A healthy concoction of vegetables in mildly flavored coconut gravy, a stew of sorts, a must-have for feasts.
Assorted vegetables cut in 1-1-/2 inch size – 500 gm
Water – 1/2 cup
Curd* – 1 cup
Curry Leaves – 2 stalks
Coconut oil – 1 tbsp
* In case any of these ingredients are unavailable, check the alternate ingredients section for other options.
Grated coconut – one cup
Cumin seeds – ½ tsp
Green chilies – 3 or 4
You can add tamarind pulp instead of curd. Add this when the vegetables are half cooked.
You can use any vegetable for avial. Avial itself means an assortment/mixture of various things. Yet, the traditional avial uses only native Kerala vegetables and does not use non-native vegetables like potato, onion, tomato, capsicum etc. So try to use ‘traditional vegetables’ to get the authentic taste. Traditionally used vegetables for avial are ash gourd, malabar cucumber, drum sticks, elephant yam, carrot, raw banana, pumpkin, long beans, snake gourd, bottle gourd. Wash, peel, and then cut the vegetables of same length of 1 to 1-½ inch pieces. Avial vegetables must be cut only in this way and not in cubes.
In a wok add ½ cup of water and add the cut vegetables. Ensure that the water is just enough for the vegetables to get cooked, not too much and not less. Add a pinch of turmeric powder. Close with a lid and cook in medium flame until all the vegetables are cooked. Stir occasionally. Add salt.
While the vegetables are cooking, in a mixer, grind the grated coconut, green chilies, and cumin seeds. Grind coarsely. Add the ground paste to the cooked vegetables and let it simmer for 2 minutes.
Add curry leaves. Turn off the fire. Beat the curd and add it to the cooked vegetables. Mix well and add 1 tbsp coconut oil mix. Avial is ready to be served.
Avial can be eaten along with rice and sambar. It is a wholesome dish and can be eaten as a salad also.
Here is an interesting story about the origin of avial. Bheema, the strongest of the of Pandava brothers, worked as a cook in the Virata kingdom during the one year that Pandavas spent in disguise. The king of Virata did not like wasting a thing. Once, during one of his trips to the royal kitchen, the king noticed that there were small bits and pieces of various vegetables lying around even after all the cooking was complete. The king ordered that these vegetables should not be wasted and should be put to better use. Bheema then cooked all the leftover vegetables together and added some leftover coconut, curd and the rest is history! The inevitable item of every good sadya was thus born in the royal kitchen. It is a much loved dish and is commonly found in restaurants. But seldom will you find the original taste of avial there. Try an authentic sadya avial and then you will know.
If you enjoyed reading this recipe, please consider subscribing to this blog. It’s free and you will receive e-mail notifications with each updation.