Avial Recipe | How To Make Kerala Avial Recipe

Avial recipe, how to make traditional Kerala avial with video

Avial is a typical Mallu side dish and a popular Kerala dish. There is no onam sadhya or Vishu sadhya or a wedding sadya without avial; you could say avial is the most important side dish for sadhya.

Avial is nothing but vegetables cooked and is mixed with coarsely grounded coconut and lastly drizzled with coconut oil. A very  healthy and traditional dish and very easy to make.

In some parts of Kerala, tamarind juice is used instead of sour curd; but drumstick and raw banana is a must. Some add in 3 or 4 garlic cloves. During mango season, you can make with raw mangoes. In some parts of Kerala, tomatoes are also used. To make avial more healthy; you can add in a handful of fresh drumstick leaves.

I like to add taro root (chemu) during its season; you can also add achinga payar, amara payar, kumbalanga etc.

Avial recipe video

Other recipes you may like:
Avial With Drumstick Leaves
Kerala Onam Sadhya Recipes
Chena Mezhukkupuratti

Avial Recipe | Kerala Avial Recipe

PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• All vegetables should be cut into thins strips
• Elephant yam: A small piece
• Carrot: 2 medium or 1 large
• Brinjal: 1, (optional)
• Potatoes: 2, medium
• Drumstic: 3
• Raw banana: 1
• Beans: Half a handful
• Organic turmeric: 1 tsp
• Sour curd: 3-5 tbsp
• Coconut Oil: 1 to 2 tbsp
• Salt: 1 - 1 1/2 tsp or as needed
• Curry Leaves and little water
• TO COARSELY GRIND: 1 cup coconut (1/2 coconut scraped), a fat pinch of jeera, 2 green chilies, 1/2 tsp turmeric, and 2 shallots

  METHOD:

1. Heat a kadai or pan add in the sliced vegetables. Add in salt, turmeric, and little water (just to cook the vegetables). Cover and cook on medium flame. Add in curry leaves.
2. While the vegetables are cooking, grind the coconut coarsely with a fat pinch of jeera, 1/2 tsp organic turmeric powder, 2 green chilies, and 2 shallots.
3. Once the vegetables are cooked; add in the coaresly grinded coconut and 3-5 tbsp of sour curd and mix well.
4. Lastly drizzle coconut oil and again mix well.
5. Serve hot with rice.

NOTES

• Coconut should only be grinded coarsely.
• You can drizzle up to 2 tbsp coconut oil, the more oil the more taste.
• Fresh curry leaves gives a nice flavor.
• Coconut oil is a must for avial; it should not be heated nor given a tadka with mustard seeds, it should only be drizzled over the curry towards the end of the cooking.

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