Avial with ( Raw Mango)

Avial with (Raw Mango)

Ingredients 

1. Raw banana - 1
2. Potatoes - 2
3. Ash gourd (Kumbalanga) - 1 medium sized piece
4. Drumsticks - 2
5. Long beans - 5
6. Carrots - 2
7. Pumpkin - 1 medium sized piece
8. Yam (Chena) - 1 medium sized piece
9. Raw mango - 1
10. Shallots - 5
11. Turmeric powder - ½ tsp
12. Cumin seeds (Jeera) - ½ tsp
13. Grated coconut - ½ cup
14. Green chillies - 2
15. Curry leaves - 4 sprigs
16. Coconut oil - 3 tbsp
17. Salt - to taste

Preparation

1. First, wash and clean all the vegetables thoroughly. Cut them into medium thick, long pieces.
2. Heat an uruli or heavy bottomed kadai and add 2 tbsp of coconut oil.
3. Once the oil is hot, add all the vegetables, 2 sprigs of curry leaves, turmeric powder, and salt. Sauté everything well.
4. If you have a banana leaf, place it over the vegetables and cover the pan. Otherwise, use a lid. Cook the vegetables over medium heat, stirring occasionally. Add a little water if needed to prevent them from sticking to the pan.
5. Meanwhile, prepare the coconut mixture. Add the grated coconut, cumin seeds, green chillies, shallots, and 1 sprig of curry leaves to a small mixer jar. Pulse a few times until everything is lightly crushed. Do not grind it into a smooth paste.
6. Once the vegetables are cooked, add the crushed coconut mixture on top. Do not mix immediately. Cover the pan again with the banana leaf or lid and let it cook for about 3 minutes.
7. After 3 minutes, remove the lid or banana leaf and gently mix everything together.
8. Finally, add the remaining 1 tbsp of coconut oil and the remaining curry leaves. Turn off the flame, cover the pan again with the banana leaf or lid, and let the avial rest for a few minutes. This allows the flavours to blend beautifully.

Serve this delicious Kerala style avial with Kerala rice and enjoy its authentic flavour!