Avial Thrissur special

Once when I published my avial recipe in one of the famous cooking sites, I got a message from a reader that no one would add small onions in the avial! :) Yeah,We use small onions for making avial. So, this avial has a different taste than the usual one. In some parts of Trissur, small onions or chuvannulli are added to avial. You can make this one without small onions too..

Ingredients

Vegetables - 2 1/2 cups

Vellarikka,Elephant yam(Chena),Raw banana(Ethakkaai),Kumbalanga,Carrot,Long runner beans(Achinga),Drumsticks(Muringakkai)

Grated coconut - 1 cup

Green chillies - 2 nos

Coconut oil - 2 tbsp

Small onions(Kunjulli) - 3 - 4 nos

Turmeric powder - 1/4 tsp

Cumin seeds(Jeerakam) - 1/4 tsp

Sour curd - 1/2 cup

Chilly powder - 1/2 tsp (optional)

Curry leaves - As reqd

Salt - As reqd

How to prepare

1)Cook the vegetables with salt, powders and 1 tbsp of coconut oil.:- There is no need to add water if you have washed it just before cooking.

2)Grind together 1 tbsp of coconut, cumin seeds and curd, till it becomes smooth paste.

3)Add remaining coconut, green chillies, small onions and a few curry leaves and finish grinding in one or two turn.

4)Add enough salt and mix well.

5)Pour this solution into the cooked vegetables and just heat it through. :- Don`t cook too much.

6)Remove from fire before boiling.

7)Make a small hole in the middle of curry with a spoon.

8)Fill it with curry leaves and add the remaining coconut oil.

9)Cover it with the gravy.

10)Keep the lid closed.

11)Mix before you use.