Avial (Onam Special )

Yam - 100 gm
Carrot - 100gm
Ash gourd - 100gm
Pumpkin -100gm
Drumsticks - 2
Raw mango - half of a mango
Small onions - 1 ½ cup
(shallots)
water - ½ glass

grated coconut - ½ of a coconut
green chillies - 3
jeera - 1tsp
mustard - ½ tsp
chilli powder -1 tsp
turmeric powder –1tsp
curry leaves -a bunch
oil for seasoning



On a low flame, keep a vessel with ½ a glass of water.
As yam takes a lot of time to cook,
first cut yam into 2 inch pieces,wash twice and
put into the simmering water and close the lid .
Clean and cut the carrots ,
layer on top of the yam and close the lid.
Now goes in, the cut kumbalanga(gourd),
peeled and cut drumsticks ,Pumpkin,
1 cup small onions and cut - pieces of mango.

Add salt , chilli and turmeric powder .
Stir and check in between whether the
vegetables are evenly cooked.

In a chutney grinder put grated coconut,
green chillies, ½ cup sambar onions, jeera, mustard
and 2 tbsp curry leaves from the bunch.
Grind with- out adding water.

In a cheena chatti (wok) on medium flame, pour 2 tbsp of oil (coconut oil preferred ),
put the remaining curry leaves to let it turn crisp and emerald green.
Now add the Coconut mixture and vegetables,
add salt as needed and stir till it is dry.
Serve hot with rice.

Tips: 1. Can use vegetables of your choice, but try to stick to shallots and coconut oil.
2. For a gravy version , curd is used instead-of raw mango.
3. Try to cut vegetables in same length.
4. Before cutting yam, apply oil on your palm . This will reduce itching.