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
- Rinse all the vegetables under fresh water and drain. Peel and chop them into medium-sized sticks or batons. Set aside.
- To prevent the unripe banana from darkening, immerse it in water until ready to use.
- Beat 1 cup of fresh curd (yogurt) with a wire whisk and set it aside.
Making the Coconut Paste
- In a grinder, combine 1 cup of grated coconut, 1 teaspoon of cumin seeds, and 2 to 3 chopped green chilies.
- Add ⅓ to ½ cup of water and grind into a coarse paste. Set the coconut paste aside.
Cooking the Vegetables
- 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.
- Pour in 1 cup of water and stir well. Cover the pan and cook over medium-low heat until the vegetables are halfway done.
- Add the remaining vegetables—plantain, Mangalore cucumber, ash gourd, and pumpkin—to the pan. Stir to combine with the partially cooked vegetables.
- Continue to cook on medium-low heat, checking occasionally and adding more water if needed, until the vegetables are nearly cooked.
Making Avial
- Add the prepared coconut paste to the vegetables. Stir gently to mix well.
- 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.
- 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.
- 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!