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Main Course

Traditional Kerala Style Avial

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

2 nos Potato
7 nos Long beans
1 nos Onion
1 nos Plantain raw banana
2 nos Drum sticks
Yam small piece
Wintermelon small piece, kumbalanga
1 nos Carrot
6 nos Green chillies
Curry leaves, a few
1 cup Coconut — grated
1/4 tsp Turmeric powder
1 tsp Cumin seeds
5 nos Shallots
2 tsp Yogurt
Salt, to taste
3 tsp Oil

Preparation

Step 1
Cut the vegetables in medium sizes.
Step 2
Grind coconut, shallots, green chillies and cumin seeds to make a paste. (use very less water).
Step 3
Cook the vegetables with salt, turmeric powder and required water in low flame.
Step 4
When the vegetables are cooked and the water is evaporated, add cocunut paste and yogurt.
Step 5
After removing from flame, add oil on top and Stir everything together thoroughly.

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

Traditional Kerala Style Avial

Ingredientsfor 4 servings

2 nos Potato
7 nos Long beans
1 nos Onion
1 nos Plantain raw banana
2 nos Drum sticks
Yam small piece
Wintermelon small piece, kumbalanga
1 nos Carrot
6 nos Green chillies
Curry leaves, a few
1 cup Coconut — grated
1/4 tsp Turmeric powder
1 tsp Cumin seeds
5 nos Shallots
2 tsp Yogurt
Salt, to taste
3 tsp Oil

Preparation

Step 1
Cut the vegetables in medium sizes.
Step 2
Grind coconut, shallots, green chillies and cumin seeds to make a paste. (use very less water).
Step 3
Cook the vegetables with salt, turmeric powder and required water in low flame.
Step 4
When the vegetables are cooked and the water is evaporated, add cocunut paste and yogurt.
Step 5
After removing from flame, add oil on top and Stir everything together thoroughly.

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.