Indian Curry Recipes

Avail (Vegetables with crushed coconut)

 

Avial is a Kerala Traditional recipe which is a side dish & served as a main component in Kerala Sadhya. One of the 9 curries of Kerala sadhya usually prepared during Onam & Vishu festival. The specialty of this dish is that any vegetables of our choice can be added & traditional coconut gravy enhances its flavor. I use banana leaf on top of vegetables while cooking as it gives a special taste to the vegetables as well as health wise also well & good.

Ingredients:

  • Chena/ Suran/ Yam – ½ cup (lengthwise sliced)
  • Elavan/ Safed Bhopla/ Bottle gourd – ½ cup (lengthwise sliced)
  • Mathan / Lal Bhopla/ Ash gourd- ½ cup (lengthwise sliced)
  • Carrot/ Gajar – ½ cup (lengthwise sliced)
  • Pacha Manga/ Raw mango – ½ cup (lengthwise sliced)
  • Drum stick/ Muringyakola – 1no (lengthwise sliced into 4 pieces)
  • Raw banana/ Kaya – ½ cup (lengthwise sliced)
  • Banana Leaf – cut into the shape of the vessel to cover the vegetables (optional)
  • Chili powder – ½ tsp
  • Turmeric powder – ½ tsp
  • Grated Coconut – 1cup
  • Jeera/ Cumin seeds – 1tsp
  • Green Chilies – 5nos
  • Small onion/ Shallots/ Cheruulli – 5nos
  • Curry leaves/ kadipatta/ Karuvepila – 10leaves
  • Coconut oil – 1tbsp
  • Salt as per taste.

Method:

  • Take a vessel & add all the chopped vegetables & add 1cup water.
  • Then add chili powder, turmeric powder, salt & 5 nos curry leaves.
  • Cover the vegetables upper part with banana leaf & close the vessel with lid.
  • Keep the vessel on high flame & when the vegetables start to boil, low flame.
  • Cook until the vegetables are properly cooked (see to it that the vegetables are not over cooked)
  • In the meanwhile, grind together grated coconut, green chilies, small onions, jeera seeds & curry leaves. (Don’t grind to fine paste, just smash all the ingredients)
  • When the vegetables are cooked, remove the lid & banana leaf. If excess water is seen in the vessel,
  • remove it to a glass & keep aside.
  • Add the grinded coconut mixture & mix all the ingredients together. (Mix softly so that the cooked vegetables will not break)
  • If the curry is too thick, add little vegetable water kept aside in a glass to make the curry loose.
  • Switch off the flame & add coconut oil.

Kerala traditional Avial is ready to serve as a side dish.

Goes well with Kuthaari choru & chapathi.

Note: If raw mango is not available, you can use curd/ yogurt.

About the author

Sandhya Remesh (Admin)

Hi friends I am Sandhya, warm welcome to Spicy Cookery, a platform for me to share my cooking recipes with you. We consider this as a platform to show my passion towards cooking & bring you the new flavors which I created in my kitchen........ Expecting your support in this venture.

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