Avial/Aviyal, a classic dish from Kerala, is a simple preparation based on coconut. Coconut is very dear to Kerala and coastal folks. So every dish they cook has to have coconut in it, either in form of curry, or garnish, or even coconut oil.
The recipe of avial adapts to any vegetable, in fact its a mix of various coloured vegetables. It’s an integral part of Onam Sadya (meal). The curry is simply made with coconut paste, spiced up with some green chillies and flavoured with cumin seeds. And a dash of fresh curd for that tinge of sourness. Divine!! such is the beauty of this curry and simple to make.
I have used yam (suran), carrots, beans in the curry; Whereas there are lot more other vegetables that can go into the curry such as – drumsticks, raw banana, ash guard, Mangalore cucumber, chayote squash, potatoes, pumpkin, green peas, French beans. Do you see, what a wholesome meal you can cook with a combination of vegetables and mildly spiced coconut paste. Now, without wasting any time, treat yourself with this delicious curry served with hot rice and papad.
Ingredients
- Yam (Suran) 100 grams
- Beans 100 grams
- Carrots 100 grams
- Coconut 1/2 cup
- Cumin seeds 2 tsp
- Green chillies 4
- Fresh curd 1/2 cup
- Coconut oil 1 tsp
- Rice flour 1 to 2 tbsp
- Turmeric powder 1tsp
For Tempering:
- Coconut oil 2 tsp
- Mustard seeds 1 tsp
- Cumin seeds 1 tsp
- Curry leaves 1 strand
- Dried red chilli 1
Method
- Make a fine paste of coconut, cumin seeds, green chillies and curd adding little water.
- Cut the vegetables into 2 inch long stripes. Add salt and turmeric powder and mix well till it coats evenly. Steam or pressure cook them(1 to 2 whistles).
- Heat coconut oil in a Kadai. Add mustard seeds, curry leaves . Once Mustard seeds start spluttering add half cup of water.
- Now add turmeric and salt.
- Once water starts boiling add the Avial paste. Add little water and cook it for 4 to 5 minutes.
- Add rice flour and put 1 cup of water (Note that it is optional step.)
- Now add cooked veggies and mix well. Cook it for 3 to 4 minutes.
- Once it starts boiling switch of the flame and add tempering.
- Serve hot with plain rice.
Tempering:
- In a Tadka pan heat coconut oil.
- Put mustard seeds, cumin seeds . Once it starts spluttering add curry leaves and dried red chillies. Heat it for 30 seconds and add it to Avial.
Note:
1. This curry can be made with just one vegetable of your choice.
2. Curd can be replaced with tamarind juice/pulp. If using tamarind pulp then add it while cooking the vegetables.
3. Alternatively, vegetable can be pressure cooked or steamed. If using a pressure cooker, then cook it for 2 whistles max.
