Recipe: Yummy Avial

Avial. The band initially included lead vocalist Anandraj Benjamin Paul. aviyal recipe, udupi style avial recipe with step by step photo/video. south indian coconut based curry, served with rice – kerala & tamil cuisine delicacy. Aviall is the world's largest diversified aircraft parts distributor delivering airplane parts and repair services from any of its worldwide locations. Avial recipe With step by step photos.

Avial e-Bikes are designed and manufactured in Finland. The Avial Bikes development team consists of enthusiasts who are engaged in tuning bicycles, as well as developing their own prototypes. Kerala Style Avial: This traditional mixed vegetable curry from Kerala, Udipi and Southern Tamil Nadu makes a nutrient rich side with white rice, adai or even chapatti. You can cook Avial using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Avial

1. Prepare 250 grams of Ash gourd (Kumalangha/Poosinikkai/Petha Kaddhu).
2. Prepare 3 numbers of Carrot.
3. You need 1 number of banana Raw (nendran /ethakkya if available).
4. You need 5 pods of Beans OR cowpeas numbers.
5. Prepare 1 number of Snake gourd (padavalangha).
6. It’s 250 grams of Yam.
7. Prepare 1 number of Drum Stick.
8. Prepare 1/2 number of Coconut.
9. It’s 2 numbers of chilies Green.
10. Prepare 1/2 teaspoon of Turmeric.
11. You need 1/2 teaspoon of Chilly powder.
12. Prepare 1/2 teaspoon of Cummin Seeds.
13. Prepare 10 numbers of Curry leaves.
14. It’s 6 numbers of Shallots.
15. You need 1 pod of Tamarind.
16. You need 2 teaspoons of Salt.

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Avial step by step

1. Clean and soak the tamarind into 50ml of warm water. Normal water can be used to soak tamarind but the advantage with warm water is that helps in complete extraction of the tamarind pulp in less time. Keep the soaked tamarind aside..
2. Cut all the vegetables at a length of around 1.5 inches. One of the unique features of Avial is that all the vegetables used are cut longitudinally at the same length..
3. For cooking the cut vegetables, put Carrot, Raw banana and beans first into a pan and start cooking these first since these take longer time to cook. For cooking, pour around 50 ml of water, add turmeric, green chilies, red chilly powder and salt to taste. Once these vegetables are half cooked, put the other vegetables also into the pan. All the vegetables must only be half cooked..
4. Extract tamarind pulp from the soaked tamarind by squeezing it with your hands. Pour the extracted tamarind pulp into the cooked vegetable. Instead of Tamarind, sour curd or sour raw mango also can be used..
5. If you are using sour raw mango, then the mango also has to be cut like other vegetables and cooked along with the last set of vegetables. Add salt to taste. Mix the contents carefully and slowly so that the shapes and size of the half-cooked vegetables are intact and donot get cut/crushed due to the force of the mixing process..
6. Next, put the grated coconut into the mixie. Run the mixie in such as manner so that the grated coconut just gets crushed a little and does not get grinded. Crush the small onions and cumin seeds and put it into the grated coconut and mix thoroughly. Put these mixture into the vegetables. Mix it thoroughly with in a low flame..
7. If sour curd is being used instead of tamarind, pour the sour curd now. Mix thoroughly. Donot boil.
8. At last put curry leaves. Garnish with one tablespoon of coconut oil into it…

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