Avial Recipe | How to Make Kerala Avial Recipe

What is Avial?

Avial is a vegetables packed dish boosting with fresh flavours of coconut, curry leaves etc. It comes from Kerala. Kerala avial recipe is super healthy because lots of vegetables are used and very little oil is used.. Furthermore it is easy to digest, low on carbs and very fibrous. Avial curry can be served with steamed rice, rava idli, coconut chutney, sambar etc for lunch or dinner.

Let’s talk about the ingredients for easy avial recipe

First of all vegetables! Lots of vegetables are used to make Kerala avial recipe rather those vegetables which are not otherwise very commonly used, especially in my kitchen. I have used drum sticks (sahajan ki falli), yam (suran), french beans, carrots, yellow pumpkin (kaddu) etc for easy avial recipe. Likewise ash gourd (petha), snake gourd (chichinda) etc can be used. Rare veggies, I told you!! Further to give some body to avial, coconut and yogurt (dahi) are used. First of all they give nice texture to the dish; also they give awesome flavours to avial curry. Similarly coconut oil and curry leaves are added to make it more flavoursome.

Accompaniments of avial are coconut chutney and sambar etc. Coconut chutney is very refreshing chutney made with fresh coconut and other fresh ingredients, indispensable part of South Indian cuisine. Find the recipe here. Sambar is a popular South Indian curry, prepared in a number of ways. Here is simplest recipe for sambar.

How To Make Avial

1. Add ½ cup each drumsticks and yam in a pan. (Tip: To cook vegetables, first add the ones that take longer to cook).

2. Next goes in ½ cup water.

3. Further add salt to taste. (Tip: Salt is added at this stage as it would fasten the cooking process). Cover and cook for 5 minutes on low flame.

4. In goes ½ cup each french beans, carrot, pumpkin.

5. Few curry leaves go in for favour.

6. Cover and cook for 2-3 minutes. (Tip: Vegetables should be cooked well. But they should not become too soft or mushy. Further add water if required).

Tips: Vegetables should be cooked well. But they should not become too soft or mushy. Further add water if required

7. While vegetables cook prepare coconut paste. In a grinder add ½ cup grated coconut, 2 chopped green chillies and ½ tsp cumin seeds (jeera). Grind to make smooth paste. Add water as much required.

8. Add prepared coconut paste to the cooked vegetables.

9. Cover and cook for 4 minutes on low flame.

10. Add ½ cup well whisked yogurt. Mix well.

11. Add 1 tsp coconut oil.

12. Cover and simmer for 2-3 minutes. Check seasoning and consistency.

13. Serve with rava idli and coconut chutney. Bon appétit!

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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