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Main Course

Avial - Malabar Style

Avial – Malabar Style is an excellent combo of a variety of vegetables in a tangy coconut sauce. Avial is a favorite Sadhya dish and no Sadhya is ever complete without Avial. In Kerala Avial is very popular and is usually served for everyday meals too.

Ingredientsfor 4 servings

1 cup Snake gourd
1/2 cup Ridge gourd
1/2 cup Cucumber
4 nos Carrot
3 nos Drumstick
1/2 cup Long beans
1/4 cup Raw mango
1 nos Coconut
1/2 tsp Cumin
1 Clove Garlic
3 nos Green chillies
1 String Curry leaves
1/2 cup Curd
1 tsp Turmeric powder
Salt, to taste
1/2 tsp Oil

Preparation

Step 1
For preparing Avial - Malabar Style, cut all the vegetables and set aside.
Step 2
Place them in a pressure cooker along with salt, turmeric powder, water and cook for 3 whistles.
Step 3
Meantime grind the ingredients coconut, cumin, garlic and green chillies to a coarse paste.
Step 4
Mix this paste with cooked vegetables and allow to boil.
Step 5
Once it starts boiling, add curry leaves & curd.
Step 6
Turn off the heat and add 1/2 tsp oil on top of the curry.
Step 7
Malabar Style Avial is ready! :- Serve the Avial - Malabar Style for rice. :- the Malabar Style Avial!

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Avial - Malabar Style

Ingredientsfor 4 servings

1 cup Snake gourd
1/2 cup Ridge gourd
1/2 cup Cucumber
4 nos Carrot
3 nos Drumstick
1/2 cup Long beans
1/4 cup Raw mango
1 nos Coconut
1/2 tsp Cumin
1 Clove Garlic
3 nos Green chillies
1 String Curry leaves
1/2 cup Curd
1 tsp Turmeric powder
Salt, to taste
1/2 tsp Oil

Preparation

Step 1
For preparing Avial - Malabar Style, cut all the vegetables and set aside.
Step 2
Place them in a pressure cooker along with salt, turmeric powder, water and cook for 3 whistles.
Step 3
Meantime grind the ingredients coconut, cumin, garlic and green chillies to a coarse paste.
Step 4
Mix this paste with cooked vegetables and allow to boil.
Step 5
Once it starts boiling, add curry leaves & curd.
Step 6
Turn off the heat and add 1/2 tsp oil on top of the curry.
Step 7
Malabar Style Avial is ready! :- Serve the Avial - Malabar Style for rice. :- the Malabar Style Avial!

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.