Delicious Avial Recipe: Kerala Avial Recipe

Avial is a classic dish from Kerala’s rich culinary tradition, celebrated for its health benefits and unique flavors. This Kerala Avial Recipe combines a medley of vegetables with a coconut and yogurt sauce, finished with a drizzle of coconut oil and curry leaves. It’s a cherished dish in South Indian cuisine, particularly appreciated for its nutritious value and vibrant taste.

Avial Recipe Kerala Avial Recipe

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 (also known as white pumpkin or winter melon)
• 1 cup chopped pumpkin
• 1 cup chopped drumsticks (moringa pods)
• 1 cup chopped elephant foot yam (suran)
• 1 cup chopped Mangalore cucumber (field marrow)
• 1 cup chopped plantain (raw banana)
• ½ cup chopped French beans (green beans)
• Coconut Paste
• 1 cup fresh grated coconut
• 2 to 3 green chilies
• 1 teaspoon cumin seeds
• ⅓ to ½ cup water (for grinding)

Other Ingredients

• 1 cup water (for cooking vegetables)
• 1 cup beaten curd (yogurt)
• 12 to 15 curry leaves
• 1 to 2 tablespoons coconut oil

Instructions

Preparation

1. Rinse all the vegetables under fresh water and drain. Peel and chop them into medium-sized sticks or batons. Set aside.
2. To prevent the unripe banana from darkening, immerse it in water until ready to use.
3. Beat 1 cup of fresh curd (yogurt) with a wire whisk and set it aside.

Making the Coconut Paste

1. In a grinder, combine 1 cup of grated coconut, 1 teaspoon of cumin seeds, and 2 to 3 chopped green chilies.
2. Add ⅓ to ½ cup of water and grind into a coarse paste. Set the coconut paste aside.

Cooking the Vegetables

1. Start by cooking vegetables that take longer to become tender, such as carrots, drumsticks, and French beans. Add these to a pan with ½ teaspoon of turmeric powder and salt to taste.
2. Pour in 1 cup of water and stir well. Cover the pan and cook over medium-low heat until the vegetables are halfway done.
3. Add the remaining vegetables—plantain, Mangalore cucumber, ash gourd, and pumpkin—to the pan. Stir to combine with the partially cooked vegetables.
4. Continue to cook on medium-low heat, checking occasionally and adding more water if needed, until the vegetables are nearly cooked.

Making Avial

1. Add the prepared coconut paste to the vegetables. Stir gently to mix well.
2. Allow the mixture to simmer for 5 to 7 minutes, or until the vegetables are fully cooked but still retain their shape. If the mixture becomes too dry, add a little water.
3. Once the vegetables are tender, reduce the heat to low and add the beaten curd. Mix gently and simmer for another minute before turning off the heat.
4. Drizzle 1 to 2 tablespoons of coconut oil over the dish and add 12 to 15 curry leaves. Mix well, cover the pan, and let the flavors infuse for about 5 minutes.

Serving

Serve your delicious Avial with steamed rice, Kerala sambar, pickle, and some papadums for a complete and satisfying meal. This Kerala Avial Recipe is not only a feast for the taste buds but also a nutritious choice for a wholesome lunch or dinner. The blend of coconut, yogurt, and fresh vegetables in this dish makes it a beloved staple in South Indian cuisine. Enjoy the authentic flavors of Kerala with this traditional recipe!