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
- 1/2 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
Steam all the vegetables until tender and cooked.
Whisk the yogurt and set aside.
Grind coconut and green chillies into a fine paste. Use 1/4 cup of hot water while grinding the coconut. 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.
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