Thrissur Avial
Thrissur style avial
Pin Recipe
Ingredients
- 3-3 1/2 cups mixed vegetables of your choice - avial cut (slit lengthwise thinly)
- 1 cup curd - beaten
- 1 tbsp coconut oil
- 1 spring curry leaves
to grind
- 1/4-1/2 cup grated coconut
- 1 tsp cumin seeds
- 3-4 medium sized shallots
- 2 nos green chilli
Instructions
- Slice all the vegetables to avial cut. Cook them in a mud pot (preferably) with turmeric powder, chilli powder and salt.
- Close and cook in simmer. The moisture in the vegetables are sufficient for the avial to get cooked. If not check in between and sprinkle little water.
- Meanwhile grind together grated coconut, cumin, shallots and green chilli coarsely. Not to a very fine paste.
- Also beat the curd in a bowl until smooth. Curd has to be sour to get exact taste.
- Once vegetables are almost cooked, Add the beaten curd to the vegetables. Toss them gently.
- Let it cook until vegetables are completely cooked. Now add ground coconut paste. Toss it gently. Pour in some coconut oil and few curry leaves.
- Close it with banana leaf to get a unique flavor. If not just leave it closed for 30 min before serving.