MALABAR AVIAL

NOTE: Avial is well known in Kerala and there are different ways in preparing this dish. The recipe below is in Malabari style where shallots,garlic and ginger is ground and so this avial is as delicious as the ones cooked in the traditional way. You can omit shallots and garlic but for once try this recipe too for a different yummy taste.

U need:
Ash gourd: 1 cup sliced thin sticks
Red pumpkin: 1 cup sliced thin
Drumstick: 2 cut to small pieces
Avarakkai:1/4 cup sliced thin
Raw banana: 1/4 cup sliced thin
Karamani(runner beans): 1/4 cup cut to small pieces
Green peas: 2 tsp
Ginger: 1" piece
Garlic: 1 pod optional
Shallots (small onions): 2 peeled
Grated fresh coconut: 1/4 cup
Green chillies: 4
Red chilli powder: 1/4 tsp
Jeera: 1 tsp
Coconut oil: 2 tsp
Curry leaves
Salt to taste
Beaten slightly sour curd: 1/4cup

METHOD:
1. Heat a deep bottomed kadai. Add all the vegetables one by one,add 1/2 tsp turmeric and the red chilli powder, water just to soak the vegetables and cook till the vegetables are cooked and the excess water is evaporated.Add salt.
2. Grind together the coconut,ginger,green chillies,jeera ,garlic pod(optional) to a fine paste using some curd. Separately coarse grind the shallots and some curry leaves and set aside.(Optional)
3. To the cooked vegetables add the ground coconut paste and stir well.Simmer for few mins. Add the coarsely ground shallot curry paste and simmer for few min..Off the gas.Cover and rest.
4. Once the avial is slightly cool add the beaten curd,more curry leaves and coconut oil.Mix well.
5.Serve with hot rice,coconut thuvayal ,pepper rasam and papadoms.