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Main Course

Avial - Thrissur Special

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 3 servings

21/2 cup Vegetables
Vellarikka
Elephant yam(Chena
Raw banana(Ethakkaai
Kumbalanga
Carrot
Runner beans(Achinga
Drumsticks (Muringakkai)
1 cup Coconut — grated
2 nos Green chillies
2 tbsp Coconut oil
3 - small Onions (Kunjulli)
1/4 tsp Turmeric powder
1/4 tsp Cumin seeds (Jeerakam)
1/2 cup Sour curd
1/2 tsp Chilly powder — optional
Curry leaves, to taste
Salt, to taste

Preparation

Step 1
Cook the vegetables with salt, powders and 1 tbsp of oil.
Step 2
There is no need to add water if you have washed it just before cooking.
Step 3
Grind together 1 tbsp of coconut, cumin seeds and curd, till it becomes smooth paste.
Step 4
Add remaining coconut, green chillies, small onions and a few curry leaves and finish grinding in one or two turn.
Step 5
Add enough salt and Stir everything together thoroughly.
Step 6
Pour this solution into the cooked vegetables and just heat it through.
Step 7
Don`t cook too much.
Step 8
Remove from fire before boiling.
Step 9
Make a small hole in the middle of curry with a spoon.
Step 10
Fill it with curry leaves and add the remaining coconut oil.
Step 11
Cover it with the gravy.
Step 12
Keep the lid closed.
Step 13
Mix before you use.

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 - Thrissur Special

Ingredientsfor 3 servings

21/2 cup Vegetables
Vellarikka
Elephant yam(Chena
Raw banana(Ethakkaai
Kumbalanga
Carrot
Runner beans(Achinga
Drumsticks (Muringakkai)
1 cup Coconut — grated
2 nos Green chillies
2 tbsp Coconut oil
3 - small Onions (Kunjulli)
1/4 tsp Turmeric powder
1/4 tsp Cumin seeds (Jeerakam)
1/2 cup Sour curd
1/2 tsp Chilly powder — optional
Curry leaves, to taste
Salt, to taste

Preparation

Step 1
Cook the vegetables with salt, powders and 1 tbsp of oil.
Step 2
There is no need to add water if you have washed it just before cooking.
Step 3
Grind together 1 tbsp of coconut, cumin seeds and curd, till it becomes smooth paste.
Step 4
Add remaining coconut, green chillies, small onions and a few curry leaves and finish grinding in one or two turn.
Step 5
Add enough salt and Stir everything together thoroughly.
Step 6
Pour this solution into the cooked vegetables and just heat it through.
Step 7
Don`t cook too much.
Step 8
Remove from fire before boiling.
Step 9
Make a small hole in the middle of curry with a spoon.
Step 10
Fill it with curry leaves and add the remaining coconut oil.
Step 11
Cover it with the gravy.
Step 12
Keep the lid closed.
Step 13
Mix before you use.

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.