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Avial

Avial Recipe

Swati
Avial, recipe from Kerala cuisine and neighboring states, it is an integral part of the Sadhya feast and many other festivities. No festival in Kerala and many other South Indian states is complete without Avial.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main
Cuisine Indian, Kerala, South Indian
Servings 4

Equipment

  • Grinder
  • Pan/Pot for coking
  • Knife
  • Chopping Board
  • Peeler

Ingredients
  

Vegetables

  • 1 cup Ash Gourd
  • 1-2 Carrot
  • 1-2 Raw Banana
  • 5-6 Cut Drum Sticks
  • ½ cup French Beans
  • 14-15 Curry Leaves
  • ¼ Cup Curd/Yogurt
  • 1 tsp Coconut Oil
  • ½ tsp Turmeric Powder
  • Salt as required
  • ½ cup Coconut paste

For Coconut Paste

  • ½ cup Fresh Coconut grated or chunks
  • 1 tsp Cumin Seeds
  • 4-5 Green Chillies or as required

Instructions
 

  • Beat curd to smooth mix.
    ¼ Cup Curd/Yogurt

Prepare Vegetables

  • Wash the vegetables nicely. Peel vegetables like carrot, ash gourd. Cut vegetables in sticks or batons.
    1 cup Ash Gourd, 1-2 Carrot, 5-6 Cut Drum Sticks, ½ cup French Beans
  • Cut vegetables in almost same size, for even cooking. Keep cut raw banana in water else it will turn black.
    1-2 Raw Banana

Make Coconut Paste

  • Make paste of coconut, cumin seeds and green chillies. Add green chillies as per the heat required.
    ½ cup Fresh Coconut, 1 tsp Cumin Seeds, 4-5 Green Chillies

Cook Vegetables

  • In a pot/pan take about 1 cup water, salt and turmeric powder and add vegetables first which take more time to cook. Also add curry leaves.
    Salt as required, ½ tsp Turmeric Powder
  • I added drumsticks first and the gradually added other veggies. Cook vegetables till tender, not mushy. It should have a bite.
  • Now add coconut paste, mix nicely, cover and cook for next 5-7 mins. Add more water if required.
    ½ cup Coconut paste
  • After the vegetables are cooked with coconut paste, add whisked curd and mix well.
    ¼ Cup Curd/Yogurt
  • Add 8-10 curry leaves and a tsp of coconut oil.
    14-15 Curry Leaves, 1 tsp Coconut Oil
  • Cover and leave the pan for flavours to infuse, and then serve with hot rice, dosa or appams.

Video

Notes

Cut vegetables in sticks or batons of same size for even cooking.
You can add any vegetable locally available to you. 
Do not over cook vegetables else it will get mushy. We need a bit of bite in the vegetables.
You can also add frozen coconut or desiccated coconut. Soak desiccated coconut in water for 5-10 mins. before making the paste.
In place of curd you can add tamarind water or raw mango. 
Vegan can use Cashew curd or any plant based curd. 
Keyword Avial Recipe
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