Ingrediants
Peel the cucumber,mango and scrape the the stems of the spinach.Cut the vegetables into 2″ batons. Cook the vegetables along with turmeric,salt and chilli powder in a low flame.Mix it well. Add a little water if necessary. Add the chopped spinach leaves. Grind the coconut along with onions,cumin seeds and green chillies. Add this paste to the cooked vegetables and stir it well. Add oil and garnish it with curry leaves.
Serve the Avial hot.
Tips:
- 1 segment of cucumber
- 1 segment of snake gourd
- 100g chopped spinach leaves
- 2 stems of spinach
- 2 green chillies
- Mango ( to taste)
- 1 cup grated coconut
- 2 onion flakes
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- salt (to taste)
- 2 tsp coconut oil
- a few curry leaves
Peel the cucumber,mango and scrape the the stems of the spinach.Cut the vegetables into 2″ batons. Cook the vegetables along with turmeric,salt and chilli powder in a low flame.Mix it well. Add a little water if necessary. Add the chopped spinach leaves. Grind the coconut along with onions,cumin seeds and green chillies. Add this paste to the cooked vegetables and stir it well. Add oil and garnish it with curry leaves.
Serve the Avial hot.
Tips:
- Use an earthen vessel for traditional taste.
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