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.
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.
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!
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
• ½ cup or 2 drum sticks (sahjan ki falli) cut into 1&½ inch long pieces
• ½ cup pumpkin (kaddu) cut into 1&½ inch long pieces
• ½ cup elephant foot yam (sooran) cut into 1&½ inch long pieces
• ½ cup french beans cut into 1&½ inch long pieces
• ½ cup carrot cut into 1&½ inch long pieces
• ½ cup grated coconut
• 2 green chilies
• ½ tsp cumin seeds (jeera)
• 1 tsp coconut oil
• Few curry leaves
• ¼ cup yogurt (dahi)
• Water as much required
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 flavour.
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).
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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