Avial Recipe | Onam Sadya Recipes

        Avial the bestest of vegetable curry i like from kerala cuisine ,While most other vegetables resembles tamil cuisine(i feel that way) ,but tempered with coconut oil for the authentic kerala taste(Kerala had abundant of coconut trees available so they use coconut for almost everything,coconut oil for deep frying).Stir fries are often garnished with grated coconut.

     Avial is a combination of veggies like yam,raw banana,carrot,potato,drumstick in ground coconut ,spices and garnished with fresh yogurt and coconut oil.Recipe varies from house to house like any other dish.Some people make it gravy ,while others make it thick curry.Whatever the consistency is, its taste so great and is very easy to prepare.
      Avial brings memories of Chennai,Once i had tasted in my aunts house and fell in love with it after the first bite.I can have it all day and everyday(hehe).Since One of kitchenodyssey readers requested aviyal i posted it immediately.If you guys want some recipe,you can write to me priyaculinary(at)gmail(dot)com .
     Some more kerala recipes in blog Unniyappam,Idiyappam,Appam,Parotta

                                      Avial Recipe | Onam Sadya Recipes

                        How to cook kerala aviyal recipe

 Cuisine: Indian Category:Side Dish Serves: 3  Prep time:5 minutes Cook time:15-20 minutes Total time:25 minutes


Ingredients:

• 2 carrots.
• 2 potato.
• 1/2 raw banana.
• 1/4 cup coconut.
• 1 tsp jeera/jeeragam.
• 3 green chilies
• 1 tbsp coconut oil.
• 1 tsp regular oil(can substitute with coconut oil).
• few curry leaves.
• 1 tsp mustard seeds.

How to make avial:

• Cut the vegetables Julian.(Thin strips of equal size).

• Add enough water to the vegetables,add turmeric and salt,cook them until tender(not mushy)takes 10 minutes in medium fire.

• Add fresh curry leaves while the vegetables are cooking.
• When the vegetables are cooking grind coconut along with jeera and green chilies to coarse paste(not too coarse).

• Add coconut paste.Let the coconut paste gets heated (just a boil).

• Add 1-2 tbsp of coconut oil to avial.
• In another pan heat a tsp of oil ,temper it with mustard seeds and curry leaves.
• Add this tempering to avial.

• Avial is ready to be served.Serve it hot.While serving add a dollop of yogurt on top.

Note:

• You can add red chili while tempering if you are serving it for rice.
• Some people add huli/puli/tamarind paste instead of yogurt(i never tasted this) i love to add yogurt instead.
• Tempering can be made with coconut oil.I used regular oil for tempering.

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