Kerala Avial Curry with recpie

Avial is a dish that originated in the kerala cuisine. As the name indicates, avial is a ‘mixture’ of vegetables cooked with coconut. It has a combination of vegetables making it very nutritious.In Kerala, avial is the first side dish served during any sadya. In Tamil nadu, Adai Avial is a popular breakfast combination. Avial has its own variations in different parts of kerala, Tamil nadu and Udipi. In Tamilnadu, avial is made with yogurt and is little more watery as compared to the Kerala avial. No turmeric is added and hence it is white in color.

Recipe For Aviyal
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 3

Vegetables of your choice – about 2.5 cups (cut into 2″ pieces) {You may make Avial with whatever vegetables you have on hand. The vegetables I have used are Ash-gourd – 1/4 cup, Brinjal – 1/4 cup, Raw banana – 1/4 cup, Green beans – 1/4 cup, Carrot – 1/4 cup, Drumstick -1, Cucumber – 1/4 cup, Raw Mango – 1/2, Potato – 1, Cluster Beans – 1/4 cup . You may also use Yellow Pumpkin, Yam, Banana Peppers, Parsnip, Chayote Squash, Kholrabi etc.}
Curry leaves – 2 spring
Coconut oil – 1 tbsp
Turmeric powder – 1/4 tsp
Salt – to taste
To grind
Coconut – 1/2 cup (grated)
Green chillies – 4
Small Onion – 2-3
Garlic – 1 cloves
Tamarind – blueberry size/
Sour Curd – 1/4 cup
Cumin seeds – 1/2 tsp

Cover and cook all the vegetables for 5 minutes with turmeric, salt and 1/2 cup water in a kadai.In the meantime grind coconut, green chillies, small onions, garlic clove, cumin seeds and tamarind coarsely. If you are adding curd, do not add tamarind while grinding.When the veggies are half cooked add the ground mixture to it and mix everything well. If you like your avial semi solid, add another 1/2 cup of water at this stage.Continue to cook on low flame till the veggies are fully cooked. Carefully mix everything occasionally with a flat spoon to avoid the veggies from sticking to the bottom.The vegetables should be tender but still hold its shape. At this stage turn off the stove.Drizzle some fresh coconut oil and some curry leaves on top and keep covered till you are ready to serve. (Alternatively, you can make a tempering of mustard seeds and curry leaves in some coconut oil and add to the avial.)If you haven’t added tamarind while grinding or raw mango along with the vegetables, you can mix in beaten curd at this stage. Tasty avial is ready to be served.

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