This is one of my all time favorite recipe! and obviously u should know its from my mom’s kitchen, i would rather say its a family favorite, it used to be a Sunday Special every week when i was a kid. No Sunday was complete without avial, arisi apalam and vadam! This brings back nostalgic memories of my childhood days and my family! I’ve had avial everywhere but never ever had it tasted like the one my amma makes…a taste of heaven! Now that am in Bangalore with my amma, here it is… Avial, from my mom’s kitchen!
Potato, carrot, beans, drumstick (murungaikai), ashgourd (pushanikai), raw banana (vazhaikai), etc. – A handful of each and as many vegetables you like
Curd – 2 cups
Coconut (grated) – 3/4 of a cup
Green chillies – 3 to 4
Jeera (cumin seeds) – 1 tsp
Coconut Oil – 3 tsp
Curry leaves – few
Salt to taste
Boil the vegetables with a pinch of salt in a pressure cooker.
Mean while, grind the coconut, green chillies and jeera in a blender into a paste.
Mix a little curd with the paste and grind some more.
In a kadai, add the boiled vegetables, the paste and the remaining curd.
Add salt to taste and mix well, keep in medium flame.
Turn off the flame immediately before the curd boils.
Garnish the avial with curry leaves and coconut oil.
This avial is a good gravy that goes well with steaming rice or paruppu adai, not the thick side dish u wud find in a South-Indian thali!