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Main Course

Easy Avial 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 3 servings

1 nos Raw banana (Ethakka)
2 nos Drumstick Muringakka
50 g Elephant yam Chena
3 nos Beans
1 nos Carrot
3 nos Green chillies — slit
1/4 tsp Turmeric powder
1 cup Coconut — grated
2 nos Shallots (Kunjulli)
2 Cloves garlic
1/4 tsp Cumin seeds (Jeerakam)
1/2 cup Curd
Curry leaves, a few
Water, to taste
1/2 tbsp Oil
Salt, to taste

Preparation

Step 1
For preparing avial, first cut the veggies into 1 inch long pieces.
Step 2
Get a vessel and put the sliced vegetables, turmeric powder, salt and required water.
Step 3
Cook the vegetables in medium heat.
Step 4
Meanwhile, grind coarsely the grated coconut with 2 green chillies, garlic, shallots and cumin seeds. Do not grind to a smooth paste.
Step 5
Place the roughly ground coconut mixture in the middle of the vegetable mix. Simmer in low heat and when steam comes, add thick curd.
Step 6
Mix together with a ladle without crushing the vegetables.
Step 7
After adding curd, do not boil the avial. Remove from fire.
Step 8
Set a pan over medium heat and pour in the oil and fry curry leaves and remaining green chilly.
Step 9
Pour the oil into the avial and mix gently.
Step 10
Easy avial recipe is ready. Serve hot.

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

Easy Avial Recipe

Ingredientsfor 3 servings

1 nos Raw banana (Ethakka)
2 nos Drumstick Muringakka
50 g Elephant yam Chena
3 nos Beans
1 nos Carrot
3 nos Green chillies — slit
1/4 tsp Turmeric powder
1 cup Coconut — grated
2 nos Shallots (Kunjulli)
2 Cloves garlic
1/4 tsp Cumin seeds (Jeerakam)
1/2 cup Curd
Curry leaves, a few
Water, to taste
1/2 tbsp Oil
Salt, to taste

Preparation

Step 1
For preparing avial, first cut the veggies into 1 inch long pieces.
Step 2
Get a vessel and put the sliced vegetables, turmeric powder, salt and required water.
Step 3
Cook the vegetables in medium heat.
Step 4
Meanwhile, grind coarsely the grated coconut with 2 green chillies, garlic, shallots and cumin seeds. Do not grind to a smooth paste.
Step 5
Place the roughly ground coconut mixture in the middle of the vegetable mix. Simmer in low heat and when steam comes, add thick curd.
Step 6
Mix together with a ladle without crushing the vegetables.
Step 7
After adding curd, do not boil the avial. Remove from fire.
Step 8
Set a pan over medium heat and pour in the oil and fry curry leaves and remaining green chilly.
Step 9
Pour the oil into the avial and mix gently.
Step 10
Easy avial recipe is ready. Serve hot.

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.