How to make Avial (Steamed (Country) Vegetables in Yogurt Gravy)

It goes very well on its own, accompaniment to a good Vengaya Sambar (Onion Sambar),

or with Adai.....Shown here with Adai (my husband's Dream / Favorite combination)

















Carrots
















And Absolute NO NO s are

Any kind of Onions, Tomatoes, Okra (Ladies Finger), cauliflower.



Potatoes and Indian Yam can be steamed separately and added.

As an option, potatoes can be peeled and cut and then steamed along with the other veggies.



This will feed a minimum of 8 people



You need

 All the Vegetables (about 8 cups)

Cumin -- 2 to 3 teaspoons

Fresh Grated Coconut --  1 cup (yes 1 cup)

Green Chili - 4 or 5 (or more if you can handle it)

Fresh Yogurt - (About 2 or 3 cups)

Salt as needed



Method

--->Grind Cumin, Coconut and Green Chillies to a smooth paste

--->Cut all the veggies. Make the pieces big but not too big that you have to open your mouth too wide to eat it... :)

--->Add the salt and Cover and Steam all the veggies with about 1 and 1/2 cups of water.

--->The veggies will let some water out.

--->After the veggies are cooked (when pressed with a fork it should easily get mashed) if you see there is excess water you can drain it, but a little excess is fine.

--->Mix the ground paste to this and boil for a few mins on a low heat.

--->Mix the yogurt to this and remove from fire as soon as the mixture gets warm and before the yogurt splits.




Traditionally there is no tempering of mustard seeds for this.

You can add some Coconut oil as an option, and some curry leaves as a garnish.



[If you notice, this is similar to this Mor kootu, except for mor kootu (made with one vegetable) is usually garnished with a tempering of Red Chili, Mustard and Curry Leaves.]