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Main Course

Avial - Traditional Recipe

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 2 servings

3 cup Vegetables
1 cup Coconut — grated
1 cup Yoghurt/Curd
2 - Green chillies
1/2 tsp Turmeric powder
1 tbsp Cumin seeds (Jeerakam)
Salt, to taste
1 tbsp Coconut oil
1 sprig Curry leaves
Elephant Yam(Chena
Snake guard(Padavalanga
Raw Banana(Vazhakka
Drumsticks(Muringakka
Kumbalanga
Vellarikka
Carrot
Raw mango

Preparation

Step 1
Cut all the vegetables into 2-inch long pieces.
Step 2
Start cooking with whichever vegetable takes more time to cook (yam, raw banana etc.) adding just enough water to cook along with turmeric powder.
Step 3
Add all other vegetables one by one.
Step 4
Grind together coconut, cumin seeds and green chilly to get a coarse paste.
Step 5
When vegetables are about 3/4th done, add coconut paste, yoghurt and salt.
Step 6
Cook on a low flame, till all the water is absorbed.
Step 7
Pour coconut oil on top.
Step 8
Garnish with curry leaves.
Step 9
Serve while still hot.
Step 10
If you don’t get some vegetables, substitute with whatever you can get. You can use Chinese okra (beerakai), cucumber(peeled), Zuchini, Frozen drumsticks, French beans etc. **If you are using raw mango, you can reduce the amount of yoghurt accordingly.

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 - Traditional Recipe

Ingredientsfor 2 servings

3 cup Vegetables
1 cup Coconut — grated
1 cup Yoghurt/Curd
2 - Green chillies
1/2 tsp Turmeric powder
1 tbsp Cumin seeds (Jeerakam)
Salt, to taste
1 tbsp Coconut oil
1 sprig Curry leaves
Elephant Yam(Chena
Snake guard(Padavalanga
Raw Banana(Vazhakka
Drumsticks(Muringakka
Kumbalanga
Vellarikka
Carrot
Raw mango

Preparation

Step 1
Cut all the vegetables into 2-inch long pieces.
Step 2
Start cooking with whichever vegetable takes more time to cook (yam, raw banana etc.) adding just enough water to cook along with turmeric powder.
Step 3
Add all other vegetables one by one.
Step 4
Grind together coconut, cumin seeds and green chilly to get a coarse paste.
Step 5
When vegetables are about 3/4th done, add coconut paste, yoghurt and salt.
Step 6
Cook on a low flame, till all the water is absorbed.
Step 7
Pour coconut oil on top.
Step 8
Garnish with curry leaves.
Step 9
Serve while still hot.
Step 10
If you don’t get some vegetables, substitute with whatever you can get. You can use Chinese okra (beerakai), cucumber(peeled), Zuchini, Frozen drumsticks, French beans etc. **If you are using raw mango, you can reduce the amount of yoghurt accordingly.

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.