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Main Course

Avial Easy

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste and a spoonful of yogurt. Avial is the centrepiece of the Kerala Sadya and arguably its most loved dish.

Ingredientsfor 4 servings

50 g French Beans
50 g Carrot
50 g Yam Chena
50 g Long beans Karamani
50 g Cluster beans Kothavarakka
Raw banana half
50 g Yellow pumpkin
1 nos Potato big
2 nos Brinjal
1 sprig Curry leaves
1/2 cup Tamarind pulp
1/2 cup Curd fresh
1/2 tsp Chilly powder
1/2 tsp Turmeric
1 tsp Coconut oil
Salt, to taste
1/2 cup Coconut — grated
1/2 tsp Cumin seeds (Jeerakam)

Preparation

Step 1
Coarsely grind together small onions, green chillies and ginger. Set aside.
Step 2
Grind grated coconut and cumin seeds to a fine paste. Set aside.
Step 3
Chop all veggies into about 3 inches long thin strips.
Step 4
Cook all veggies with 2 cups of water along with chilly powder, turmeric and Put the lid on and cook.
Step 5
When the veggies are cooked, add the tamarind pulp. Season with salt.
Step 6
When the tamarind is cooked add the coconut-cumin paste.
Step 7
Cook well until the desired consistency is obtained, which is a semi gravy form.
Step 8
Stir in the onion paste and the curd.
Step 9
Just Stir everything together thoroughly and turn off the heat. :-Do not let the onion paste and curd get cooked. This will spoil the authentic flavor.
Step 10
Stir in a tsp of coconut oil and curry leaves, Stir everything together thoroughly and keep the vessel closed. Serve avial with rice.
Step 11
Tips:- 1)The onion paste, curd and coconut should get cooked in the steam after the stove is switched off. That is the secret of avial.
Step 12
A wonderful aroma of authentic kerala avial will arise the moment coconut oil is added at the end.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Avial Easy

Ingredientsfor 4 servings

50 g French Beans
50 g Carrot
50 g Yam Chena
50 g Long beans Karamani
50 g Cluster beans Kothavarakka
Raw banana half
50 g Yellow pumpkin
1 nos Potato big
2 nos Brinjal
1 sprig Curry leaves
1/2 cup Tamarind pulp
1/2 cup Curd fresh
1/2 tsp Chilly powder
1/2 tsp Turmeric
1 tsp Coconut oil
Salt, to taste
1/2 cup Coconut — grated
1/2 tsp Cumin seeds (Jeerakam)

Preparation

Step 1
Coarsely grind together small onions, green chillies and ginger. Set aside.
Step 2
Grind grated coconut and cumin seeds to a fine paste. Set aside.
Step 3
Chop all veggies into about 3 inches long thin strips.
Step 4
Cook all veggies with 2 cups of water along with chilly powder, turmeric and Put the lid on and cook.
Step 5
When the veggies are cooked, add the tamarind pulp. Season with salt.
Step 6
When the tamarind is cooked add the coconut-cumin paste.
Step 7
Cook well until the desired consistency is obtained, which is a semi gravy form.
Step 8
Stir in the onion paste and the curd.
Step 9
Just Stir everything together thoroughly and turn off the heat. :-Do not let the onion paste and curd get cooked. This will spoil the authentic flavor.
Step 10
Stir in a tsp of coconut oil and curry leaves, Stir everything together thoroughly and keep the vessel closed. Serve avial with rice.
Step 11
Tips:- 1)The onion paste, curd and coconut should get cooked in the steam after the stove is switched off. That is the secret of avial.
Step 12
A wonderful aroma of authentic kerala avial will arise the moment coconut oil is added at the end.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.