Avial ( Pressure Cooker )
by Tarla Dalal
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Avial, you”ll definitely find this dish served at tamil and keralite feasts! usually the coconut paste is added at the end but we have added it along with the other ingredients to save time!
3/4 cup freshly grated coconut
1 tsp cumin seeds (jeera)
4 to 5 green chillies , roughly chopped
1/4 cup water
3 tsp coconut oil or any other refined
7 to 8 curry leaves (kadi patta)
1/2 cup drumsticks , cut into 25 mm. (1") pieces
1/2 cup colocassia , cut into 25 mm. (1") pieces
1/2 cup yam (suran) , cut into 25 mm. (1") pieces
1/2 cup bottle gourd (doodhi / lauki) , peeled and cut into 25 mm. (1") pieces
1/2 cup surti surati beans (fresh vaal) , stringed and cut into 25 mm. (1") pieces
1/4 cup red pumpkin (bhopla / kaddu) , peeled and cut into 25 mm. (1") pieces
1/4 cup french beans , stringed and cut into 25 mm. (1") pieces
1/4 cup carrot , peeled and cut into 25 mm. (1") pieces
1/4 cup raw banana , cut into 25 mm. (1") pieces
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 cup fresh curds (dahi) mixed with 1/4 cup of
- Heat 2 tsp of oil in a pressure cooker, add the curry leaves, drumsticks, colocasia, yam, bottle gourd, surti papdi, red pumpkin, french beans, carrots, banana and turmeric powder, mix well and sauté on a medium flame for a minute.
- Add the prepared paste, salt and ¾ cup of hot water, mix well and pressure cook on a high flame for 3 whistles.
- Allow the steam to escape using natural release method, ( refer handy tip) before opening the lid.
- Add the curds and the remaining oil and mix well. Serve immediately.
- Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.
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