Vegetables in coconut gravy, all melting into each other.
Servings: 4
Ingredients
1
Raw plantain
1
Carrot
100
Grams
Beans
1
Cucumber
2
Drumstick
1
Brinjal
1
Raw Mango
1
Yam
1⁄2
Cup
Grated coconut
1⁄2
Teaspoon
Chilly powder
1⁄4
Teaspoon
Turmeric powder
1⁄2
Teaspoon
Jeera
2
Green chilli
2
Garlic
1
Teaspoon
Coconut oil
—
Curry leaves
1
Tablespoon
Water
—
Salt
Preparation steps
-
1Cut all vegetables lengthwise.
-
2Grind together grated coconut, green chillies, chilli powder, turmeric powder, jeera and garlic. Add a bit of water if required.
-
3Put together cut vegetables and the ground masala in a cooking vessel
-
4Add enough salt and water.
-
5Cover and cook till almost done.
-
6Add coconut oil and curry leaves just before removing from the fire.
-
7The dish is ready to serve. It goes well with red rice.
-
8Substitute Ingredients: You can use potato instead of yam and tomato instead of raw mango.
Comments
Anirudh Surendranath
Trivia : The Avial was initially prepared from vegetables leftover from cooking everything else. Hence it had, and still does have, only secondary importance.
Rahul Pisharody
More Trivia: Though it has only secondary importance, among the items of sadya, Avial shines with a unique taste !
Anirudh Surendranath
@Rahul Pisharody : probably why it is the first item from the right on the sadyavattam :)
Gomathy Aiyer
another small piece of trivia : towards central and South Kerala, mango is added for the sourness while Palakkad guys add curd hence their avial is slightly white in colour. We the seeds of jackfruit instead of potatao. Also, we sometimes add raw papaya if avaialble.
Anirudh Surendranath
@Gomathy : ah yes, amma tends to add raw mango when in season (she's from Vaikkom) but I've seen the white kind of avial also. I love it when the jackfruit seeds (chakkakuru) is added. Fried dal can also be added. This must be the most flexible dish in Indian cuisine.
Gomathy Aiyer
even i love the one with jackfruit seeds :). but fried dal is news to me !!