146. Avial (Vegetable Stew )
This text was machine-transcribed from the printed book and may contain errors. Select the words and choose “Report a mistake”.
Ingredients :
| Any Vegetables | - 20 | palam |
| Salt | - 1½ | palam |
| Red Chilly | - 1 | palam |
| Turmeric Powder | - ⅛ | palam |
| Water | - 1 | padi |
| Tamarind | - 2 | palam |
| Coconut | - 1 | |
| Green Chilly | - ½ | palam |
| Cumin Seed | - ¼ | palam |
| Coconut Oil | - 1 | palam |
Vegetables : Pieces of Raw Banana, Pumpkin, Cucumber, Jackfruit Seed
Method :
1. Take all the vegetables and remove the skin and seeds, cut into small pieces and add to a lead coated vessel. Take the salt, red chilli, turmeric powder and grind these nicely into a paste and add it to the cut vegetables.
2. Add water enough to cover them and bring to boil and allow to thicken. Mix water and tamarind and extract the juice after removing the fibres and skin, if any.
3. Add to the vegetables and allow to become thick. Shred the coconut, mix with green chilli,cumin seeds and grind into a nice paste. 4. Mix the above paste with ¼ padi sour curd and when it boils add a bunch of curry leaves. Add Coconut oil and mix this with avail and serve.
5. This avial can be prepared with any available vegetable.
Avial (Stew ) : It is a thick mixture of vegetables and coconut seasoned with coconut oil and curry leaves. Avial is considered an essential part of the the Keralite vegetarian feast.
147. Olan
Ingredients :
Big Pumpkin - 10 palam
Red Beans - ⅛ padi
Salt - ⅛ palam
Coconut - 1
Coconut Oil - 1½ palam
Water - 1½ palam
Method :
1. Select tender pumpkin and cut it into long pieces of approximately 1 inch long, ½ inch broad and as thick as a paddy and take in a vessel. Take beans in a vessel with water and cook.
2. When beans is cooked, add pumpkin pieces with little water and cook well.
3. Powder the salt and add it to avial. Shred the coconut.
4. Take out coconut milk add to the cooked vegetable and beans etc. If we want we can mix coconut oil with water and add it to Olan.