Avial is a traditional dish of Kerala. It is a very tasty and healthy dish, as it contains lots of vegetables. My mother used to cook this a lot. Whenever she does avial, she would also make plain thur dhaal, so we can have parupu saadham with a drop of ghee with avial side. And she would make the avial little dilute, so we can have avial mixed with rice-with lemon pickle as side.
Carrots, beans,potatoes,White pumpkin,Raw bananas,Avaraikai-broad beans,chakottai-jackfruit seeds,Chowchow-chayote,Drumsticks.
Other vegetables that may be used in avial preparations:
Raw mango pieces,Orange pumpkin,Cluster beans-kothavaranga, suran-senaikizhangu or malabar Yam.
- Vegetables peeled and chopped lengthwise into 1 1/2 inch pieces-3/4th cup in each variety.
- Coconut oil-3tbl sps.
- Curry leaves-1string.
- Fresh thick Curd-1/2 cup.
- Salt to taste.
- A pinch of turmeric.(optional).
Grind to a paste
- Grated fresh coconut-1 cup.
- Cumin seeds-11/2 tsp.(optional).
- green chillies-6 or depending on your spice level.
- Raw rice- 1tsp-soaked in water-for better consistency.(optional).
- Keep a wide pan with a little water in heat.
- I would start by putting drumsticks first, allow it to cook for 3 or 4 min, followed by carrots, broad beans, beans etc. I would add soft vegetables like potato in the last-so all the vegetables are evenly cooked.
- Mix the ground paste to whipped curds, with a pinch of turmeric and salt and add it when the vegetables, when theyare about to be done.
- Reduce the flame and stir the gravy occasionally, so the curds don’t disintegrate
- Garnish with curry leaves just before removing it from heat.
- Pour warm coconut oil over and avial and cover it, so the aroma doesn’t escape.
Note: Avial is a customary side dish for Malabar adai. Can be done with 4 or 5 vegetables also.