I am a little late, I know in wishing you a Happy Tamil New year. Iniya Thamizh Puthandu Nalvazhthukkal! I did not make any sweet today but I am sharing a delicious and authentic Avial recipe. "Avial", literally means boiling relating to the method in which the vegetables are cooked in this dish. Though I already have another Avial recipe here in this space, this is different because it is a vegan version. Yes, this does not have curd/yogurt in it but tastes perfect and will have people asking for a second helping.
Ingredients:
Serves - 2-3
Pumpkin - chopped into cubes - 1 cup
Carrot - 2 - cut to thick slices
Brinjal - 2 - cut lengthwise
Drumstick - 1 - cut into 2" pieces
Turmeric powder - 1/4 tsp (optional)
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Dry red chilli - 1 (optional)
Curry leaves - a few
Cumin seeds - 1/2 tsp
Green chilli - 1
Dry red chilli - 1
Pearl onions - 5
Method:
Make a smooth paste with the coconut and other ingredients in the group. Boil the carrots, brinjal, drumstick with salt, turmeric powder and 1-2 cups of water in a covered saucepan. When the vegetables are half-done, throw in the pumpkin pieces and continue cooking covered. When all the vegetables are almost cooked add the ground paste and water if needed (about a cup). Bring it to a boil and simmer for 5-7 minutes. In a small kadai heat the coconut oil and splutter the mustard seeds and curry leaves. Pour over the avial and serve hot.
Ingredients:
Serves - 2-3
Pumpkin - chopped into cubes - 1 cup
Carrot - 2 - cut to thick slices
Brinjal - 2 - cut lengthwise
Drumstick - 1 - cut into 2" pieces
Turmeric powder - 1/4 tsp (optional)
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Dry red chilli - 1 (optional)
Curry leaves - a few
Make a paste:
Grated Coconut - 1/2 cupCumin seeds - 1/2 tsp
Green chilli - 1
Dry red chilli - 1
Pearl onions - 5
Method:
Make a smooth paste with the coconut and other ingredients in the group. Boil the carrots, brinjal, drumstick with salt, turmeric powder and 1-2 cups of water in a covered saucepan. When the vegetables are half-done, throw in the pumpkin pieces and continue cooking covered. When all the vegetables are almost cooked add the ground paste and water if needed (about a cup). Bring it to a boil and simmer for 5-7 minutes. In a small kadai heat the coconut oil and splutter the mustard seeds and curry leaves. Pour over the avial and serve hot.
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