A medley of vegetables, Avial is a traditional dish native to Kerala. Often found as a side dish or kootan during a sadhya or feast, this recipe dish is known for its health benefits apart from its rich taste. Made using quite a few vegetables, this dish is cooked to perfection by using grated coconut, sour yoghurt, a few mild spices and coconut oil.
Ingredients
- 150 gms elephant foot yam
- 100 gms plantain
- 75 gms potato
- 50 gms ivy gourd
- 100 gms long bean
- 75 gms snake gourd
- 150 gms cucumber
- 100 gms drum stick
- 50 gms carrot
- 100 gms shallots, chopped
- 5 green chilli
- 3 sprig curry leaves
- 150 gms grated coconut
- ½ tsp cumin
- ½ tsp turmeric powder
- ½ cup curd
- 4 tbsp coconut oil
- Salt to taste
- 100 ml water
Preparation time: 1 hour
Cooking time: 30 minutes
Serves: 4
Step 1: Peel and cut all the vegetables into two-inch batons.
Note: When using raw banana and elephant foot yam, soak them in water after cutting them so that they do not darken with the oxidation process that happens on exposure to air.
Step 2: Cover and cook the chopped vegetables in a thick based pan with water, green chillies, turmeric powder, a tablespoon of coconut oil and 1 sprig of curry leaf. Add salt to taste.
Step 3: Cook the vegetable mix for about 10 to 15 minutes on a medium flame. Stir occasionally to prevent the vegetables from sticking to the bottom.
Step 4: While the vegetables become tender, blend grated coconut, shallots, cumin, turmeric powder, 1 sprig of curry leaf and green chilli together to a fine mix. Keep it aside.
Step 5: Once the vegetables are tender and nicely cooked, lower the flame. Add the ground mix into the pan and stir carefully. Cover the pan and cook for about 2 minutes.
Step 6: Next, add the yoghurt and mix by tossing for about 1 to 2 minutes. Add salt as per your taste. Be careful the falme is not too hot, or it will cause the yoghurt to split.
Note: Tomato or tamarind can also be used as an alternative to curd.
Step 7: Finally, add a tablespoon of coconut oil and a sprig of curry leaf. Turn the flame off and then cover the pan with its lid for 2 minutes so that the dish can soak up flavours.
Serve 'Avial' hot with steamed rice.
