Avial Recipe | Aviyal
Avial is a nutritious side dish made by steaming different veggies, cooking it with coconut paste & then seasoned with curd, coconut oil and curry leaves. Avial is one of the main dish for Onam Sadhya and a great combo with Adai. How to make Avial is posted in this recipe with step by step pictures and video.
Servings2 people
Ingredients
- 2.5 cups mixed vegetables chopped I used potato, yam, carrot, beans, ash gourd, cucumber, raw mango, drumstick, raw banana
- 1/2 teaspoon turmeric powder
- 1/4 cup thick curd
- salt to taste
To grind to a coarse paste:
- 1/2 cup coconut
- 1/2 teaspoon jeera
- 1 green chilli
To temper:
- 1.5 teaspoon coconut oil
- few curry leaves
Instructions
- Boil water in a vessel and the veggies along with salt and turmeric powder.
- I first added the veggies that takes longer to cook (drumstick, beans, carrot, potato) then when its half cooked added the other veggies – take care not to mush the vegetables, make sure the veggies are crunchy.
- Drain water and keep the veggies aside.
- In a blender – add the ingredients listed under ‘ to grind to a coarse paste’.
- Grind it with little water to a coarse paste.
- In a kadai add the cooked veggies along with the coarse paste.
- Sprinkle little water and cook till raw smell of coconut leaves just saute for for 3-5mins.
- Add required salt, give a quick stir and switch off.
- Meanwhile heat coconut oil and add curry leaves allow it splutter then add this seasoning and curd to the aviyal and mix well.
- You can add raw curry leaves and coconut oil as such too.
- Mix well.
- Serve with steamed rice or as a side dish for any variety rice.
Video
Notes
- Cut the veggies lengthwise not too small as it will get mushed up easily.
- There is no specific quantity for each veggie – add it as per your choice.
- The consistency of avial can be adjusted as per your preference.
- The key to a perfect avial is to cook each veggie perfectly.
- Also grind the coconut mixture coarse and not too smooth.
- Adding coconut oil enhances the flavour and gives it the traditional kerala avial taste so don't skip it.
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