Avial is a dish that is common in Tamil cuisine, Udupi cuisine & Kerala. It is very popular in Kerala & Tamilnadu. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast. The word “avial” is also used to denote ‘boiled’ or ‘cooked in water’ – this sense being derived from the way the dish is made.
Vegetables commonly used in avial are elephant yam, plantain, pumpkin, carrots, beans, brinjal, cucumber, drum sticks, snake gourd, avarai. Carrots, beans etc. This dish can be made into a gravy or be made into a semi-solid side dish. It is generally eaten with rice, dosa, adai etc., (wiki…)
Happy Cooking !!
Mixed vegetables (cut it into length wise) – 2 cups (plantain, beans, pumpkin & cauliflower)
Curd – ½ cup (beaten)
Coconut fresh – ½ cup
Cumin / jeera – 2 tsp
Green chilies – 3- 4 nos.
Oil -2 tsp
Mustard – 1 tsp
Cumin / jeera – 1 tsp
Whole dry red chilies – 3 nos.
Curry leaves – 1 strand
First boil all the vegetables together.
Grind all the ingredients into paste, add to the boiled vegetables & cook it for 7 – 10 minutes.
Once all cooked, switch off the flame & add the beaten yogurt.
Keep the pan on low flame, add oil, splutter the mustard, jeera, curry leaves & dry red chilies.
Pour the tempering to the cooked vegetable mixture.
Serve it hot & enjoy with rice, dosa, adai etc.,