a pan heat coconut oil, add mustard seeds, cumin seeds and red chillies. Wait until mustard splutters and add curry leaves. Add this tempering to the cooked avial.
