Kerala Avial kootu

                                                     Avial kootu in Kerala Style    

Mixed vegetables (cut into 2-inch batons):

Choose any 5–7 from below (roughly 2 to 2½ cups total):  A ds

• Carrot – 1
• Beans – 10
• Raw banana – 1 small
• Elephant yam (chena/suran) – ½ cup
• Ash gourd (kumbalanga) – ½ cup
• Drumstick (muringakka) – 1
• Snake gourd – ½ cup
• Cucumber (vellari) – ¼ cup
• Long beans (payar) – ¼ cup

To grind (without water):    Avial kootu in Kerala Style

• Grated coconut – ¾ cup
• Green chillies – 3 to 5 (adjust to taste)
• Cumin seeds (jeerakam) – 1 tsp
• Small shallots – 2 (optional, traditional in some areas)

Other ingredients:

• Sour curd – ½ cup (or 2 tbsp raw mango pieces)
• Coconut oil – 2 tbsp
• Curry leaves – 1 sprig
• Turmeric powder – ¼ tsp
• Salt – to taste
• Water – as needed

Method:

Start cooking the vegetables.

• Put the chopped vegetables in an open pan. Dust the turmeric and salt over the meat. Pour only enough water into the pan to cover the surface where the vegetables will sit (do not let the water reach the top of the vegetables). 
• Cook the mixture while it is covered over medium heat until the vegetables are soft.Cook the fish just until it is done.

Mix in the coconut:

• In a blender or bowl, coarsely grind together the coconut, green chilies, cumin and shallots (if you are using them) without adding any water.
•  Put the vegetables on medium heat for around 2–3 minutes so they lose their raw taste.

Add some curd or mango when serving:  Avial kootu in Kerala Style

• Roughly chop the mango, add it in the pot with the vegetables while they cook.
• Combine the ingredients by folding them together softly so that the veggies do not break.Curd should only be heated gently and should not be boiled.
• Make sure that the dish tastes good.
• Put a generous amount of coconut oil and add a sprig of curry leaves.
• Allow a few minutes for the dish to rest before serving – this helps all the flavors get along well.

Serving Suggestions:          

•  Serve warm with steamed rice and parippu curry or sambar. 
• Perfect as part of a Kerala sadya.