If you thought I got bored and left, think again…..
I’d like to say that I was busy with Vishu and my daughter’s birthday party and etc…..etc….. , but that’s not all true…. It was my daughter’s birthday on the same day as Vishu and we did have a double celebration. But, not so busy that I couldn’t write… I was just plain lazy… to put it better, I was pondering what to write.
And then, I landed on Mixed Vegetable Bhajiya and Avial.. the topic, not the actual dishes!
Well, they don’t actually go together… I made them on two different occassions… phew!
We had a party for my daughter’s birthday and included Mixed Veg bhajiyas along with Idli Tadka and coriander chutney idli sandwich for the adults. No, we didn’t starve the children, they had a kiddie meal of mini idlis, french crepes, cucumber sandwiches, crisps and juice. Full marks to my husband for going ahead with the sandwich idlis, despite my resistance. They were yummmmmmmmmmmy…… And of course, a little pat on my back for the Mix-veg bhajiyas…Ahem! Both our dishes were very popular that day….Thank you very much……
Vishu, was celebrated with the whole family and a few close friends. We decided to each bring in a dish and finally have a traditional 3 course meal served on plaintain leaves, called ‘Saddhi’. And, we had everything from Payasam, Sambar, Thovran, Kootu curry, Avial, Rasam to Kichchadi.. even papadam.. yummm.. My contribution – Avial.
So, my dear readers, here goes my Avial recipe: for 4
Vegs you need : Ash gourd, Pumpkin, Matoke (raw Plaintain), Yam, Snake gourd, Drumsticks (all cut approx 1 inch in length , like narrow strips) — 1 cup each cut veg (My dad is a Master Cutter when it comes to cutting vegs for Avial! He should, maybe, teach a vegetable cutting class.. I’d want to be in that class!)
Other Ingredients you need: A small lemon-sized ball of tamarind, curry leaves, freshly grated coconut/ frozen coconut (thawed), yoghurt( sour yet smooth) and coconut oil (2-3 tsp)
Let all these vegs cook in very little / just enough water with a pinch of turmeric (you don’t want the Avial to turn yellow) and salt as per taste. (most of these vegs contain water in them and they leave water while cooking)
Add pulp of a small lemon-sized ball of tamarind into the vegs to cook.
Make sure the vegs don’t turn soggy, that they retain their shape.. Add a few curry leaves for flavour..
Meanwhile, grind 3-4 green chillies with a cup of freshly grated coconut / frozen coconut (let it thaw before grinding) with little water to paste.
Add this coconut paste to the vegs and allow to cook for 2-3 minutes.
Turn off stove and then stir in 3-4 tbsp of sour yet smooth yoghurt. (watery yoghurt will make your Avial runny and not blend well. In my experience, low fat yoghurt works well)
Now, in a separate kadhai, warm up 2-3 tsp of coconut oil and add a few curry leaves. Finally, add this to your Avial and give it a gentle stir. mmm… There’s your Avial ready to be eaten with ‘Adai’ or as a side with Sambar/ Rasam rice.
Hope my recipe helps…. If you are already a master at it, give me feedback/ comments…
Enjoy your meal !
More to come from ‘Kavi’s Kitchen’…..
from kavi's kitchen 