Traditional Onam Delicacies: Avial Have used the traditional method in this recipe; potatoes and tomatoes are not used in this recipe. The other traditional vegetable, Elephant Yams, is available only in frozen cubes, hence not used. Did not get fresh Indian long beans, which are also traditionally used alongwith Ivy gourds/ Kovakka, a small amount of Bitter Gourds/ Kayapakka. Ingredients All vegetables are cut the same length 1 Cup, Carrots cut into 1 1/2 inch long sticks 1 Cup Winter Melon 1 cup Yellow Pumpkin 1 Cup Raw Plantains 1 Cup Drumsticks [frozen used here] 2 hot green chillies, slit 1 stem Curry leaves 1 Cup sour buttermilk Coconut Oil 1 1/2 tsp Turmeric Powder Salt 1 cube Indian Jaggery [ optional] For the coarsely ground paste 1/2 Cup Coconut, grated Method Coarsely grind the coconut [ chathakyukka] and keep aside. One can also use half of the sour buttermilk to grind the coconut paste Cook the vegetable separately with just enough water, salt and turmeric powder: about 1/8th tsp for each vegetable Drain and keep aside. Heat a wide-mouthed vessel Add the vegetables, the ground paste and slit green chillies, Shake the vessel to coat the pices evenly Or turn gently with a ladle, Add 1/2 tsp of turmeric powder and 1/2 Cup of buttermilk Bring to a gentle simmer Drizzle with coconut oil and fresh curry leaves. Take off the heat and serve.
Posted on: Wed, 05 Mar 2014 06:42:43 +0000
Trending Topics
Recently Viewed Topics
© 2015