Avial Recipe

Avial recipe is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. This avial recipe is common in Kerala and Udupi cuisine. It is generally eaten with rice and adai. This avial recipe is considered as an essential side dish of a Sadya especially Onam Sadya. So try this avial recipe for this Onam festival and share your comments!

Avial Recipe

Furthermore, I would like to share some of my suggestions for a perfect avial recipe. Firstly, cut all the vegetables to the same size. Otherwise, each vegetable takes different time to cook. Since each vegetable needs different time to cook, add the veggies which take more time to cook at first and then add the soft veggies. Secondly, the veggies should be soft but not mushy. You can also cook the veggies in a pressure cooker for one whistle.

You can also use any country vegetables to this avial recipe.  While cooking veggies, don’t add more water because the vegetables also release a lot of their juices.

Finally, you can skip curd, if you are adding raw mangoes. Some people use raw mangoes or tamarind as a souring agent, which is a common practice in Kerala whereas I have used yogurt as the souring agent, which is common in TamilNadu. You can also add the yogurt while grinding the coconut instead of water.

You may also like my other vegetarian recipes such as Navratan Korma, Vegetable Biryani, Restaurant Style Veg. Korma, Navratan pulao, Paneer Butter Masala, Paneer Lababdhar, Paneer 65, Paneer Soya Korma, Mushroom Biryani, Kadai Paneer, Matar Paneer Masala etc.

Avial Recipe 2018-08-16 03:27:18

Serves 4                             Print        Prep Time   00:15        Cook Time   00:20        Total Time   00:35

Prep Time   00:15        Cook Time   00:20        Total Time   00:35         Vegetables

1. Carrot -1
2. Beans -6 to 7
3. Green peas -1/4 cup
4. Small sized brinjal -2 to 3
5. Drumstick -1
6. Potato -1
7. Raw plantain -1/2
8. Elephant Yam -100g
9. White Pumpkin -1/2 cup
10. Yellow Pumpkin -1/2 cup
11. Avaraikai - 5 to 6
12. Green chilli -1, slitted          To grind
13. 1 cup grated coconut
14. 1/2 tsp cumin seeds
15. 3 green chilies          To cook
16. 2 tbsp coconut oil
17. 2 tbsp curd
18. few curry leaves
19. salt to taste          Preparations
20. Wash, peel and then cut the skin of all vegetables into 2 inch long pieces.
21. Grind grated coconut, cumin seeds and green chilies  until coarsely.
22. Then add 1/4 cup water and grind it into smooth paste and keep it aside.          How to cook Avial recipe
23. Heat a wide pan with 1 cup of water.
24. When the water boils, add chopped carrots, chilli, beans, brinjal, drumstick, peas, yam, potatoes, avaraikkai and 2 to 3 tsp coconut oil.
25. Cover and cook for 7 to 8 mins. When they are half cooked, add raw plantain, white and yellow pumpkins and few curry leaves. Add some salt.
26. Cover and cook until they are fully cooked.
27. Then add the ground coconut paste and cook for another 3 mins.
28. Switch off the heat.
29. Now add the remaining coconut oil and curd. Mix well.
30. Finally, garnish with some curry leaves.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Avial Recipe

Serves 1
Prep Time: 00:15
Cook Time: 00:20
Total Time: 00:35

Ingredients

• 1 Carrot
• 6 to 7 Beans
• 1/4 cup Green peas
• 2 to 3 Small sized brinjal
• 1 Drumstick
• 1 Potato
• 1/2 Raw plantain
• 100g Elephant Yam
• 1/2 cup White Pumpkin
• 1/2 cup Yellow Pumpkin
• 5 to 6 Avaraikai
• 1, slitted Green chilli
• 1 cup Grated coconut
• 1/2 tsp Cumin seeds
• 3 Green chilies
• 2 tbsp Coconut oil
• 2 tbsp Curd
• few Curry leaves
• to taste Salt

Instructions

• Wash, peel and then cut the skin of all vegetables into 2 inch long pieces.
• Grind grated coconut, cumin seeds and green chilies until coarsely.
• Then add 1/4 cup water and grind it into smooth paste and keep it aside.
• Heat a wide pan with 1 cup of water.
• When the water boils, add chopped carrots, chilli, beans, brinjal, drumstick, peas, yam, potatoes, avaraikkai and 2 to 3 tsp coconut oil.
• Cover and cook for 7 to 8 mins. When they are half cooked, add raw plantain, white and yellow pumpkins and few curry leaves. Add some salt.
• Cover and cook until they are fully cooked.
• Then add the ground coconut paste and cook for another 3 mins.
• Switch off the heat.
• Now add the remaining coconut oil and curd. Mix well.
• Finally, garnish with some curry leaves.

By Santhi Therese
The Indian Claypot

Heat a wide pan with 1 cup of water.
When the water boils, add chopped
carrots, beans, brinjal, drumstick,
peas, potatoes, avaraikkai and
2 to 3 tsp coconut oil.
Cover and cook for 7 to 8 mins.

When they are half cooked, add raw plantain,
yam, white and yellow pumpkins and
a few curry leaves. Also, add some salt.
Cover and cook until they are fully cooked.

Then add the ground coconut paste
and cook for another 3 mins.
Switch off the heat.

Now add the remaining coconut oil

and curd. Mix well. Finally, garnish with some curry leaves.