Most avial recipes call for curds. If you're wondering how to make avial without curds, nut-based curds or soya curds works even better!
Avial! Mixed vegetable stew in rich nut-based gravy, a rare non-spicy dish that totally satisfies the South Indian palate.
While we prepare the dish throughout the year, in some cultures it is a part of the menu for Makar Sankranti. With freshly harvested vegetables and rich nut-based gravy, it is a festive dish! Onam without Avail is unheard of!
Most avial recipes call for curds. If you're wondering how to make avial without curds, peanut curds, cashew or almond curds with a mix of soy curds works even better! In this recipe, we have used finely ground peanuts. When this is mixed in the stew, it makes for a divine tasting dish!
Enjoy this festive Pongal dish!Author:
Dr. Achyuthan Eswar
1 Raw Banana
100 g Avare Kaalu
3 Carrots medium sized
200 g Beans
100 g Peas
40 g Peanuts or cashews or almonds. Alternatively you can use 20 ml of soy curds with 20 gm of any of the nuts
1 tsp Jeera Powder
1/2 tsp Black Pepper Powder
Juice of 1/2 Lemon (1/4 lemon if you use soy curds)
4 tsp Miso Paste
1 pinch Asafoetida / Hing
2 tbsp Coriander Steams & Leaves chopped
Peel, string and cut vegetables into long, 1 inch pieces. Put all of them together with peas in a vessel with just enough water to cover the vegetables and cook with closed lid.
Dry roast peanuts until they are just cooked, but not browned.
Once cooked, grind peanuts (or other nuts or nut mix with soy curds) to a fine paste with just enough water, jeera powder, black pepper powder, lemon juice, miso paste and hing, and mix into avial.
The dish should be like a stew, but not too thin. Garnish with coriander leaves and serve fresh with Ven Pongal!