Avial (or Aviyal)
Avial (or Aviyal) is a very popular South Indian dish made with a mix of vegetables, curd and coconut.
The vegetables can be of once choice but drumstick and raw banana is a must, everything should be cooked till tender. Then coressly ground coconut with cumin and green chilli is added. Some recipes calls for 3 or 4 garlic cloves but I don’t use. Green mango add to the vegetables gives it that slight sourness to the Avial. Instead of raw mangoes tamarind can be added but take care not to add too much, it will change the color and taste of the recipe. Once the vegetables and the coconut are cooked add curd or yogurt and mix. To finish off coconut oil and curry leaves are added which gives that beautiful fragrance to the Avial…
There is no hard and fast rule to in adding vegetables it can be according to once interest and availability of course 🙂 , ha!! It should be in same ratio, so I am noting down the vegetables I have used without mentioning the quantity…
Kerala, it is a must have during festivals, special occasions like vegetarian feasts like marriage feast. Avial can be made either as gravy or as a dry dish. So here it is…
Avial (or Aviyal)
- White Pumpkin (Ash Gourd)/Kumbalanga
- Bottle Gourd/Churakka
- Raw Banana/plantain
- Kovaykka/Ivy Gourd
- French Beans
- 1 Raw Mango/Green Mango
- Few Springs Curry Leaves
- ¼ – ½ cup Curd
- 2 tbsp Coconut Oil
- Salt as required
- 1 cup Coconut Grated
- 1 tsp. Cumin Seeds
- 6 Green Chillies
- Wash, peel and cut the vegetables into small pieces.
- The vegetables where about 4 to 5 cups.
- Grind coconut, cumin seeds and green chillies.
- Add water to a large pan and place over medium flame.
- Add the vegetables and cook until it is done.
- Add coconut mixture and mix well, test for taste.
- Cook for few minutes or until the moisture has almost evaporated.
- Add yogurt and mix well to get coated.
- Before removing from heat add coconut oil and curry leaves.
- Switch off the heat cover with lid so that the aroma stays in.
- Serve with rice.