Avial (aviyal) means cooked in water and as the name suggests, it is prepared by using cooked vegetables and curd. Its one of the famous South Indian dishes and a must have in Kerala during festivals.
Ingredients:
- Mixed vegetables like plantain, drumstick, winter melon, carrots, beans etc - 2 cups
- Shredded coconut - 1/2 cup
- Green chilies - 2, use according to your taste and the hotness of the chilies
- Cumin seeds - 1 1/2 tbs
- Curd, whisked to make it smooth - 1 cup
- Curry leaves - 2 strands
- Coconut oil - 2 tsp
- Salt - to taste
Method:
- Cut the vegetables into even sized pieces and cook along with 1 strand of curry leaves.
- Grind shredded coconut, cumin seeds, green chilies into a coarse paste using no or little water.
- Take the cooked vegetables in a pot, add ground paste and mix well. stir for some time so that there will be no raw smell.
- To this add the whisked curd, salt and mix well. You can add little water to get required consistency to have with rice or keep it thick to enjoy with chapati or poori.
- Traditionally "avial" is a "non-tempered dish", so when the mixture becomes hot (do not boil) add remaining curry leaves on top and pour the coconut oil over it. Mix thoroughly and remove from the heat.
Note:
- If you want the dish to be non-diary then you can substitute the curd with raw mango gratings, which you can add after adding the ground paste to the cooked vegetables. Stir nicely and finally add curry leaves and coconut oil.
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