Avial

About this Recipe...

Avial is a mixed vegetable curry from the state of Kerala. This curry is a thick mixture of vegetables with shredded coconut and yogurt and seasoned with mustard seeds and curry leaves in coconut oil. This dish is considered as an essential part of Onam Sadya.

I came to know about this dish when for the first time I got the chance to eat in Onam Sadya arranged by my keralite colleagues in hyderabad. I was so impressed and happy after eating at Sadya. The different foods, their tastes and flavors overwhelmed me. Hence I thought to give a try to those dishes at my own kitchen and in my own way. Tried couple of Kerala dish and Avial is the first vegetarian dish, I am going to include in  my blog.

For me the best part of this dish is it is completely in satvik style, means without onion-garlic. In our home, weekly once or twice we need to have completely vegetarian food (without onion-garlic) for the beliefs on God. So for me Avial is really a good option for those days. I make this dish very often and my family likes it a lot. I love to enjoy this traditional delicacy from Kerala with steamed rice, Sambar and papad.

Ingredients

• 2 Tbsp Coconut oil
• 1/2 Cup Drumstick chopped
• 1/2 Cup Raw plantain chopped
• 1/2 Cup Potato chopped
• 1/2 Cup Carrot chopped
• 1/4 Cup Ivy gourd chopped
• 1/2 Cup Zucchini chopped
• 1/2 Cup Cauliflower florets
• 1 tsp Turmeric powder
• Salt to taste
• 1/2 tsp Cumin seeds
• 2-3 Green chillies
• 1/2 Cup Freshly grated coconut
• 1/2 Cup Beaten Yogurt
• Mustard seeds
• 8-10 Curry leaves

Directions

1. Cut all the vegetable lengthwise and 2 inch long piece.
2. Now heat a pan and add 1 tbsp coconut oil to it.
3. When oil becomes hot, add all the vegetables, turmeric powder and salt to it.
4. Stir it for 1-2 minutes, then add water, cover the pan and cook the vegetables.
5. Now in a blender, add coconut, green chilies, cumin seeds with little water and make a coarse paste out of it.
6. When the veggies are half cooked, add the ground coconut paste to it and mix gently.
7. Simmer the vegetables till they are fully cooked.
8. Now add the beaten yogurt to it and mix it with the curry.
9. Cook it for another 1-2 minutes and switch off the flame.
10. Now to add tempering to the curry, heat another pan and add coconut oil to it.
11. When the oil becomes hot, add mustard seeds to it and let it crackle in oil.
12. When the seeds start crackling, add curry leaves to it.
13. Switch off the flame and pour the tempering into the Avial.
14. Stir it gently and your Avial is ready to serve. Enjoy it with rice.