Kerala Avial Recipe

Cooking Directions

• STEP 1.In a pressure cooker add 10 green beans cut lengthwise, 2 carrots cut lengthwise,2 drumstick cut in lengthwise, 1 cup ash gourd/ white pumpkin (vellai poosanikai). Add 2 tbsp water, salt to taste and pressure cook for 1 whistle. Turn off the hat and release the pressure immediately by holding the cooker under running water. This will retain the color of the vegetables.
• STEP 2.Transfer the vegetables to a serving bowl.
• STEP 3.Into the cooker add 1 raw potato peeled and cut lengthwise, 1 raw banana peeled and cut lengthwise, 1 cup yam peeled and cut lengthwise. Add ¼ cup water , salt to taste, 1 tsp turmeric powder and stir. Pressure cook for 3 to 4 whistles. Turn off the heat and allow the pressure to release naturally.
• STEP 4.Transfer to the serving bowl with the other cooked vegetables.
• STEP 5. To make the coconut masala, in a grinding jar add 1 ½ cup freshly grated coconut, 1 tsp cumin (jeera) seeds, 3 green chillies and ¼ cup water.
• STEP 6. Blend to a coarse mixture. It does not have to be completely smooth paste.
• STEP 7. Add the ground mixture to the cooked mixed vegetables.
• STEP 8.To this add 1 sprig torn curry leaf and drizzle 1 tsp coconut oil. Mix it together.
• STEP 9.Kerala avial is ready.