Avial – Kerala Style Mixed Vegetable Curry – Mixed vegetables cooked with coconut paste, green chili and yogurt added at the end to prepare this authentic delicious curry which is a must for every grand feast.
I love Avial since from my childhood and would never leave a trace on my plate if it is Avial. Avial can be prepared using a variety of vegetables, according to each region. In Tamil Nadu, avial is served along with Adai, mixed bean pancakes; whereas, in case of Kerala, Avial is served on every meal. In some regions, vegetables like carrot, beans, raw banana, tindora, and drumstick are used to prepare Avial; whereas, in few regions, white pumpkin, potato, raw banana, drumstick, and carrot are used to prepare Avial. While some prefer to add lots of grated coconut, some prefer to add more yogurt. However prepared, Avial tastes heavenly.
Avial is the authentic dish of Kerala and is commonly prepared in all households. Ever since I tasted this curry, I have fallen in love with this delicious curry. I prepare Avial whenever I prepare Sambar. Sambar + Avial + Rice = Delicious Combo
Though I have prepared it multiple times, I wanted to prepare it in Kerala style. Today’s recipe is adapted from the book – The Chettinad Cookbook.
I usually cook every vegetable separately as each one cooks in its own time. Don’t miss raw banana and white pumpkin. They are the major and the most important ingredients in Avial. I never add green beans, somehow, I don’t prefer to add them in Avial. Cook in coconut oil to prepare in a traditional way. Cook pumpkin separately as it cooks fast. Cook raw banana along with potatoes. Increase or decrease coconut according to your taste. I usually add a lot of grated coconut and little amount of curd.
Prepare it once and you will love it. The process seems to be lengthy but you will realize that every minute spent in the preparation is really worth when you taste it. Don’t cube the vegetables; cut into longer ones.
Now over to the recipe.
Ingredients:
- 2 Carrots, cut into pieces
- 2 Potato, cut into pieces
- 2 Drumstick, cut into pieces
- 2 Raw Banana, cut into pieces
- 2 cups White Pumpkin
- 2 cups Grated Coconut
- 8 Green Chili
- 1 ½ teaspoon Cumin Seeds
- 1 teaspoon Rice, soaked
- ½ cup Yoghurt
- Water, required to cook vegetables
- Salt as required
- 1 tablespoon Coconut Oil
- Curry leaves, a handful
Method:
- Wash the vegetables with water; Peel the skin and cut them lengthwise into thick wedges
- Soak rice in water for about 10 minutes; Drain the excess water
- Grind grated coconut, green chilies, cumin seeds and rice together into a fine paste
- If you are short on time, boil 2 cups of water in a pan and cook all vegetables together.
- Else, cook raw banana and potato with salt; Drumstick and carrot together; White pumpkin separately
- Once the vegetables are cooked, drain the excess water from the cooked vegetables
- Now, add all cooked vegetables in a pan and add the grounded paste
- Add ½ cup of water. Stir. Cook until the vegetables are tender and curry begins to thicken
- Add yogurt and give a stir
- Remove from the heat
- Heat oil in a pan; once the oil is hot, add curry leaves; allow it to sizzle
- Add the oil and curry leaves to the vegetables
- Keep covered for few minutes
- Stir when it is about to serve
- Serve as a side dish with rice and curry
If you try the recipe (which I highly recommend personally), do let me know how they tasted in comments. If you like space, do like and follow my profile at here – Facebook, Google, Instagram
Thanks,
Karthi
