Avial ( aviyal) is a very traditional dish from Kerala. It’s very popular in Tamil Nadu also. It’s a part all vegetarian wedding menus in Tamil Nadu.
It’s a very important dish in Onam sadhaya ( the elaborate meal that is made during Onam).
In Tamil Nadu, avial is served with adai, a thick dosa variety made with rice and mixed pulses.
It’s not very difficult to make good Avial and it’s not difficult to go wrong either. Care has to be taken to cook the vegetables so that it retains its shape and texture ( the crunch). Also, the yogurt used should not be sour.
Pumpkins ( white and yellow) carrots, beans, raw banana, potato etc are generally the vegetables used for making avial. Vegetables are cooked and simmered in a spicy coconut and yogurt gravy. It’s a very healthy, colourful and a delicious mixed vegetable gravy:)
White pumpkin – 1/2 kg
Yellow pumpkin- 1/2 kg
Carrot – 2-3
Chow chow – 1
Beans – 15-20
Potato – 2
Raw banana – 1
Grated coconut – 1+1/2 cups
Cumin seeds ( jeera) – 2 tsps
Green chillies – 6-7
Yogurt ( Thair) – 1 cup
Milk – 1/4th cup
Salt to taste
Coconut oil – 2 tbsps
Curry leaves – few
Hing – 1/4th tsp
Wash, peel the skin and cut all vegetables into uniform, finger sized pieces.
Add all the vegetables, little water and salt to taste into a pan. Mix well. Close the pan with a lid and cook on a medium flame.
It’s common practise to cook the vegetables in a pressure cooker. But I prefer to cook vegetables in a pan. Adding salt releases the water from the vegetables which will help in cooking the vegetables.
Ensure that the vegetables are just cooked and remains little crunchy.
Grind together coconut, green chillies and cumin seeds to a smooth paste adding the required amount of water.
Beat the yogurt well. I prefer to use fresh yogurt which is not sour. Add milk and mix well.
Once the vegetables are cooked, add the ground paste, yogurt and milk mixture. Mix well and check for the seasonings and let it simmer for 10-12 mins on a low flame.
Heat the coconut oil in a pan. Add the curry leaves and hing. Sauté for few seconds and serve the Avial with steamed rice/ adai 🙂