Making avial is very easy. I follow Meenakshi Ammal’s recipe from the book “Cook and See”.

What you’ll need:

• Carrots cut into 1 1/2 inch sticks – 1 cup
• Plantain cut into 1 1/2 inch sticks – 1
• Green Beans cut into 1 1/2 inch pieces – 1 cup
• Eggplant cut into 1 1/2 inch pieces – 1 cup
• Drum Sticks cut into 1 1/2 inch pieces – 5 to 6
• Potatoes cut into 1 1/2 inch sticks – 1 cup
• Grated fresh coconut – 1 cup
• Cumin Seeds – 4 tsp
• Turmeric – 2 tsp
• Green Chilies – 5 to 6 or to taste
• Salt to taste
• Yogurt – 2 cups
• Coconut oil – 2 to 3 tsps
• Curry Leaves – 2 sprigs

Method:

1. Put all the cut vegetables in a large pot and add 1 to 2 cups of water. Cover and cook on medium until the vegetables are cooked (10 to 15 mins).

2. In the meantime, grind Grated fresh coconut, Cumin Seeds, Turmeric, Green Chilies and Salt into a paste with little water.

3. Add the ground paste to the vegetables. Mix.

4. Add the Yogurt, Coconut oil and Curry Leaves and mix. Bring to a boil and switch off heat.

Enjoy! Avail makes a great side dish with Adai.

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