Avial

 

Kerala's most popular vegetarian dish without which any sadya would be incomplete. It's basically a healthy mix of various vegetables in a coconut and yogurt sauce. There are some variations of this dish, Some add raw mango and yogurt whereas some prepare it using tamarind pulp. Some make it as a curry and some make a slightly thicker version like the ones you have it in sadya.

My recipe below is the thicker version. The important thing in getting the avial perfect is in the way the vegetables are cooked. They have to be tender but at the same time not mushy. Make sure you don't add too much water as the vegetables also release their own juices while cooking.

First cook the vegetables that take a long time to cook separately and then add the vegetables which take less time to cook. Here in the UAE, even vegetables like yam and raw banana get cooked easily  and therefore I cook all the vegetables together. 

Prep time: 20 mins

Cooking time : 20 mins

Serves : 4

Ingredients:

1 Carrot

1 Raw banana

1 Potato

1 Drumstick

Few French Beans / long beans

1/2 Raw mango

1 cup White Pumpkin

1 cup Yellow Pumpkin

1/2 cup Yam

1 cup grated Coconut

9 to 10 Green chillies

1 tsp Cumin seeds

5 Shallots

1/2 cup Yogurt

1 tbspn Coconut oil

Curry leaves

1/2 tsp Turmeric powder

Salt

Method:

Cut all the vegetables into long rectangular pieces about one and a half inch long. Make sure all the vegetables are of the same size.

In a broad pan heat a tbspn of coconut oil and add in all the vegetables. Add salt, turmeric powder and very little water and give it a good mix.  Cover the pan with a lidand cook the vegetables till they are soft but still firm and not mushy.

Grind grated coconut, chillies, cumin seeds and shallots with little turmeric powder to a coarse paste. No need to add water, 

Add in the ground paste into the pan, cover the lid and let it simmer for 10 mins.

Now add the yogurt, curry leaves and mix well. Let it simmer for another two mins. Check for the seasoning and finally add the remaining coconut oil.

Serve hot with rice and papadam or Adai.