Avial Recipe

Avial is prepared almost every where in South India. It is one of the most famous curry  eaten along with rice. But  in Kerala it has a unique position. Any special occasion, avial's presence has to be there. There might be some variation in the method of preparing it in different places. It is very easy to prepare and yummy too. It is obviously very healthy due to the combination of variety of vegetables.  Usually coconut oil is used while preparing it , but any how you can change it if you do not like the taste of coconut oil. Now let's prepare  the famous Avial curry.

How To Prepare Avial.

This dish takes around thirty minutes to prepare  .Ten minutes for chopping and another twenty minutes for cooking the vegetables.

Ingredients for Avial

• French beans - 6 or 7

• Carrots - 2 medium sized

• Ash gourd ( Pumpkin )- small piece ( say 6 or 7  pieces after chopping )

• Green peas - 1/4 cup

• Potato - 1

• Drum stick -1  stick ( optional )

• Coconut scrapings - 1/2 cup.

• Green chillies - 4 - 5.

• Curry leaves - a few

• Jeera / cumin seeds - 2 tsp

• Coriander leaves - a few strings.

• Coconut oil - 2 tbsp.

• Asafoetida - A small Pinch

• Salt - as required.

• Turmeric powder - 1 tsp.

• Curds - 1/2 cup.

• For tadka / seasoning 1 broken red chillie, mustard seeds -1 tsp, urad dal (black gram ) - 1 tsp.

Method To Make Avial

• First and foremost, wash all the vegetables thoroughly and chop it into medium sized pieces.

• Now, take a big vessel and put all these chopped vegetables into it.

• Add half cup of water, salt as required, turmeric powder and little curry leaves into it.

• Leave it to boil till the vegetables turn tender.

• In the mean time, take a mixer jar, add one tsp of jeera / cumin seeds, two green chillies and curds.

• Run the mixer to a smooth paste.

• Now, when the vegetables are done, add the ground Masala paste into it.

• Stir it well.

• Now, heat a small pan for tadka / seasoning.

• Add coconut oil, broken red chilli, urad / black gram, mustard seeds, curry leaves and jeera / cumin seeds into it.

• When it splutters, transfer it to the boiling vegetable mixture.

• Finally, add asafoetida and coriander leaves to garnish the dish.

Your spicy avial is ready to be eaten along with hot rice.!!!

Kitchen Masti Points

1. Instead of coconut oil, you can also use any other refined oil also.
2. Instead of grinding the curds along with the coconut mixture, you can just add it at the end.
3. Use of Drumstick is optional.
4. As far as possible, use only fresh coconut scrapings.

Also Read : Tomato Rasam / Saar - Udupi Mutt Style