Avial is an Indian dish with origins in the Kerala region, although it is equally popular in Tamil Nadu and Udupi. Its name means to be cooked, and the dish consists of a combination of vegetables, coconut, and curry leaves. Avial is an integral part of the Indian vegetarian feast called Sadhya.
The key to making a great avial is to pay attention to the vegetables, which need to have contrasting colors, such as pumpkin, carrots, and beans. There are numerous theories and stories about the origin of avial. One says that a king did not like to see anything wasted, so he ordered his chef to make a dish out of vegetable leftovers, and avial was created as a result.
Indian Kerala Mixed Vegetable Curry | (അവിയൽ – Avial)
Course: SidesCuisine: Indian, South IndianDifficulty: Medium4
servings10
minutes20
minutes300
kcal30
minutesAvial is an Indian dish with origins in the Kerala region, although it is equally popular in Tamil Nadu and Udupi. Its name means to be cooked, and the dish consists of a combination of vegetables, coconut, and curry leaves. Avial is an integral part of the Indian vegetarian feast called Sadhya.
Ingredients
- for coconut masala paste:
1 cup coconut (fresh / desiccated)
1 tsp cumin / jeera
4 green chili / hari mirch
water as required (to blend smooth)
- vegetables:
½ potato (cubed)
2 cups water
salt to taste
½ cup cucumber / southe (chopped)
5 long beans / alsande (chopped)
10 tindora (chopped)
1 raw banana / raw plantain
1 carrot (chopped)
½ cup elephant foot yam / suran
1 drumstick (chopped)
few pieces mango (optional)
few curry leaves
- other ingredients:
½ tsp turmeric powder / haldi
1 tsp coconut oil
½ cup curd / yogurt (sour)
- for tempering:
2 tsp coconut oil / any oil
1 tsp mustard seeds / rai
½ tsp urad dal
2 dried red chilis
few curry leaves
pinch asafoetida / hing
Directions
- firstly, in a small blender take, coconut, jeera and green chili.
- also add water and blend to smooth paste. keep aside.
- in a large kadai cook potatoes with salt and water.
- further add mixed vegetables of your choice.
- add curry leaves, turmeric and mix well.
- cover and cook the veggies for 7 minutes or till they are cooked well.
- add prepared coconut masala and boil for 5 minutes.
- turn off the flame and add half cup of sour curd.
- meanwhile, prepare tempering by heating oil.
- add mustard seeds, urad dal, dried red chilis, curry leaves and asafoetida. allow to splutter.
- further, pour the tempering onto the avial and mix well.
- finally, serve, avial / aviyal along with plain rice or shamige.
