Avial | Aviyal | Kerala Style Mixed Vegetables Coconut Curry
Avial is a mixed vegetable stew or curry cooked in a coconut and yogurt gravy. Seasoned with coconut oil and curry leaves, this gluten free side dish, made particularly during Vishu and Sadya meals is served with Sambar and Rice.
Servings 8 people
Ingredients
Ingredients (1 cup is 250 ml, 1 tbsp 15ml, 1 tsp 5 ml)
- 250 gms Ash Gourd (Poosanikai, Winter Melon)
- 250 gms Pumpkin (Kaddu, Parangikkai)
- 20 nos Avarakkai (Flat beans, Papdi)
- 250 gms Chena (Elephant Foot Yam, Suran, Jimikand)
- 2 nos Raw Banana (Plantain, Vazhakkai)
- 2 nos Carrots
- 2 nos Drumstick or Moringa Pods (approximately cut into 2 inch pieces)
- Few curry leaves
- ½ tsp Turmeric powder
- 1 ½ cups Water to cook the vegetables approx
- Salt to taste
Ingredients For the gravy
- ¾ cup Curd (fresh and thick)
- 1 cup freshly Grated coconut
- 1 tsp Jeera or cumin seeds
- 6-7 nos. green chillies
- 1 - 2 tbsp Water for grinding Use hot water if using frozen coconut
Garnish / Seasoning
- 1 tbsp coconut oil
- Few curry leaves
Instructions
- In a heavy bottom vessel, add all the vegetables. Try to place the drumstick, suran and vazhakkai at the bottom and the pumpkin, melon on the top as they cook faster.
- Add water, just enough so that the vegetables partially sink. Now add turmeric powder and salt to taste.
- Do not leave the avial unattended. You will need to mix at intervals to ensure even cooking. Carefully mix so that the vegetables do not break.
- In a mixer jar, add freshly grated coconut, green chillies and cumin. Mince it just 1 or 2 tablespoons of water. It should resemble a thick paste. Keep this aside.
- In a bowl, measure and add ¾ cup of thick curd. Whisk it well and keep aside.
- Check the vegetables. It should be tender and easily cut with a knife. Always check the tougher vegetables like suran, vazhakkai and drumstick.
- Once vegetables have cooked, add the coconut mix, followed by the curd. Add lots of curry leaves, mix gently, check salt and add some, if required. Switch off the flame. Do not boil or simmer after the curd is added.
- Drizzle coconut oil and add some more curry leaves, as required and serve.
Notes
- I have made a large batch of this vegetable to serve for lunch and saved some for breakfast the next day with Adai.
- You can easily halve the recipe, as per preference.
- This will serve atleast 8 to 10 people (single serving) as side dish during Sadya.
- If you do not have coconut oil, skip the step but do not use any other oil for this recipe.
- Once the curd and coconut is added, mix well and switch off the flame immediately. We do not want the curd to split.
- The curd or yogurt acts as a souring agent. You can either use a day old batch or fresh (like I have). It depends on your taste and preference.
- If you want more “sauce” or “Gravy” add some water after the curd and coconut are added. The consistency can be easily adjusted.
- To save time, you can cook the vegetables in a pressure cooker but if you are a beginner, I would suggest cooking on stove top.