VEGETABLES IN COCONUT AND CURD (South India)

VEGETABLES IN COCONUT AND CURD (South India)

INGREDIENTS

2 ½ grated coconuts, 12 green chilies, 2 teaspoons cumin seeds, 2 cups of water, 1 ½ cup of sour curd beaten, 400 grams yam peeled and cut into 4 cms long and 1 ½ cms thick slices, 3 medium sizes of bananas (Approximately 350 grams) peeled and cut in to 4 cm. long and 1 ½ cm thick slices, drumsticks peeled and cut into 8 cm. long pieces, ¼ kg red pumpkin peeled and cut into 4 cm. long and 1 cm. thick slices, 100 grams of broad beans cut into 2 ½ cm. long pieces, 5 teaspoons salt (Salt to taste), ¾ teaspoon turmeric powder, 2 springs curry leaves and 3 tablespoons of coconut oil.


PREPARATIONS

1. Grind together coconut, chilies and cumin seeds into a paste, adding a little water (1Cup) from time to time and add curd and mix well.

2. Pour remaining water (1Cup) into cooker adding yam and all other ingredients except coconut paste, curry leaves and oil. Stir well please.

3. Now close cooker and bring to full pressure on high heat. Remove cooker now immediately from gas stove or heat and release pressure with slight lifting of vent weight. Now open the cooker.

4. Now add coconut paste and curry leaves with mixing well.

5. Now place cooker with vegetables on high heat and bring to boil. Reduce heat and simmer for about 2 minutes.

6. Transfer this into a serving dish and pour oil evenly over thisl.

7. Serve hot, tasty and delicious Kerala style Avial to your family.