Avial is a very healthy kerala dish famous for its rich mix of several vegetables. It plays a major role in Kerala Sadya. Making Avial is quite easy, once you are done cutting the vegetables.
Rather than what all vegetables you can use for Avial, the question is what all are a must in Avial. Carrot, raw banana, yam, yellow cucumber, drumstick are a few that are always part of Avial. But then, that doesn’t stop you from adding any number of other vegetables which can fit this theme.
- Vegetable Set
- Raw Banana: 50 grams
- Drumstick: 1
- Carrot: 50 grams
- Yam: 50 grams
- Potato: 50 grams
- Long Beans: 2
- Cucumber (yellow): 50 grams
- Cumin Seeds: 1 teaspoon (if you have powder, take half teaspoon)
- Curry leaves: 10 leaves ( use more, if you like the smell and taste)
- Coconut Oil: 2-3 teaspoon
- Grated Coconut: 1 cup
- Green Chillies: 4 (can vary depend on the heat/spice)
- Curd: 1/2 cup (bottle curd. if your curd is really sour use less -just 2-3 teaspoons)
- Garlic: 2-3 numbers
- Salt: 1/2 teaspoon (for taste)
- Water: 3 cups
- Turmeric Powder: 1/4 tea spoon
Wash and cut all the above vegetables (vegetable-set) to long pieces as shown in picture. In a vessel, cook these vegetables along with turmeric, water and salt.
Take cumin seeds and 1/4 of coconut and grind well using a mixer grinder. Add 2-3 curry leaves, green chillies and rest of the coconut and mix well (use a mixer and do 2-3 pulses).
If you use cumin powder you can skip grinding part, instead crush the above set (cumin powder,coconut, green chillies and curry leaves) using pulses in the mixer grinder or by using hand grind (Mortar and Pestle).
Add this mixture from Step 02 to the cooked vegetables and also add rest of the curry leaves, crushed garlic and curd. Add 1-2 crushed small onions if you like. I normally do not add onions. Mix well using a spoon and heat it for just 2-3minutes. Remove it from the flame/heat and add oil.
Your Avial is ready for serving
bon appétit !!!