Vegetable Avial

Recipe By:
Red.Rose
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  • Total Time 45 min Ico-add
  • Yield 6 Servings
  • Level Medium

A South Indian breakfast made with puffed rice.
 

Ingredients

  • Vegetables used:
  • 1 small cauliflower (flowerttes)
  • 3 large potatoes
  • 4 carrots
  • 1 small snakegourd
  • 1 small piece white pumpkin
  • 1 small piece red pumpkin
  • 2 drumsticks
  • Any other desired vegetables
  • Other ingredients
  • 3 cups thick buttermilk
  • Gooseberry size (extract pulp) tamarind (optional)
  • 4 springs curry leaves
  • 2 green chillies (slit)
  • 2 tablespoon coconut oil
  • For wet grinding (ground masala)
  • 2 tablespoon channa dal (soaked)
  • 2 teaspoon raw rice (soaked)
  • 5 green chillies
  • 1/2 teaspoon cummin seeds
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Directions

  1. 1. Peel the skin, discard seeds if any and cut the vegetables to square or long pieces.
  2. 2. The cut vegetables can weigh approx 1/2 kg.
  3. 3. Heat coconut oil in a pan, add curry leaves and all the other vegetables.
  4. 4. Pour the extracted tamarind pulp, one cup thick curd/butter milk and one cup water if necessary.
  5. 5. Add salt, turmeric powder, slit green chillies and cook the vegetables till tender (Over a moderate heat)
  6. 6. Grind the ingredients given for the wet grinding to a fine paste adding one cup buttermilk.
  7. 7. Pour the ground mixture over the cooked vegetable; and mix well.
  8. 8. Simmer and cook adding the remaining buttermilk.
  9. 9. Stir from the bottom of the pan, till the gravy gets the right consistency.
  10. 10. Add curry leaves, two teaspoon coconut oil mix well and remove from fire.
  11. 11. Serve hot as a main or side dish for rice, chapatties, adai etc..