A very rich gravy. Tastes as good as it looks. Great combination for Adai. Usually cooked during festivals.
Fresh thick curds 1 cup
Coconut grated 4 tablespoons (heaped)
Green chilli 2 nos.
Coconut oil 1 tablespoon
Hing 1/4 teaspoon.
Turmeric powder1/4 teaspoon.
Curry leaves 1 twig.
Red chilli 1 no cut into two.
Fresh cream 1 tablespoon.
Salt to taste.
1 teaspoon cooking oil.
An assortment of vegetables cut into 1 inch fingers – 3 cups (Lady finger, carrot, beans, green peas, drumstick, cauli flower,Raw plantain, Pumpkin are the vegetables best suited. You can use all or atleast 4 varieties to prepare avial. You can prepare it on the microwave or on the stove)
Method – Microwave
Wash the vegetables and cut into 1 inch fingers. In a microwave safe container place the vegetables, add hing, turmeric, 1 teaspoon oil, 2 tablespoon water and cook in microwave mode for 7 minutes. Grind the coconut and green chilli to a fine paste, add to the vegetables. Add salt and curds and microwave on high for 3 minutes.
In a kadai heat the coconut oil add the red chilli and fry for a moment, add curry leaves and pour over the avial. Add cream and mix well. Transfer to a serving bowl. Chilled Avial also tastes good.
Alternate Method – Non Microwave
You can also make this on a kadai/vessel on a stove – follow the same steps.
Cut vegatables. Parboil the vegetables. Heat oil in a Kadai and Add Vegetables with Coconut/ Green chilly paste and cook for 2 minutes in a medium flame. Add Salt and Curds and cook for 2 more minutes. Turn off the gas and add cream. Garnish with one red chilly and curry leaves fried in coconut oil.
While cooking in the stove Use 3/4 cup of water, cover with a lid to cook faster. Never drain the water as the nutrients will be lost.