ISHA RECIPE

Avial Vegetable
With Red Rice

INGREDIENTS

For the vegetable dish:

2 drumsticks

1 raw banana (plantain)

1 handful green beans

2 carrots

1 small raw mango

1 potato

1 teaspoon turmeric

1 cup fresh grated coconut

1 teaspoon cumin seeds

2 to 3 green chilies

Salt to taste

1 tablespoon sour curd/yogurt

12 curry leaves

2 tablespoons coconut oil

2 teaspoons mustard seeds

2 dried red chilies

For the rice:

1 cup whole grain red rice

1 tablespoon ghee

1 teaspoon salt

‍

METHOD

  1. For the rice:‍
  2. 1. Bring 2 ½ cups of water to a boil.
  1. 2. Rinse the rice under cool water.
  2. 3. When the water starts to boil, add the rice, ghee, and salt. Reduce the heat to a simmer, cover with a lid, and leave to cook for about 30–40 minutes, until tender.
  3. 4. Remove the lid and fluff the rice with a fork; then cover it again with the lid. Allow it to rest for 5 minutes. Then fluff the rice again and serve.
  4. For the avial:
  5. 1. Wash and chop the green chilies. Add grated coconut, cumin seeds, and green chilies in a blender. Add a little water and blend to a smooth paste. Keep aside.
  6. 2. Wash, peel, and cut the vegetables into medium-sized sticks. Keep the chopped unripe banana immersed in a bowl of water so it won’t turn brown. Set aside.
  7. 3. In a large kadai or deep pan, bring 1 cup of water to a boil. Add drumstick and potato pieces, salt to taste, and turmeric. Simmer on medium heat for about 12–15 minutes, until half-cooked.
  8. 4. Add the remaining vegetables; cover with a lid, simmer on medium heat until almost cooked, stirring occasionally.
  9. 5. Mix in the coconut paste.
  10. 6. Simmer for another 5–7 minutes or until the vegetables are tender but not mushy. If the mixture becomes dry, add a little hot water. Turn off the heat.
  11. 7. Whisk the sour curd/yogurt until smooth. Add it to the vegetables and mix it in gently but thoroughly. Simmer for a minute.
  12. 8. Add 1 tablespoon of coconut oil, then turn off the heat.
  13. 9. For the tempering, heat 1 tablespoon of coconut oil in a small pan, add mustard seeds, curry leaves, and dried red chilies. Allow to splutter.
  14. 10. Pour the tempering over the avial. Mix well and serve.