VEGETABLE STEW(VEG. CURRY WITH GRAVY)

Vegetable Stew(Non-Spicy Curry with Gravy)

This is the best side dish that goes well with aappam.


Ingredients:
potatoes-3(medium),
onions-3(medium),
carrot-1(medium),
green chillies-6,
ginger-1" piece,
garlic-3 cloves(optional),
thick coconut milk-1 cup,
salt to taste,
coconut oil-2 tsps,
curry leaves.


Method:
Peel onions,de-skin potatoes and carrot and cut them into 1" pieces.
Cook them in 2 cups water(or in the mix of 2nd and 3rd coconut milk extracts, if fresh coconut milk is extracted for the curry) till they become soft.
Crush chillies, ginger and the garlic(call the mix, masala).
Add the salt, crushed masala and curry leaves and cook for another 2 mts.
Now add the coconut milk(1st extract) and just bring it to boil.
Remove from flame.
Add the coconut oil and mix well.
Serve hot with aappam.

AVIAL

AVIAL(SPICY MIXED VEG. CURRY)
Ingredients:
Suran(yam)-200gms,
Raw plantain-1,
Drumstick-1,
Brinjal-2(small),
Beans-100 gms,
Cluster beans-100 gms,
Cucumber-1(small),
Carrot-1(medium),
Snake gourd-a small piece,
raw mango-a large piece,(as per availability)
Coconut scrapings-1.5 cups,
Green chillies-6,
Jeera-1 tsp,
Turmeric powder-1/4 tsp,
Curd-1 cup(medium sour),
Salt to taste,
Curry leaves and
Coconut oil-1tbsp.

AVIAL

Method:
Wash and cut the vegetables into 1” long pieces.
Grind coconut, chillies, jeera and turmeric powder to a coarse texture(call it masala).
Add little salt and 2 cups of water to the vegetables and pressure cook it for 2 continuous whistles.
Boil the masala with curd and the required salt for 5 mts. Keep stirring in between.
Add the cooked vegetables and the curry leaves to the masala and cook for another one minute.
Remove from the flame, add coconut oil, mix well and close with a lid.
The Avial is ready. If mango is added, the quantity of curd can be reduced.
The consistency can be varied as per one’s choice. It can be dry, semi dry or with a thin gravy texture. Appropriate quantity of water has to be used while preparing the masala.
Note:
The variety and the number of vegetables used can also be changed as per choice, but the first 3 ingredients(vegetables) are compulsorily required to get a proper flavour and taste of the avial.