Name: Avial
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ potato cubed; ½ cup cucumber; 5 long beans; 1 cup scarlet gourd chopped; 1 raw banana; 1 carrot chopped; ½ cup elephant foot yam; 1 drumstick chopped; A sprig of curry leaves; 2 cups water; salt to taste; ½ tsp turmeric powder; ½ cup curd; For masala paste:; 1 cup coconut grated; 1 tsp cumin; 4 green chilli; water as required; For tempering:; 2 tsp coconut oil; 1 tsp mustard seeds; ½ tsp urad dal; 2 dried red chillies; few curry leaves; Pinch of asafoetida

Avial

26 May 2018

by Deepthi (in memoriam)

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

Avial is a thick, coconut based mixed vegetable curry which is prepared for special occasions. It is predominantly made in south India, especially in Kerala. This recipe was taught to me by my mom-in-law and is always got ready at home in time for festivals.

Ingredients

½ potato cubed
½ cup cucumber
5 long beans
1 cup scarlet gourd chopped
1 raw banana
1 carrot chopped
½ cup elephant foot yam
1 drumstick chopped
A sprig of curry leaves
2 cups water
salt to taste
½ tsp turmeric powder
½ cup curd
For masala paste:
1 cup coconut grated
1 tsp cumin
4 green chilli
water as required
For tempering:
2 tsp coconut oil
1 tsp mustard seeds
½ tsp urad dal
2 dried red chillies
few curry leaves
Pinch of asafoetida

Instructions

Blend coconut, jeera and green chilli to a smooth paste by adding water as needed. Keep aside.
In a large pot, cook potatoes with salt and water. Further add all the other vegetables.
Add curry leaves, turmeric and mix well.
Cover and cook the veggies till they are cooked well.
Add the coconut masala and cook until the raw coconut smell goes away.
Turn off the flame and add half cup of sour curd. Set aside.
For tempering, heat 2 tsp coconut oil, add mustard seeds, urad dal, dried red chillies, curry leaves and asafoetida. Allow to splutter.
Pour the tempering onto the avial and mix well.
Serve hot along with rice.