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Avial is a dish that is common in Kerala. It is a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralian vegetarian feast.
Elephant yam (Chena) – 1 cup
Raw banana – 2 nos
Carrots (big) – 1 no
Snake Gourd (Padavalanga) – 1/2 cup
Drumstick (Muringakka) – 2 nos
White Pumpkin (Kumbalanga) – 1/2 cup
Cucumber (Vellarikka) – 1/2 cup
Beans (Achilnga Payar) – 3-4 nos
Raw Mango – 1 full slice
Green chillies – 2 nos
Turmeric powder – 1/4 tsp
Coconut Oil – 1 tbsp
Salt and Water
Curry leaves – 1 spring
Grated coconut – 2 cups
Cumin Seeds (Jeerakam) – 1/2 tsp
Small Onions(Kunjulli) – 5 nos
Green chillies – 1 no
Cut the vegetables into length-wise pieces (finger slices) and cook the vegetables with water, salt and sliced green chillies. (Aviyal should not be watery, so add only enough water for cooking the vegetables)
Add the turmeric powder when the water starts boiling.
Grind together grated coconut, cumin seeds, small onions and green chilly.
When the vegetables are cooked, add the ground paste to it. (If raw mango is not available, you can add 2 tsps of tamarind pulp to the vegetables before adding the ground paste).
Add the curry leaves and mix them well. Do not overcook since the mixture will become dry.
Add coconut oil to the prepared Aviyal and mix them well. Serve hot with steamed rice.