Avial recipe Kerala style
Kerala Avial recipe
How to make Avial dish – While the summer heat might be out to get you it brings with it a range of beautiful vegetables. You’ve got avial vegetables like potatoes, carrots, drumsticks, yard-long beans, ash gourd, pumpkin and an endless list of garden-fresh veggies. So you’ve got not one but many reasons to cook this pretty delicious summer.
Estimated reading time: 5 minutes
Table of contents
Kerala avial curry is an ideal dish for the season would. Kerala Avial is a delicious mix of vegetables in a light, delicately spiced yoghurt gravy.
Its roots can be traced back to Kerala, India. It is a regular feature during festivities, weddings and all other kinds of celebrations down South India. While the preparation might seem easy at sight, it is important to get the right balance of colour, texture and that pronounced coconut flavour.
Avial ingredients are potato, carrots, raw banana, drumstick, beans, yam, cucumber, ash gourd pumpkin and a small piece of raw mango. It’s served on a bed of Kerala rice that you’d want to dig into right away!
We’ve put together our popular recipes, each with its unique combination of ingredients, preparation time and cooking techniques. This recipe is high in taste and nutritional value and we hope you enjoy them.
How to make avial Kerala style
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Serves: 4
Ingredients
- Assorted veggies – cut lengthwise (1 inch long batons)
- Potato- 1, Drumsticks-1, Raw Banana – 1nos, Yam- 1/2 cup.
- Cluster Beans: 1/4 cup
- Snake gourd: 1/4 cup
- Carrot: 1 cup
- Golden Cucumber: 1 cup
- Raw mango-1/2 mango ( if using curd, don’t use raw mangoes)
- Ash gourd pumpkin – 1 cup
- Water – 1 cup
- Turmeric powder – ¼ tsp
- Pepper powder – ¼ tsp
- Grated coconut – ½ cup
- Green chilli – 2-3
- Jeera – a pinch
- Water – ½ – 1 tbsp
- Yoghurt – ¼ cup, beaten
- Coconut oil – 2 tsp
- Salt to taste
- Curry leaves (2 sprigs)
How to make avial
Time needed: 1 hour
- Step 1
Grind together pepper powder, coconut, green chilli, jeera and water (1/2 – 1 tbsp) into a thick paste.
- Step 2
Cook the veggies with turmeric powder, water (1 cup) and salt. (use the least water you can use, as avial won’t be runny)
- Step 3
When the veggies are ¾th cooked, add the ground paste. Mix well.
- Step 4
Cover and cook till the veggies are done and the raw taste of coconut paste is gone.
- Step 5
Add yoghurt and mix well.
- Step 6
Cook for 2-3 minutes more and just before removing from the stove, add the coconut oil and curry leaves. Serve hot with rice.
Notes:
Instead of curd, we can use raw mango pieces or tamarind. Here we have used curd to retain the yellow colour.
More similar recipes:
Avial – A Classic kerala vegetarian food.
Ingredients
Ingredients to make Avial
- assorted vegetables 1 inch long batons
- 1 potato
- 1 drumsticks
- 1/2 cup yam
- 1 raw banana
- 1/4 cup beans
- 1/4 cup snake gourd
- 1 cup carrots
- 1 raw mango
- 1 cup indian cucumber
- 1 cup ash gourd
- 1/4 cup water
- 1/2 cup grated coconut
- 1/4 tbsp turmeric powder
- 1/4 tsp pepper powder
- 2 green chilli
- jeera a pinch
- 1/2 cup yogurt beaten
- 2 sprigs curry leaves
- 2 tbsp coconut oil
- salt to taste
Instructions
Instructions to prepare Avial
- Grind together pepper powder, coconut, green chilli, jeera and water (1tbsp) into a thick paste.
- Cook the veggies with turmeric powder, water (1/2 cup) and salt. ( use the least water you can use, as avial wont be runny)
- When the veggies are half cooked, add the ground paste. Mix well. Cover and cook till the veggies are done and the raw taste of coconut paste is gone.
- Add yogurt and mix well. Cook for 2-3 minutes more and just before removing from the stove, add the coconut oil and curry leaves. Serve Avial hot with rice.
Notes
Instead of curd we can use raw mango pieces or tamarind. Here we have used curd to retain the yellow colour.
Nutrition
FAQ:
Avial is keto friendly. This vegetarian dish originates from Kerala a Southern state of India.
Avial is prepared with Kerala vegetables like pumpkin, carrots, drumsticks, green bananas, snake gourd, yam, raw mango, cucumber grated coconut etc.. It is basically a thick vegetable stew flavoured with Kerala spices, curry leaves and coconut oil.
Baton shapes are usually done for avial vegetable. Basically creating a rectangular stick that measures 1/2 inch x1/2 inch x 2 1/2 inches in length.
Hi Sumith, nice to meet you. Thank you so much for finding my blog and for the follow. I really appreciate it. I am looking forward to visiting your blog !
I love the sound of this vegetarian dish, really different and looks so tasty. 🙂 Have a lovely day !
Thanks for the follow. Looking forward to see your blogs too. Have a nice day!
Interesting
Thanks Ritu:)
absolutely love avial, thanks for the recipe 🙂
Me too love avial:)
Hi sumith, thanks for following my blog ? I have never tried preparing any typical kerala dish until now, but after looking at this recipe, I am definitely giving it a try.
Hi Ritz thanks for stopping by, kerala cuisine is the easiest one compared to other cuisines. Please let me know once you tried it. I been to your blogs and found some interesting fusioned dishes. Thanks for the share.
Sure I would let you know once I have tried the dish ?
Looks and sounds delicious Sumith! We enjoyed 2 months in Kerala (Kalathilpady) in 2005, loved the vegetarian foods!
Hi Jizzy, thank you. Glad you enjoyed your days in kerala, and enjoyed the vegetarian foods:))
Beautifully presented, as always
Thanks a lot Derrick.