Avial | Kerala Avial
Avial is a curry made with boiled vegetables. This is a traditional recipe from Kerala and southern part of Tamil Nadu. It has special place in Onam Sadya and in weeding meals too.
I learnt this recipe from my MIL and thanks to her. It is nutritious since the vegetables are not fried but boiled and very mild to taste-buds.
The Key of making a perfect avial is to get a perfect color combination of vegetebles with coconut masala, that should look like a semi-gravy state but not too dry. In TN it is served along with Adai(lentil crepe) Make this avial easily at home and relish with rice or adai.
YIELD :4 SERVINGS
Drumstick - 1
Brinjal - 1
Plantain - 1/2
Carrot - 1 medium
Yam - 2-3 " cube
White Pumpkin - 2-3 " cube
Green Peas - 100 gram
French Beans - 4
Raw Mango - 100 gram
Salt as per taste
Yogurt / Curd- 1/4 cup
Coconut oil - 1 tbsp
Curry leaves - 7 leaves
To Grind Masala:
Green chilli - 3 no.(increase as per spice level)
Cumin seeds - 1/2 tsp.
Dessicated Coconut / grated fresh coconut - 1/4 cup
Curry leaves -5 leaves
Ginger - 1/3" piece (peeled)
- Wash and cut all the vegetables into 1-inch pieces.
- Boil all the vegetable except mango without salt in water upto half the level of vegetables. Do not discard the boiled water.
- Meanwhile grind together green chillies, cumin seeds, coconut, ginger and salt to a very fine paste with a little water.
- Add Mango and ground masala to the vegetables and cook until the raw smell of the masala disappear. It should cook until becomes semi-gravy.
- Remove pan from fire and add yogurt, coconut oil, curry leaves and now cook again for 2-3 minutes. Put off the stove before it boils.
- Serve hot.
- For best result use sour curd to get sour taste to the avial.
- Adding mango with other vegetables will make it soggy and also it takes less time to cook.
- If you don't have all the vegetables mentioned above, manage to try with fewer vegetables you have in hand.
- If you want the Avial to be little thin like gravy, add some more water.