AVIAL

My mother makes avial with the leftover vegetables in the fridge. But now Avial mix (avial kits) vegetables are readily available in the stores. I like to use a mix of firm and soft vegetables in avial.

INGREDIENTS

You can take your choice of vegetables. I like to use yams, plantains, and carrots as firm vegetables. All these are not always available, so I use what I get my hands on, but plantains and carrots are a must. I have used 750 gms of sliced/chopped vegetables(not including the plantains)

1. 1 large plantain, peeled and sliced into thick and short matchstick size.
2. 2 large carrots, peeled and cut into thick matchstick shape
3. Cauliflower, sliced
4. cabbage, sliced  
5. 1 large zucchini squash
6.  water as required
7. 1 Tbsp coconut oil
8. 1 sprig of curry leaves
9. 1 tsp pepper powder
10. tamarind pulp as per taste (5 gms. of wet tamarind soaked in water)
11. salt to taste 

For the coconut mixture:

1. 1 cup shredded coconut (I have used frozen)
2. 1 tsp turmeric powder
3. 1 tsp cumin powder or 1 tsp cumin seeds
4. green chilies as per taste
5. 1/2 chili powder (the chili powder adds a nice depth of color to the mixture)
6. 6 curry leaves
7. 4 Tbsp chopped onions or shallots(30 gms. )
8. 1 clove garlic

METHOD

• Put all the ingredients for the coconut mixture in a mixie, add 1/4 cup lukewarm water, and pulse if you want a coarse ground mixture, resembling the texture of coconut ground in an ammikallu(grinding stone). OR use 1/2 cup lukewarm water to grind into a fine paste. 
  
  
  
  
  

• Pressure cook the plantain with 1 cup water and 1 tsp salt.
  
  
  
  
  
  
• Add the rest of the vegetables and salt, into a pan . Add the tamarind pulp to this. Adding tamarind pulp keeps the vegetables from overcooking. Add 1/2 cup of  water. Cook on high heat. Stir well. Cover and cook on high heat until the vegetables are semi-cooked. Stir and check in between. See that the bottom does not get burned. Cook till the water is almost evaporated.
  

         

                                        

• Add the cooked plantain to the semi-cooked vegetables. 

         

• The vegetables should be firm. Now add the coconut mixture and cook on medium-high heat till the vegetables are cooked and the water evaporates.
  

• Turn off the stove. Sprinkle with pepper powder. Add the  1 Tbsp. Coconut oil. Check for salt and cover, and keep for atleast 30 minutes.

• I like to keep it wet instead of dry. It's easier to check for salt and sourness when the curry is wet rather than dry.

NOTES

• Drumsticks, if in stock, give an excellent Malayalee taste to the avial. I use frozen drumsticks in the avial. 
• I don't have a curry leaf tree; curry leaves are regularly bought from the Indian store, here in Seattle, so I use curry leaf sparingly and mainly only while grinding along with the coconut.
• Tamarind pulp or yogurt can be used. Use sparingly. I tried skipping the tamarind pulp, but that slight sour taste was required.
• 1/2 cup channa can be used instead of plantains. Soak the channa overnight and cook the channa with 1 tsp salt in the pressure cooker, on high for 3 whistles. Then put the rest of the vegetable (500 gms.), cook with 1 tsp salt, and cook till the right consistency. 
• I like the sourness of the tamarind to stand out. 
• Spaghetti squash and radish are good options. They give a nice crunch.