India is high in culture, tradition and cuisine. Every state has a unique cuisine. Today's recipe is one of those state specific dish(Avial). A dish from kerala.
Avial is nothing but mixed vegetable stew in ground coconut and yogurt sauce. It is very rich in coconut flavor. Avial can be prepared like a thick curry or like medium gravy. I prefer gravy/sauce kind of than curry version. You can change thickness/consistency as you like.
Ingredients:
2 cups thick curd
Veggies cut into cubes. ( I used carrots, bottle gourd, drumsticks). You can add Yam, potato, french beans, okra as well. (Depending on what I have on that day in refrigerator I use those. )
pinch of turmeric
salt as per your taste
Tempering
2 tsp of oil
pinch of asafoetida
1tsp mustard seeds
1tsp cumin seeds
2 red chilies
few curry leaves
Spice Paste:
1 cup fresh coconut
5-6 black pepper corns
2 tbsp split chickpeas or rice (either one is fine. This helps to thicken the sauce)
1tsp coriander seeds
6 green chlies (adjust as per your spice level)
Soak all the ingredients of spice paste except coconut in water for 30 mts. Use a blender and make a paste of soaked ingredients along with fresh coconut.
Beat curd very well. Add turmeric, salt and spice paste to the beaten curd.
Cook all the vegetables till they are slightly crunch not too mushy. Let the cooked vegetables cool down. Mix vegetables in yogurt sauce and cook on low flame stirring ocassionally. (do not mix hot veggies in cold yogurt sauce to prevent curdling of yogurt)
Once the sauce comes to the desired consistency remove from heat. ( I like mine medium thick sauce not too dry nor too thin.) . Give a taste test and adjust spices if necessary
In a seperate pan add oil, once oil is hot add tempering ingredients. Once mustrads starts spalttering remove from heat garnish stew with tempering.
Delicious stew is ready to be serve. I love to eat stew with hot rice and pickle.
Ingredients:
2 cups thick curd
Veggies cut into cubes. ( I used carrots, bottle gourd, drumsticks). You can add Yam, potato, french beans, okra as well. (Depending on what I have on that day in refrigerator I use those. )
pinch of turmeric
salt as per your taste
Tempering
2 tsp of oil
pinch of asafoetida
1tsp mustard seeds
1tsp cumin seeds
2 red chilies
few curry leaves
Spice Paste:
1 cup fresh coconut
5-6 black pepper corns
2 tbsp split chickpeas or rice (either one is fine. This helps to thicken the sauce)
1tsp coriander seeds
6 green chlies (adjust as per your spice level)
Soak all the ingredients of spice paste except coconut in water for 30 mts. Use a blender and make a paste of soaked ingredients along with fresh coconut.
Beat curd very well. Add turmeric, salt and spice paste to the beaten curd.
Cook all the vegetables till they are slightly crunch not too mushy. Let the cooked vegetables cool down. Mix vegetables in yogurt sauce and cook on low flame stirring ocassionally. (do not mix hot veggies in cold yogurt sauce to prevent curdling of yogurt)
Once the sauce comes to the desired consistency remove from heat. ( I like mine medium thick sauce not too dry nor too thin.) . Give a taste test and adjust spices if necessary
In a seperate pan add oil, once oil is hot add tempering ingredients. Once mustrads starts spalttering remove from heat garnish stew with tempering.
Delicious stew is ready to be serve. I love to eat stew with hot rice and pickle.
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