Preparation / Directions:
1. All vegetables used for avial except mango can be used in this preparation such as plantain, cucumber, brinjal, carrots, beans, drumsticks, squash, potatoes etc.
Onions cut into big pieces - 1/2 cup Chile powder - 1/8 tsp Turmeric Powder - 1/4 tsp
2. Salt 3. Bengal Gram-(chana dal)-(kadala prippu)-1/4 cup 4. Grated coconut - 1 cup 5. Cumin seeds - 1 pinch 6. Green chiles sliced round - 1 Tablespoon 7. Coconut oil - 1 Tablespoon 8. Rice - 1/2 tsp 9. Mustard seeds - 1/4 tsp 10. Urad dal - 1/4 tsp 11. Dry chiles - 2, cut into 6 pieces 12. Curry leaves - 1 stalk 13. Lime juice - 4 drops
Method: Cut all vegetables to one inch lengths (smaller than required for avial). Boil 3/4 cup of water and cook the chana dal . When it is nearly done, add chile powder, turmeric powder and vegetables. Cover the pan and cook. Add salt when the vegetables are done.
Grind cumin seeds finely, add grated coconut and grind coarsely. Mix sliced green chiles and place it in the middle of the pan and cover it with the vegetables and continue to cook for a few minutes. Stir.
Meanwhile heat the oil for seasoning and temper the mustard seeds, rice, urad dal, dry red chile pieces and curry leaves in one Tablespoon of the oil ) and add this to the curry together with the lime juice. Serve hot with rice.
Source: Maya Nair