Avial is a typical Malayali dish made with a mix of vegetables, curd & coconut. It is prepared with much gusto, especially during festivals, weddings and other special occasions.
Even though this dish is a side-dish, it is sometimes made with gravy and eaten with rice.
I always thought Avial was a very difficult curry to make, hence never gave it a try…till last week that is. I made it on Onam, and surprisingly it turned out well. And was very easy to make too.
Also, when Sari mentioned that Ona-sadya reminded her of me, I was so thrilled that I felt the best way to thank her was by sharing the recipe of this dish which is such an integral part of Ona-sadya 🙂
Vegetables ( Yam, Pumpkin, Ash Gourd, Plantain, Beans, Carrot, Drumsticks, all cut in long thin pieces)- 2 cup
Turmeric– 1 teaspoon **
Curd– 1/2 cup
Scraped coconut– 1 cup
Green Chillies– 4-5
Coconut Oil– 2 teaspoons
Curry leaves– 3-4 sprigs
– Place all the vegetables in a thick bottomed vessel.
– Add turmeric and salt and sprinkle some water over the vegetables.
– Cook the them till they are soft. Make sure the vegetables don’t break or stick to one another.
– Coarsely grind the coconut and green chillies and mix them well with curd.
– Add them to the cooked vegetables and stir carefully.
– Remove from fire.
– Put some coconut oil and garnish the avial with curry leaves.
** Turmeric is an optional ingredient. In some parts of Kerala, Avial is prepared without turmeric.
TIP: Avoid using too much of water when preparing it as a side-dish.