Avial Recipe

Looking for a delicious and authentic avial recipe to try out for Onam festival? Look no further! This thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves, is a popular dish in Kerala and Udupi cuisine. It's the perfect side dish for any Sadya, especially during Onam.

To make the perfect avial, it's important to cut all the vegetables to the same size to ensure even cooking. Add the veggies that take longer to cook first, followed by the softer veggies. Cooking the veggies in a pressure cooker for one whistle can also be a great time-saving option.

Don't be afraid to experiment with different veggies in your avial, but be careful not to add too much water as the veggies will release their own juices. If you're looking to add a souring agent, you can use raw mangoes or tamarind, as is common in Kerala, or yogurt, as is common in Tamil Nadu.

So why wait? Give this delicious avial recipe a try and let us know what you think! Share your comments and suggestions for the perfect avial recipe. Happy cooking!

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

Avial Recipe

Serves 4
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.