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KERALA Avial recipe

                                     AVIAL RECIPE / MIXED VEGETABLES IN COCONUT BASE

Avial is a dish which originated from Tamilnadu, although it is equally popular in South Canara region of Karnataka and Kerala. It is a thick mixture of 13 vegetables commonly found in the western ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Main meal .

Central Travancore has a slightly different variety of avial with its thin gravy whereas the classical avial is thick..

Generally, only crisp vegetables are used in avial. Vegetables commonly used in avial are yam , plantain, ash pumpkin , carrots, beans, brinjal , cucumber, drumstick , snake gourd and  broad beans , etc. are the recent introduction, while the north Kerala Avial includes bitter gourd also and in the Kollam region of Kerala tomato is added among other vegetables. Some people prefer to skip curd or substitute it with raw mango or tamarind pulp. This dish can be made into a gravy or be made into a semi-solid side dish. It is generally eaten with rice. The word “avial” is also used to denote ‘boiled’ or ‘cooked in water’ — this sense being derived from the way the dish is made.

Avial is the first to be served on a Sadhya..

In my my house we over cook the veges , so that kids dont make fuss about eating  it . I make it loose , so it serves as a gravy as well as a side dish and kids eat all the veges without discarding any .

avial /aviyal recipe

VIDEO LINK – https://www.youtube.com/watch?v=n4kF0f-RVBI

INGREDIENTS

  • Mixed vegetables – 3 or 4 cup
  • Freshly grated coconut – 1 cup
  • Turmeric pwdr – ½ tsp
  • Jeera – ½ tsp
  • green chillies – 3 or 4 or as per taste
  • Beaten Curd – ¼ cup
  • Coconut oil + regular oil – 1 tbsp
  • Mustard seed – 1 tsp
  • Curry leaves – 2 sprig
  • Chopped shallots – 1 tbsp [ optional ]
avial recipe

PREPARTION

  1. Take veges like white pumpkin, southindian cucumber, carrot, beans, raw plantain, elephant foot [suran], potato, drumstick, flat beans , onion, brinjal, 2 pieces of raw mango. Peel them and cut them into equal length wise.
  2. Grind the coconut + chilly + cumin seeds + turmeric into a coarse paste.

https://www.youtube.com/watch?v=n4kF0f-RVBI

METHOD

Pressure cook all the veges except drumstick and raw mango upto 1 whistle with 1/2 cup water and salt.

Remove it in another pan.

Cook the drumstick and mango separately,once done add to the cooked veges.

  • You can pressure cook together as shown in the above pic , keep the mango and drumstick in a separate bowl inside the other veges .

Add the coconut paste + salt to the veges and cook till it comes to a boil.

Off the flame.

Now add the beaten curd and mix well.

Temper it with oil + mustard seeds + curry leaves + shallots.

Mix well.

Serve hot with rice or dosa.

avial/aviyal recipe

NOTES .

  1. Instead of pressure cook ,you can cook the veges in open pan by adding veges one by one according to the different cooking time of each veges.
  2. The veges should not be overcooked .
  3. The veges should be soft and not mushy.
  4. If the curd is sour skip the mangoes.
  5. U can skip mango .
avial/aviyal recipe

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  11. VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney
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