hello namaste salaamwalekum satsriyakaal; welcome back to another session with your VahChef at Vahrehvah.com. Today we’re going to make another one awesome dish from Kerala Avial, avial means the richness and their culture that is literally shown in this one simple dish using various kinds of vegetables here we got so many vegetables you know basically there is no particular vegetable that you have to use but make sure because you know the Keralites are very very possessive about you know the plantains, the drumstick and yam make sure that these are there and the rest of the vegetables add any of the vegetables like carrots, I have pumkin, snake gourd, bottle gourd or any of the vegetables you can add in this, some people love to add eggplants, potatoes whatever vegetables that is available locally you can use them for this you know put all the vegetables into the vessel in what you’re cooking and add salt you can also notice that all the vegetables are evenly cut so that they evenly get cooked, some people like to add turmeric but when I used to make this dish in Park Sheraton we never used to add but if you like to add little bit of color adding little turmeric gives a very nice color even I like it so add a little bit of turmeric add some water do not add too much just the water enough to let these vegetables steam in you know you don’t have to cover all these vegetables and now just put the lid on let the steam cook all these vegetables till they’re nice and tender today I have not added green peas or double beans you know you can add them also in fact one of my good friend who is a Malayali he says you know this avial needs to have all the flavors in it and including bitterness so he says he adds bitter melon into it but not me you know here i have got fresh coconut, green chilies and cumin seeds we are going to make a paste out of it but remember do not make a fine paste of it you’re going to have this coconut coarsely grounded some people like to add shallots in making this coconut paste if you like that additional flavor you can add if you want now you can also add some curry leaves at this point of time when the vegetables are half cooked you can add little bit of coconut oil into this and put the lid on and let it cook some more time now you know look at all these all the vegetables are cooked see the plantain yes it’s very well cooked check the piece of a carrot yes cooked this is very nice and also see that there is not too much of water in this you know you want only five percent or ten percent of water left over let the rest of the water evaporate at this point of time when the vegetables are all cooked well add you know coconut paste which is very coarsely done I have added cumin seeds and green chilies in it and also reduce the flame little bit you know you want the vegetables to be like pieces you don’t want them to be mashed too much we are going to let it cook like this for you know few more minutes you know in this the sweetness from the coconut, the freshness of vegetables and awesome of coconut oil and you know we need sourness some people love to add green mango into this if you like you can go ahead and add sourness with green mango if you don’t like to add curd into it but here I have got some yogurt let me just cook this you know all the water is also most of it is absorbed now you can see the coconut is also slightly you know warmed up I think that should be enough I don’t need to cook this coconut anymore now you know switch off the flame and add curd to this and now mix it slowly ah you know i love this flavor you want all the vegetables to be seen i am going to give tempering, lot of people don’t make a tempering with mustard seeds but i’ll teach you the way i have learnt in the hotel’s just i am going to keep this aside and now i am going to make a tempering out of coconut oil and mustard seeds; add good amount of coconut oil when the oil is hot, add mustard seeds and very little of hing and curry leaves now pour this tempering on top of avial double dose of coconut wow look at this look at this you know vegetables are perfectly cooked dear friends a strict warning though for this preparation make sure use only coconut oil no other oil will be excused; dear friends what a aroma look at the vegetables the fresh vegetables good god i am already feeling Onam at home this year I wanted to be in Kerala for onam but I will not be able to make it but next year I will be in Kerala for onam and we’re going to bring lot more traditional and authentic dishes from Kerala. Avial with rice wow you know when the dish is finger licking good eat with the fingers Wow you know look at these vegetables perfectly cooked just right nice flavor wow, dear friends I hope you enjoyed learning how to make this avial with your VahChef but remember vahrehvah is all about inspiring others to cook so please post your recipes and cooking tips at vahrehvah.com so others can benefit from your great cooking thank you. In my career of more than 20 years I have learned more than 4 – 5 variations of making Avial but trust me I have shown you the one which I love the most I hope you will make it and enjoy it. It doesn’t matter whether you add mustard for seasoning or if you add turmeric or hing into you making your avial but go with the true spirit of great combination of these vegetables nice flavors bring lot of happiness to your family and your loved ones.