AVIAL (AVIYAL) RECIPE

Avial (aviyal) is a thick coconut based mixed vegetable curry originated from Kerala and it is equally popular in south region Tamil Nadu and Karnataka. This healthy dish can be made into a gravy or be made into a semi-solid side dish. Avial pairs good with Plain Rice or Adai and, it is an essential part of the meal on special occasion.

PREPARATION TIME : 10 minutes

COOKING TIME         : 20 minutes

INGREDIENTS: (serves 4 persons)

• Carrot large size              - 2
• Potato large size              - 1
• Green beans                    - 10
• Drumstick                         - 1 
• White pumpkin               - 1 piece
• Turmeric powder            - 1/2 spoon
• Chana dal                         - 2 spoons
• Green chillies                   - 5
• Cumin seeds/jeera         - 1 spoon
• Chopped Coconut          - 1/4 cup
• Sour curd                         - 1/2 cup
• Mustard seeds                - 1/2 spoon
• Urad dal                           - 1/2 spoon
• Hing/asafoetida              - 1/4 spoon
• Curry leaves                     -5-6 leaves
• Water                                - 400 ml
• Coconut oil                       - 2 spoons
• Salt

DIRECTIONS:

1. Get ready with all the ingredients. Remove the skin of white pumpkin and chop into cubes. Chop the veggies little bigger in length. Soak chana dal for 15 to 20 minutes.

2. Heat a pressure cooker and add chopped carrots, beans, white pumpkin, drumstick and potatoes. Add 400 ml water.

3. Add turmeric powder and salt. Mix well.

4. Grind chopped coconut, green chillies, soaked chana dal, and cumin seeds to fine paste in a mixer. (Note: Chana dal soaked water is enough for grinding, add water if needed.)

5. Add the freshly ground coconut-green chilli paste to the veggies and mix well.

6. Cover with lid and pressure cook for 2 whistles in a medium flame. Switch off the flame.

7. Once the pressure releases open the lid. Whisk the sour curd and add it. Mix well.

8. To temper, heat coconut oil in a tadka pan. Add mustard seeds, urad dal, red chillies, hing and curry leaves. Let them crackle.

9. Add the tempering to the avial and mix well. Serve and enjoy!

ADDITIONAL TIPS:

=> Coconut oil gives nice flavour and taste to the dish. You can also use any cooking oil.

=>Put the chopped potatoes in water until use to avoid discoloration.

=> You can also add veggies like raw banana, brinjals, yam, cucumber, and raw mangoes etc.

=> Chana dal gives thickness to the avial. You can also soak some rice and grind for thick curry.

=> I used sour curd for getting sour taste, instead you can also use raw mangoes or tamarind pulp.