wellhealthorganic.com Avial Dish: Avial stands as a delectable and wholesome dish comprising a medley of vegetables in a rich coconut and yogurt sauce, topped with coconut oil and curry leaves for a fragrant finish. Originating from Kerala cuisine, this traditional recipe offers a burst of flavors and nutritional goodness.
Avial Dish
- Preparation Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour
- Cuisine: Kerala, South Indian
- Course: Main Course, Side Dish
- Diet: Gluten Free, Vegetarian
- Difficulty Level: Moderate
Ingredients:
Vegetables:
- 1 cup chopped ash gourd
- 1 cup chopped pumpkin
- 1 cup chopped 1 to 2 drumsticks
- 1 cup chopped elephant foot yam (suran)
- 1 cup chopped mangalore cucumber
- 1 cup chopped plantain (raw unripe banana)
- ½ cup chopped french beans (green beans)
For Coconut Paste:
- 1 cup fresh grated coconut
- 2 to 3 green chilies
- 1 teaspoon cumin
- ⅓ to ½ cup water, for grinding
Other Ingredients:
- 1 cup water, for cooking veggies
- 1 cup Curd (yogurt), beaten
- 12 to 15 curry leaves
- 1 to 2 tablespoons coconut oil
Also Read: Macaroni Recipe
Instructions:
Preparation:
- Rinse all the vegetables thoroughly with fresh water and drain excess water.
- Peel and chop the vegetables into medium to long thick sticks or batons. Keep them aside. Keep the unripe bananas immersed in water to prevent them from darkening.
- Beat 1 cup of fresh curd with a wire whisk and set it aside.
Making Coconut Paste:
- In a grinder, combine 1 cup grated coconut, 1 teaspoon cumin seeds, and 2 to 3 chopped green chilies.
- Add ⅓ to ½ cup of water and grind into a coarse paste. Set aside this coconut paste.
Cooking Vegetables:
- In a pan or pot, place the vegetables that require a longer cooking time such as carrots, drumsticks, and green beans (french beans).
- Sprinkle ½ teaspoon turmeric powder and salt to taste.
- Add 1 cup of water and stir well. Cover the pan and cook on medium-low to medium flame until the vegetables are half cooked.
- Add the remaining vegetables that require less time to cook, such as plantain, mangalore cucumber, ash gourd, and pumpkin.
- Mix well with the partially cooked vegetables, cover, and continue to cook on medium-low to medium flame. Add more water if needed and simmer until the vegetables are almost cooked.
Also Read: Chana Dal
Making Avial:
- Add the ground coconut paste to the cooked vegetables and mix gently.
- Allow the mixture to simmer for 5 to 7 minutes or until the vegetables are completely cooked but still hold their shape.
- If the mixture becomes dry, add some water.
- Reduce the flame to low and add the whisked curd. Mix gently and simmer for a minute before switching off the flame.
- Add 1 to 2 tablespoons of coconut oil and 12 to 15 curry leaves. Mix well, cover and let the flavors infuse for 5 minutes.
Serving:
Serve Avial Dish with steamed rice, Kerala sambar, pickle and papadums for a hearty and nutritious lunch or dinner option.