Coconut Rice and Mixed vegetable Gravy ( தேங்காய் சாதம் & அவியல் )

Coconut Rice and Mixed vegetable Gravy
 (தேங்காய் சாதம் & அவியல் )

 Any main course is savored with its best accomplishment. It makes the meal the more relishable.

Sambar and Avial ,the mixed vegetable gravy (அவியல்),  is a popular combination in Tamilnadu Cuisine. After marriage, Coconut Rice was introduced to me in this combo. The threesome is awesome, especially cooked by my Mother-in-law.

The below menu of Coconut rice, Avial, Yam fry and Coriander chutney can be served as one our traditional South Indian meal for your guest or a weekend special lunch for your family. 

Avial Recipe

Ingredients:
1.Potato  ; 2
2.Zulu or native potato (seasonal)
(சிறு கிழங்கு)  :  5 to 7
3.Taro root or small yam

(சேப்பங்கிழங்கு)  :  2
4Field beans 
(மொச்சை பயறு)  : a handful

5.Indian broad beans
(அவரைக்காய்)  :  10nos
6.Brinjal
(கத்தரிக்காய்)  :  6
7.Drumstick
(முருங்கைகாய்)  : 1 or 2 depending on the length
8.Raw Plantain
(வாழைக்காய்)  :  1 small or 1/2 if the size is big.
9.Elephant Yam
(சேனைக்கிழங்கு)  :  a small piece
( I haven't included Cluster beans (கொத்தவரங்காய்)  due to its unavailability. )
Shredded Coconut  - 1 cup
green Chillies  -  5 Nos.
Garlic  -  3 Cloves
Cumin Seeds  - 1 teaspoon
Thick Curd  - 2 tablespoon
Coconut oil  - 2 teaspoon
Seasoning - Mustard seeds, Curry leaves.

STEPS:
Boil the ingredients No.1 to 4 in a pressure cooker for 2 to 3 whistles. Peel the skin and cut into pieces.

Cut the rest of the vegetables into desirable bite size.
Boil a quarter cup of water in a pot and add the drumstick pieces first as it takes more time to cook than the rest.
After a minute or so, add Elephant yam, followed by plantain.
Then add the rest. Check for water, add if needed. Donot add too much water.
Cover and allow the vegetables to cook for 5 to 7 min on a medium flame.Check and toss the pot for uniform cooking of the veggies. Can use a ladle as well.
Add the precooked vegetables and stir.
Grind coconut, green chillies, cumin and garlic ( not to a very fine paste).Add this paste to the boiling vegetables and mix well.
Add salt and let it boil for 2 minutes.
Add curd, mix well and remove from fire.
Temper it with mustard seeds and curry leaves.
Finally add coconut oil for the unique flavour of Avial. Its all ready for serving with Rice.

My Notes
Avial is a wonderful combination for Sambar or with Coconut rice.
For tiffin item, it goes well with Adai.
Even if all the vegetables are not available, try with the main ones like drumstick, brinjal, broad beans, raw plantain and potato.
There is another version of avial, called Kerala avial. Snake guard, carrots and white pumpkin are also added in this and extra curd and coconut added.

Coconut Rice

Ingredients:

Cooked Rice  - 2 cups

Grated Coconut  - 1 cup

Mustard seeds  - 2 tsp

Urad dal  -  2 tsp

Channa dal  -  2 tsp

Whole dry red chillies  -  3 Nos.(split into halves)

Curry leaves  - a few

Cashew nuts  - 8 

Coconut oil  - 3 tbsp

STEPS:

Cook the  Indian Ponni Rice and transfer it to a wide based vessel to cool. If you are using a pressure cooker, the combination of rice and water has to be 1:2 so that the cooked rice doesn't become sticky. You may use other type of rice you prefer.

Add a tablespoon of coconut oil to the cooked rice. By adding so, the rice will neither become too dry nor sticky and will take in the flavor while it is warm.

Heat the remaining oil in a pan, add mustard seeds, as it cracks add urad dal, channa dal, red chillies and curry leaves. Add grated coconut and salt. switch off the flame. Don't fry the coconut as it will become dry and lose its original flavor. If your coconut is fresh, this preparation will hold good for 4 to 5 hrs and be rest assured of the taste.

Fry cashew nuts in ghee and add the coconut mixture.

Add the above to the cooled rice and mix well. 

Mouth watering Coconut rice is ready to eat. ;)

Please try the recipe and give me your feedback.