Avial | Mixed Vegetable Coconut Curry | Side Dish | Avial Kerala Style | Easy Avial Curry Recipe
Recipe Information
Avial
Cultural Context
Avial is a traditional dish from Kerala, India, often served during festivals and special occasions. It symbolizes the abundance of vegetables and is a staple in the Onam Sadya, a grand feast. The dish highlights the use of fresh, seasonal produce and is celebrated for its unique blend of flavors and textures. Today, Avial is enjoyed not only in Kerala but also across India, with variations emerging in different regions.
yogurt
🥗Healthier: coconut yogurt
💰Cheaper: buttermilk
Coconut yogurt is dairy-free and adds creaminess.
mixed vegetables
🥗Healthier: seasonal vegetables
💰Cheaper: frozen mixed vegetables
Seasonal vegetables are fresher and often cheaper.
Prepare the vegetables by cutting yam, carrot, country cucumber, snake gourd, raw banana, ash gourd, beans, pumpkin, drumsticks, and sour mangoes into long and even-sized pieces.
In a mix jar, add 3/4 cup of freshly grated coconut, 5 roughly cut green chilies, 9 to 10 shallots, 1/2 teaspoon cumin seeds, and a few fresh curry leaves. Grind these ingredients without adding any water until coarsely ground.
Transfer the ground masala to a bowl and set aside.
In a wide karai, heat 1 tablespoon of coconut oil.
Add 1 bowl of yam pieces, 1 bowl of snake gourd pieces, 1 bowl of raw banana pieces, 1 bowl of ash gourd, 1 cup of beans, 1 cup of carrots, 1 cup of pumpkin pieces, 1 cup of country cucumber pieces, 1 cup of drumstick pieces, and 1 cup of mango pieces. Mix everything gently.
Add 1/2 teaspoon of turmeric powder and 1 teaspoon of salt. Mix the veggies to coat them evenly with salt and turmeric.
Add 4 cups of water to the vegetables and give it a quick mix. Cover the karai with a lid and cook the vegetables for about 10 minutes on medium-low flame.
After 10 minutes, check that the vegetables are soft but still firm. Add the ground masala and mix well.
Check for seasoning and add more salt if needed. Add 1 cup of nicely whisked curd to the karai, keeping the flame on low, and mix gently.
Cover the karai with a lid and cook the curry for 5 minutes on low flame to let the raw smell go away.
In a tempering pan, add 3 teaspoons of coconut oil and heat it.
Once the oil is hot, add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, and 1/4 teaspoon of asafoetida. Then add 6 finely chopped shallots (optional) and sauté until cooked.
Add fresh curry leaves to the tempering and sauté.
Turn off the heat and transfer the tempering to the avial. Gently mix the tempering with the curry.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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