Avial is traditional Kerala Style mix vegetable recipe made with coconut. Avial is a dish which is believed to have been originated from South India and is common in Kerala, and Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast. Vegetables commonly used in avial are elephant yam, plantain, pumpkin, carrots, beans, drum sticks, snake gourd etc. Traditionally use of curd is significant in the recipe but some people prefer to skip curd or substitute it with raw mango or tamarind pulp. This dish can be made into a gravy or be made into a semi-solid side dish. It is generally eaten with rice.
Today i am sharing the most easiest recipe of Avial which is somewhere derived from Archana’s Kitchen. The recipe is quick, simple and fuss free. Though the dish requires a typical style of vegetable cutting, that is length wise, hence the preparation time is a bit tiring. The vegetables are steamed an for that you can use a simple steamer or can even do it in pressure cooker. Make sure the vegetables are cooked accurately without turning mushy. So let us quickly move on to the recipe and do not forget to share your feedback with me in comments below.
250 grams Ash gourd (White Pumpkin/ Kaddu)
10 Green beans (French Beans)
1 Raw Banana
250 grams Elephant yam
Note : All the vegetables should be washed, peeled and cut lengthwise.
1 Fresh coconut
2-3 Green Chilies
2 sprig Curry leaves
1 teaspoon Cumin seeds
1 tablespoons Coconut Oil
Salt , to taste
Steam all the vegetables with salt. Meanwhile make the Coconut Base for the Avial. Take coconut pieces, green chilies, cumin seeds, curry leaves into the mixer. Add a little water and blend to make a smooth paste. Pour the coconut paste to the steamed vegetables, add a teaspoon of coconut oil and give it a stir. Season with salt as per taste, and serve hot with steamed rice and sambhar.