Avial pronounced [aʋijal]) is a dish, Which is believed to have been originated from the Indian state of Kerala and which is common in Kerala as well as Tamil cuisine and Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast.
Vegetables commonly used in avial are elephant yam, plantain, pumpkin, carrots, beans, drum sticks, snake gourd, Cucumber (Vellarikka), ash gourd and avarai. Carrots, beans etc. are recent introduction. 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.
- Assorted vegetables 3 Cups (Cut 2 Inch Length Wise)
- Elephant Yam 100 Grams.
- Drumstick 2 Nos.
- Carrot Medium size 1 Nos.
- Raw Plantain 1 Nos.
- Beans 5-6 Nos.
- Payar 5-6 Nos.
- Snake Gourd 100 Grams.
- Cucumber (Vellarikka) 100 Grams
- Ash Gourd 150 Grams.
- Turmeric Powder 1/4 Teaspoon
- Grated fresh Coconut 1/2 Cup
- Green Chilli 3-4 Nos.
- Cumin Seed 1 Pinch
- Shallots (Pearl Onion) 3-4 Nos.
- Curd (Yogurt) 1/4 Cup
- Coconut Oil 2 Tablespoon
- Curry Leaves, Salt and Water as required
- Crush together Coconut, Green chilli, Cumin seed, Shallots, and turmeric powder in your food processor and keep aside.
- Take your favourite covered vessel; Add assorted vegetables, turmeric, salt and water;
- Cook for a while till it become tender (don’t over cook), add the crushed mixture in to this.
- Cover and cook, till the vegetables are done and the raw smell of coconut mixture is gone.
- Add Yogurt/Curd and mix well; cook for another 2-3 minutes.
- Sprinkle Curry leaves and Coconut Oil before taking it of from your cook top.