Avial is an important dish of the Kerala Cuisine. The main ingredient that adds flavor to avial is the coconut paste, curry leaves and coconut oil which give this dish a very unique aroma. Go ahead and try out adding vegetables from your own pantry and keep it simple.

Serves: 4 persons

Cooking time: 30 minutes Preparation Time: 20 minutes

Ingredients

NOTE: All vegetables to be cut 2” length wise

• 1 cup ash gourd
• 10 pieces of drumsticks cut length wise
• ½ cup eggplant
• ½ cup carrot
• ½ cup raw banana
• ½ cup beans

Ingredients for Coconut Gravy

• 1 cup yogurt
• 1 ½ cups grated fresh coconut
• 3 green chillies
• 6 curry leaves
• 1 teaspoon cumin seeds
• 1 tablespoon Coconut oil (optional)
• 1 teaspoon Vegetable/Sunflower oil
• Salt to taste

Method

Cook the all the vegetables. See Cooking Vegetables. Cook Raw Banana separately as it might need some extra cooking time.

Whisk the yogurt and set aside

Grind coconut and green chillies into a fine paste. Grind the coconut with1/4 cup of hot water. Grinding with hot water, prevents the coconut from getting curdled.

Heat oil in a frying pan, add cumin seeds and curry leaves. Let it crackle.

Add yogurt and the ground coconut green chilli paste. Once it reaches a boiling point, turn off the heat.

Add the cooked vegetables, coconut oil and stir.

Serve it with hot rice. It can also be had with hot phulka’s

Filed under: South Indian

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