← Nouns Cooking · Indian

Ingredients

• 1 Carrot, cut into 5 cm batons
• 80 g Green beans, cut into 5 cm lengths
• 1 green (raw) plantain, peeled and cut into batons
• 1 Potato, cut into batons
• 150 g ash gourd, pumpkin or cucumber, cut into batons
• ½ tsp Ground turmeric
• 1 tsp Salt
• 150 ml Water
• 100 g grated coconut (fresh or frozen)
• 3 Green chilli
• 1 tsp Cumin seeds
• 120 g plain yogurt, slightly sour, whisked
• 2 tbsp Coconut oil
• 2 sprigs Curry leaves

Method

1. Put the firmer vegetables (carrot, beans, plantain, potato) in a wide pan with the turmeric, salt and water. Cover and simmer for 6 min, then add the gourd or pumpkin and cook for 5–6 min more, until everything is tender but still holds its shape.
2. Meanwhile pulse the coconut, green chillies and cumin with a splash of water to a coarse, thick paste; it shouldn’t be smooth.
3. Stir the coconut paste gently into the vegetables and cook on low for 3–4 min, until any water has been absorbed.
4. Turn off the heat and fold in the yogurt. Drizzle the raw coconut oil over the top, add the curry leaves, cover and leave for 5 min so the aroma soaks in. Serve with rice and sambar.

Tips

• Never boil avial after adding yogurt or it will curdle.
• Drumsticks (moringa), yam and snake gourd are traditional too; use any mix of about 500 g vegetables.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Archana's Kitchen