Avial with Raw Mango or Mixed Veggie with Coconut

A Kerala speciality mixed veggie side dish…

What’s the talk of the day? iPhone 5. Being an apple fanatic, (well, I love both apples; apple the fruit as well as apple gadgets) I always look forward to new apple gadget launches and when it hits the stores I stop by to take a peek, to touch it, pat it and then will end up buying it. It’s irresistible! Saw the video of today’s iphone 5 launch and read a few articles about the new features they’ve included in 5. I was so relieved to learn that there aren’t much revolutionary features, as I yet have an year more to finish the contract. Also, at this moment I am extremely happy with my 4S and not too greedy to get a 5. This doesn’t mean that I am going to reject if someone gifts me, I’ll accept it whole heartedly 😛

So 5 just got thinner, lighter, longer and faster, sounds like it went through a healthy diet. It’s obviously missing the wow factor though. Definitely a good buy for new iphone buyers or if upgrading from 3GS. While, 4S owners can continue enjoying their iphone 4S…

Alright, back to the recipe. “Avial” in malayalam means “mixture”. Exactly, that’s what avial is all about, many kinds of veggies you get to enjoy in this dish. This is a very famous vegetarian dish in Kerala and is also one of the prominent side dishes in sadya. I’ve already posted the recipe for makingavial in my Sadya blog post, for making that I’ve added yogurt and tamarind to impart the sourness. However, in this recipe, I’ve added raw mango instead of yogurt and tamarind. Mixed veggies along with raw mango and coconut, a very simple, humble yet delicious veggie side dish.

Avial with Raw Mango

Ingredients:

  • Carrot, cut into thin 3 inch wedges- 2, large
  • Cucumber, deseeded and cut into thin 3 inch wedges-1
  • Egg plant, diced- 1, small
  • Ash gourd, cut into thin wedges- Half of 1 ash gourd
  • Raw plantain, cut into thin  3 inch wedges- 1
  • Drumstick, 3 inch long- 10 pieces
  • Green chilies, halved vertically- 2
  • Turmeric powder- 1/2 tsp
  • Curry leaves- 1 sprig
  • Water- enough to cook the veggies
  • Raw mango, diced- 1/2 of the mango (or depending on the sourness of the mango)

To Grind:

  • Coconut grated- 1 cup
  • Cumin seeds- 1 tsp
  • Small onions, chopped- 6
  • Curry leaves- 1 sprig

Other Ingredients:

  • Coconut oil- 2 to 3 tbsp

Instruction

  • In a deep saucepan or clay pan, cook all the above mentioned veggies except raw mango along with green chilies, turmeric powder and curry leaves in enough water, until the veggies just turn tender. Don’t over cook the veggies.
  • Now, add the diced raw mango and cook for a few minutes.
  • Grind the above mentioned ingredients ‘to grind’ to a coarse mixture and keep aside.
  • After the veggies have turned tender but not overly cooked, add the ground mixture to this and mix well, cook for a few minutes till the raw smell of the coconut goes away.
  • Drizzle the coconut oil over the avial and cover the saucepan with its lid to preserve the aroma.
Tips: 
  • The raw mango I used was very sour, so half of the raw mango was enough. If the mango you are using is not that sour, you might have to add more mango or add little tamarind juice towards the end.
  • This dish is not too sour, it’s only mildly sour, so don’t end up adding too much raw mango or tamarind.

 

 

Avial with Raw Mango or Mixed Veggie with Coconut
 
Ingredients
  • Carrot, cut into thin 3 inch wedges- 2, large
  • Cucumber, deseeded and cut into thin 3 inch wedges-1
  • Egg plant, diced- 1, small
  • Ash gourd, cut into thin wedges- Half of 1 ash gourd
  • Raw plantain, cut into thin 3 inch wedges- 1
  • Drumstick, 3 inch long- 10 pieces
  • Green chilies, halved vertically- 2
  • Turmeric powder- ½ tsp
  • Curry leaves- 1 sprig
  • Water- enough to cook the veggies
  • Raw mango, diced- ½ of the mango (or depending on the sourness of the mango)
To Grind:
  • Coconut grated- 1 cup
  • Cumin seeds- 1 tsp
  • Small onions, chopped- 6
  • Curry leaves- 1 sprig
Other Ingredients:
  • Coconut oil- 2 to 3 tbsp
Instructions
  1. In a deep saucepan or clay pan, cook all the above mentioned veggies except raw mango along with green chilies, turmeric powder and curry leaves in enough water, until the veggies just turn tender. Don't over cook the veggies.
  2. Now, add the diced raw mango and cook for a few minutes.
  3. Grind the above mentioned ingredients ‘to grind’ to a coarse mixture and keep aside.
  4. After the veggies have turned tender but not overly cooked, add the ground mixture to this and mix well, cook for a few minutes till the raw smell of the coconut goes away.
  5. Drizzle the coconut oil over the avial and cover the saucepan with its lid to preserve the aroma.
Notes
The raw mango I used was very sour, so half of the raw mango was enough. If the mango you are using is not that sour, you might have to add more mango or add little tamarind juice towards the end.
This dish is not too sour, it's only mildly sour, so don't end up adding too much raw mango or tamarind.

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