Avial | Aviyal - Kerala Special

Avial - a very popular Kerala dish at the same time has a very prominent role in Tamil Cuisine as well.Served as a part of any festive menu or a feast .
A thick mixture of vegetables,curd,coconut gravy and coconut oil seasoning,is a must for Keralaities as a part of their Onam or Vishu Sadhya (Vegetarian Feast Menu).
Vegetables such as Plaintains,elephant yam,carrots,beans,peas,snake gourd,drumstick
pumpkin,potato are used in the preparation of Avial.
Needless to say,I am a fan of Kerala cuisine and this is another favorite of mine. With Ugadi,Vishu and Tamil new Year round the corner,I am sure avial would be a part of your festive menu :-)

Wishing all my readers best wishes for Ugadi,Vishu and Tamil Varusha Parappu . May god bless you and your family with good health,cheer and prosperity.


Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 3-4
Complexity - medium 

Ingredients

1-2 medium sized potato
1 raw banana / vazhakkai
2 carrots
1 drumstick 
100 gms french beans
100 gms elephant yam
150 gms pumpkin / ash gourd
100 gms peas (fresh /frozen)
3/4 cup grated coconut coconut (fresh/frozen)
4-5 green chillies
1 tsp cumin seeds
1 -2 tbsp coconut oil
curry leaves few
3 tbsp thick curd /yogurt

Method

• Cut all the vegetables into thick and long pieces.
• Grind the coconut,green chillies and cumin into a fine paste
• In a thick bottomed vessel,add the vegetables with required amount of salt  and very little water and cook until the vegetables are cooked . The vegetables must be firm and not turn mushy.
• (Add vegetables like beans,carrot,yam,drumstick,potato in the bottom as they take more time to get cooked and then add the pumpkin,peas,raw banana over them as cooking time is less.)
• Drain excess water if any after all the vegetables are cooked,add the coconut oil,ground coconut paste,curry leaves ,mix well simmer and bring to a boil.Turn off the stove.Cool well.
• Once cooled,add the yogurt and mix well.
• Do not add the curd when hot,it will not taste good and turn watery.
• Serve with hot sambar and steamed rice as a side dish. If you like you may mix avial and rice as well.
• Adai and Avial is another classic combination

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