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Main Course

Avial (Step By Step Photos)

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

1 Carrot
1 Raw banana
4 Beans
50 g Bittergourd
100 g Elephant yam
4 Green chilly
1/2 Coconut
1 ¼ Curd
2 Shallots
1/4 inch Ginger
6 Pods Garlic
Curry leaves, to taste
Salt, to taste
Oil, to taste
1/2 tsp Turmeric powder

Preparation

Step 1
Cook carrot, banana, beans, bitter gourd, elephant yam and green leaves in water with salt and turmeric powder. Set aside.
Step 2
Grind coconut, shallots and a pinch of turmeric powder. Set aside.
Step 3
Mash ginger and garlic.
Step 4
Add the grinded coconut and ginger-garlic paste to the cooked veggies.
Step 5
Mix in the curd and curry leaves.
Step 6
Let it bubble for 5-10 minutes.
Step 7
Serve it with sadhya.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Avial (Step By Step Photos)

Ingredientsfor 4 servings

1 Carrot
1 Raw banana
4 Beans
50 g Bittergourd
100 g Elephant yam
4 Green chilly
1/2 Coconut
1 ¼ Curd
2 Shallots
1/4 inch Ginger
6 Pods Garlic
Curry leaves, to taste
Salt, to taste
Oil, to taste
1/2 tsp Turmeric powder

Preparation

Step 1
Cook carrot, banana, beans, bitter gourd, elephant yam and green leaves in water with salt and turmeric powder. Set aside.
Step 2
Grind coconut, shallots and a pinch of turmeric powder. Set aside.
Step 3
Mash ginger and garlic.
Step 4
Add the grinded coconut and ginger-garlic paste to the cooked veggies.
Step 5
Mix in the curd and curry leaves.
Step 6
Let it bubble for 5-10 minutes.
Step 7
Serve it with sadhya.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.