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Kerala Style Avial Recipe

Avial


  • Author: Shalini
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 4 persons 1x

Description

Kerala Style Avial or Sadya Aviyal is a traditional mixed vegetable curry that is one of the important dishes in Kerala Sadya. 


Ingredients

Scale
  1. 1/8 cup Elephant Yam (ചേന)
  2. 1012 Shallots (ചെറിയ ഉള്ളി)
  3. 1/8 cup Taro Root or Colocasia (ചേമ്പ്)
  4. 1/8 cup Snake Gourd (പടവലങ്ങാ)
  5. 1/8 cup Yellow Cucumber (വെള്ളരിക്ക)
  6. 1 small Raw Plantain or Raw Green Banana (ഏത്തക്കായ)
  7. 1 small Carrot (കാരറ്റ്)
  8. 45 Beans (ബീൻസ്)
  9. 2 Drumsticks (മുരിങ്ങക്കായ)
  10. Tamarind (പുളി) or Curd.
  11. 1 cup Grated Coconut
  12. 1 tsp Cumin (ജീരകം)
  13. 1/2 tsp Turmeric powder
  14. 1/2 tsp Red Chili powder
  15. 3+ 1 tbsp Coconut oil
  16. 34 Green Chilies
  17. Curry leaves
  18. 1 cup Water

Instructions

  1. To make Kerala Style Avial, first, wash and clean prep the vegetables. Chop the veggies lengthwise approximately 2 inches long. Do not peel the drumsticks. Instead, scrape and discard the outer skin.
  2. Make half-slit on the beans and on drumsticks if they are on the thick side. Slice the shallots.
  3. Coarsely grind grated coconut, cumin, green chilies, and curry leaves in a mixer-blender. Do not add water. Keep aside.
  4. Soak Tamarind in hot water and keep aside.
  5. Since each veggie has different cooking times, let’s start by cooking them separately. In a bowl, pour a cup of water. Add yam and season with salt, a pinch of turmeric powder, and a few springs of curry leaves. Cook until 3/4th done and keep aside.
  6. Meanwhile, heat a wide pan/kadhai/clap pot and add 3 tablespoons of coconut oil.
  7. Add sliced shallots and saute for a couple of minutes.
  8. Add all the veggies except taro and the cooked yam. Combine well and saute for a couple of minutes.
  9. Add about 3/4th cup of water. Cover and cook until half-done.
  10. Add taro and mix well. Cover and cook for a couple of minutes more.
  11. Add the cooked yam, turmeric powder, red chili powder, and season with salt. Combine gently. 
  12. Pulp the tamarind and add it to the vegetables. 
  13. Add the coarsely ground coconut mixture. Cover and cook for a few minutes.
  14. Mix gently and add a tablespoon of coconut oil to finish off.
  15. Serve hot with steamed rice and accompaniments.
  • Category: Side
  • Method: Stovetop
  • Cuisine: Kerala

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