Avial is a traditional recipe of Kerala. It is a sumptuous and nutritious side dish which goes along with a square meals or lunch menu in Kerala. It is also known as Malabar Avial. Avial is often served with the lunch or thali menu in Chennai hotels and restaurants. It is a type of side dish which is made up of mixed vegetables with ground coconut and green chillies. A small quantity of coconut oil is also added to avial to make it tastier.
In Tamilnadu avial will be served with Adai, a type of dosa made with lentils and grams. Adai is rich in proteins and avial is rich in vitamins. Both together form a very good tiffin .
Here goes the avial recipe
Ingredients:
- Drumstick – 1
- Beans – 10
- Brinjal -3
- Bottle gourd – 1 cup
- Potato – 1 big
- Carrot – 1
- Turmeric powder – ½ tsp
- Curd – 1 cup
- To grind
- Greenchilli – 5-6
- Coconut – ½ cup
- Cumin seed – 1 tsp
- To tempering
- Coconut oil – 2 tblsp
- Curry leaves – 2 sprig
Method:
Chop all the vegetables in to lengthwise. Cook vegetables with salt and turmeric powder (don’t cook mushy).
Grind coconut, greenchillies and cumin seeds in a mixie finely. Add this paste to the cooked vegetable and cook till the raw smell goes.
Whip curd and add to the avial and boil for a few minutes.
Heat coconut oil in a frying pan and add curry leaves. Add this to the avial.
Serve with adai or rice.
Note:
You can add Snake gourd, Elephant yam (senai Kizhangu),Plantain, and Pumpkin.
Leave a Reply