Avial is a dish that has a unique place in Kerala as well as Tamil Cuisine. It is a mixture of vegetables, curd, coconut, seasoned with coconut oil and curry leaves. It is one of the main dishes in Kerala’s vegetarian feast (Sadhya). It is mixed with rice and served with papadam as side dish. it can also be used as the side dish for Adai a tiffin that is common in South India. the vegetables commonly used are Elephant yam, white and sweet pumpkin, carrot, beans, plantain, Drumstick, potato.
Carrot- sliced lengthwise- 11/2 cup
Beans- sliced lengthwise – 11/2 cup
White pumpkin – sliced lengthwise – 11/2 cup
Sweet pumpkin -sliced lengthwise – 11/2 cup
Elephant yam – sliced lengthwise – 11/2 cup
Potato – sliced lengthwise – 11/2 cup
Coconut – 1
Coconut oil- As required
Curd – 1 Cup
Curry leaves- 10 arc
Green Chillies- 4-5( Depends on your taste)
Tamarind- small lemon size
Salt – As required
Turmeric powder- a pinch
- Slice the vegetables lengthwise and keep aside. Potatoes and elephant yam should be placed in a vessel with water. Else it will oxidize with oxygen and turn black.
- Pressure cook carrot, beans, white pumpkin by just sprinkling the water on it.
- Before cooking potatoes and elephant yam, replace the water and pressure cook it. Add 1cup of water to pressure cook it.
- Don’t pressure cook the sweet pumpkin. Cook it directly in a vessel, else it will be over cooked.
- Now transfer all the vegetables to a big, heavy bottomed vessel . At this stage add turmeric powder and salt.
- Extract tamarind juice and mix with the vegetables.
- Let it blend with the vegetables.
- Meanwhile grind the coconut and chillies into a coarse paste and mix with the curd. Add this mixture into the vegetables and mix well.
- Allow it to cook for sometime.
- After sometime add coconut oil and curry leaves. This will increase the flavour and the delicious avial is ready to serve.