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Malabar Avial

Malabar Avial - Hallo friend Health - Care- Recipes, At the time of this article's titleMalabar Avial, we have presented information about cooking , beauty , care , health , recipes that hopefully can provide benefits to our daily life.

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Malabar Avial

Avial always finds a special place in the menu during marriages, festivals and special occasions. The Avial done by Kerala Brahmins is entirely different from the Tamil Brahmins . But each  has its own  unique flavour and taste. Here is the recipe of Malabar Avial..













Ingredients for making Malabar Avial:

Vegetables like Ashgourd, Cucumber, Yam, Drumstick, Carrot, Snake gourd, Broad beans, Raw Banana, Brinjal and Raw Mango
Freshly grated coconut from Half coconut  of Normal size
Cumin seeds 1 tea spoon
Green chillies and Red chillies 2 each
Coconut oil 3 tea spoons
Thick fresh curd 2 tb spoons
Thin tamarind juice extracted from a small lemon size tamarind 2 cups (If raw mango is not available use tamarind juice)
Turmeric powder 1/2 tea spoonCurry leaves

How to make Malabar Avial?

Wash all the vegetables well and peel off the skin. Cut them into 2 inch thin pieces uniformly. While cutting put the yam and raw banana in water to prevent them from becoming black.

 
















Grind coconut, cumin seeds and chillies to coarse paste without adding water and keep aside.Take a broad heavy bottomed pan. Put the yam and drumstick at the bottom and add the rest of the vegetables above them.

 

 

 

 

 

 

 

 Add salt, turmeric powder and Tamarind juice. (If you are adding raw mango pieces, then add just 2 cups of water instead of tamarind juice)

 

 

 

 

 

 

 

Let the veggies to boil till they become soft. But they shouldnot be over boiled. In between open the lid and check whether enough water is there for boiling.
Once the vegetables are boiled and water is evaporated, add the coconut paste and stir well. Now add the coconut oil and curry leaves.

 

 

 

 

 

 

 

Finally add the fresh curd, stir for few seconds and switch off the stove. After adding curd the avial should not be boiled for a long time.

Note:

The Malabar Avail is known for the thin uniform size of the vegetables, light yellow colour, mild tangy taste and thick consistency. So don't pressure cook the vegetables since over boiling may make the veggies to get smashed while stirring.

 



from Bhojana Recipes http://ift.tt/2crlHIG
cooking , beauty, care , health , recipes


here's an article entitled Malabar Avial

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