Kerala Style Avial
A delicious combination of boiled vegetables and ground coconut along with the freshness of raw coconut oil.
Ingredients
- 800 grams mixed vegetables (ash gourd, pumpkin, cucumber, yam, potato, raw banana, carrot, beans, drumstick, brinjal, etc) cut into batons 2-3 inches in length
- 1/2 tsp turmeric powder
- 1 cup water
- salt, as per taste
- 1/2 cup beaten curd
- 2 tbsp coconut oil
To grind
- 1 cup grated coconut
- 1 tsp cumin seeds
- 5-6 green chilies
- 4-5 shallots
- a few curry leaves
- 1 tsp coconut oil
To temper
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- a few curry leaves
- a pinch of hing
Instructions
- Cut all the vegetables into batons of equal length and width.
- Add all the ingredients mentioned under 'To grind' in a blender and blend them without adding any water.
- Keep the coconut paste aside until further use.
- In a kadai add the vegetables that take a long time to cook first along with 1 cup water, turmeric powder and salt and cook with the lid on.
- When the vegetables are half cooked add the rest of the vegetables and cook them until almost done.
- If there is any excess water, then cook without the lid until water is evaporated and then add the coconut paste to the cooked vegetables and mix them without breaking the vegetables.
- Whisk 1/2 cup curd separately.
- Switch off the stove and add the beaten curd to the vegetables and mix it well. Add 2 tbsp raw coconut oil and mix well.
- In a tadka pan on heat, add the ingredients mentioned under 'To temper'.
- Add the tempering on the avial and mix well.
- Serve hot with white rice.
Notes
- Cut all the vegetables uniformly to ensure that they are evenly cooked.
- Use any vegetables of your choice. I have used yam, pumpkin, carrot, drumstick, beans and cucumber.
- Cook vegetables like yam, pumpkin, carrot and drumstick first and the add the rest later because these vegetables take a lot of time to cook compared to the rest.
- Add more turmeric powder if you want a more brighter color.
- You can also add raw mangoes for the sourness and skip the curd.
- While adding curd, add more if you want a gravy and the specified amount if you want the avial to be thick.
- After cooking the vegetables, if there is any excess water, then cook without the lid on a high flame to evaporate all the water.
- Tempering the avial is completely optional.