Kerala Style Pacha Mango Avial Recipe
Mixed vegetable avial with ground coconut and green chillies with a raw mango
Avial is a staple Kerala dish which has loads of vegetables in it, and Pacha Mango Avial Recipe is a beautiful twist to the traditional recipe. Aviyal is cooked vegetables with coconut-green chili paste in it, and no other spices or spice powders. It tastes delicious and goes perfect with red rice(Kerala rice) and sambar. You can use vegetables like carrots, elephant yam, plantain, pumpkin, eggplant(brinjal), drumstick, beans etc to make Aviyal. Add a little but wonderful twist to the usual aviyal by adding raw mango (pacha manga). A beautiful sour taste from the mangoes makes this aviyal really delicious! Definitely give this variation of aviyal a try when mango are still in season. Serve Kerala Style Pacha Mango Avial Recipe with steamed rice, Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy), Cabbage Thoran (Poriyal) Recipe to make a complete lunch meal.
If you like this recipe, try more recipes like
- 2 cups Mixed vegetables , (I used carrots drumstick, brinjal, potatoes, yam, and green beans)
- 1 Mango (Raw) , cut into 1 inch lengthwise, stoned discarded
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 cup Fresh coconut , grated
- 1 tablespoon Ginger , juliennes
- 6 Green Chillies
- 1/2 teaspoon Cumin (Jeera) seeds
- 1 cup Shallots
- 2 sprig Curry leaves
- 1 tablespoon Coconut Oil
- Salt , to taste
How to make Kerala Style Pacha Mango Avial Recipe
To begin making Kerala Style Pacha Mango Avial Recipe, in a mixer grinder, coarsely grind fresh grated coconut, green chillies (reserve a few for later), cumin seeds and shallots with a little water. Keep aside in a bowl.
In a kadai on a medium heat, cook the vegetables with just enough water so that the water should get dried up when the veggies are cooked al dente. Add turmeric powder, give it a quick mix, and cook further.
When the vegetables are cooked till firm (do not over cook), add the raw mango pieces and cook for another 7 minutes.
Add the coconut mixture and salt to taste stirring carefully.
Cook for 2 minutes till dry on a low heat. (If you prefer to make it little gravy type, add few teaspoons of yogurt and mix well, turn off flame immediately)
Finally add curry leaves and coconut oil (optional) and switch off.
Serve Kerala Style Pacha Mango Avial Recipe with steamed rice, Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy), Cabbage Thoran (Poriyal) Recipe to make a complete lunch meal.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."