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Avial using dessicated/dry coconut and olive oil

Avial

About:

Avail is a dish that is common in Kerala and Tamilnadu states of India. It is a thick mixture of vegetables, curd and coconut, seasoned with coconut seasoned with coconut oil and curry leaves and it is simple and tasty curry.

Coconut oil vs Olive oil, both contain very different fats, but are both extremely beneficial and healthy for different reasons. Coconut oil will support the immune system, and is a better substitute for carbohydrate calories than olive oil, as it is readily converted into energy. Olive oil offers better protection to the cardiovascular system, and can aid with reducing inflammation. Both oils will help the reducing the risk of diabetes, as olive oil can aid with blood sugar control and coconut oil is a fantastic energy source which give no insulin response.

Serves: 4-5
Cooking time: 20-25mins
Preparation time: 15mins

Ingredients:

For Grinding:

  • Desiccated coconut-3/4cup
  • Roughly chopped green chillies-4-5num
  • Coriander- Roughly chopped 2tbsp fresh leaves
  • Water-1/4cup

For Avial:

  • Drumstick -1num
  • French beans -1/2cup
  • Carrots- 1num
  • Eggplant/brinjal -1/2cup
  • Bottle guard- 1/2cup
  • Plantain/raw banana peeled – 2 num
  • Salt- as per taste
  • Turmeric-1/4tsp
  • Chilli powder-1/2tsp
  • Yogurt/curd-1/2cup
  • Olive oil-1tbsp
  • Mustard seeds-1/2tsp
  • Curry leaves-6-7

Procedure:

  • In a mixer/blender jar add dry coconut, chilli, coriander and grind to paste by adding some water and set aside.
  • Beat yogurt with 1/2cup of water in a bowl and set aside.
  • Combine the drumstick with 1/4cup water cover and cook till they are half done on a medium flame.
  • Add remaining vegetables, salt, turmeric, chilli powder, water if required mix well cover and cook on a low flame till the vegetables are tender for about 10-12mins.
  • Add ground coconut paste mix well and simmer for 10-12mins again.
  • Remove from the flame and add yogurt water mixture and bring it back on to the flame and simmer for 2-3mins.
  • Heat oil in the pan and add mustard seeds as it crackles add curry leaves and saute.
  • Add this tempering on to the cooked avial mix

Serve hot with Adai/dosa (Crepes).

Note:

  • All vegetables cut into same size ~1” makes the dish look good as well adds crunchiness.
  • Traditionally fresh grated coconut is used for this recipe just as a variation used desiccated and there was no much difference in taste.
  • I used olive oil and coconut oil or any refined oil can be used
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on June 21, 2014, in Indian, Side dish and tagged , , , , , , . Bookmark the permalink. 5 Comments.

  1. This is my favorite Chitra, wow the pics are awesome….

    Like

  2. Adai aviyal amazing combo. Would love to join u for dinner. I add green chilli instead of red chilli

    Like

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