Aviyal

Ingredients:

Vegetables - Plantain, potatoes, brinjal, carrots, beans, drumstick, green peas

Method:

Cut the vegetables into long pieces and steam in pressure cooker.
Grind grated coconut and green hot chillies and salt.
Add this to thick curd.
Add cooked vegetables, mix well and heat for sometime.
When cooked, add curry leaves and 1/2 spoon coconut oil.

Avial Mixed Vegetables With Sauce

Preparation time: 40 minutes

Serves 4

Ingredients:

Cubed White Squash (pumpkin) -- 1 cup
Chopped French Beans, Cauliflower,Drumstick*, Bell Pepper, Potato -- 3 cups (mixed together)
Green Chilies -- 4 (medium sized)
Plain Yoghurt -- 2 cups
Grated Fresh Coconut -- 1 cup
Curry Leaves -- 10
Coriander Leaves -- 4 tsp.
Mustard -- 1/8 tsp.
Turmeric -- 1/8 tsp.
Cooking oil -- 1/2 cup
Dried Red Chilies -- 2
Sugar -- 1 tsp.
Cumin -- 1 tsp.
Split Black Gram -- 1/8 tsp.
Asafoetida -- a pinch or two
Salt to taste

Method:

In a deep pot boil the mixed vegetables in a cup of water until tender.
Keep aside. (If there is any water left in the pot, do not discard it).

In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a cup of
water until well mixed.
Pour this mixture into the pot containing the vegetables and keep it on medium heat.
Add the green chilies sliced lengthwise and simmer the contents for ten minutes.
(Remember to stir frequently, as yogurt tends to stick to the bottom of the pot).
Remove from heat and keep aside.

In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry for one minute.
Then add mustard seeds, black gram and curry leaves. When the mustard seeds pop, add asafoetida.
Immediately add the vegetables and sauce from the pot. Cook for a minute or two.
Remove from heat.

Goes well with plain white rice, pita, paratha, puri.

*If drumstick is not available, you can add some other vegetable. Eggplant, however, is not advised because it becomes bitter when boiled in water.

Avial

Ingredients:

2 cups of cubed and boiled vegetables like:
beans
carrots
potatoes
drumsticks
raw bananas
cauliflower

Roast in a little oil one by one and blend to
a smooth paste:
2 tsp cumin seeds
2 tablespoons of coconut, shredded
4-5 green chillies
3/4 packet buttermilk
A pinch of turmeric
Salt to taste
3 tsp cooking oil for seasoning
1 tablespoon fresh coriander leaves, chopped finely

Method:

Add the salt, turmeric and the coconut paste to the
buttermilk.Add the boiled vegetables.
Heat on a low flame till the buttermilk mixture
reaches a thick texture.Keep stirring continously.
Now add the chopped coriander leaves.
Season with mustard, curry leaves, hing , cumin and
red chillies in hot oil.
Heat hot with plain rice.

Aval Upma

Ingredients:

200g Aval
1/2 tsp Mustard seeds
1 tsp urud dal
1/2 tsp whole black peppers
1/2 tsp cumin seeds and
1/4 tsp salt
Curd
Water

Method:

Soak 200 g of aval in water for 1/2 hour.
Heat 4 tsp of oil in a pan, add 1/2 tsp mustard seeds.
When it pops, add 1 tsp urud dal, 1/2 tsp whole black peppers, 1/2 tsp cumin seeds and 1/4 tsp salt.
Drain the water from the aval and add it to the pan and fry.
You can mix curd with soaked aval if you like.

Aval Dosa

Ingredients:

Rice 2 cups
Aval 3/4 cups
Urad dhall 1/2 cup
Salt 1.5 t.spoons
Cooking Oil for making dosas

Method:

Rinse and soak rice, aval and urad dhall in water for 1 hour.
Wet grind the above with salt into a nice batter.
Keep at room temperature for 12 hours.

Method to make Aval Dosa:

Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of oil around it.
Close the dosa with acover and let it cook for a few minutes.
Do not turn the dosa.
Serve it hot with chutney