AVIAL

Avial is again a part of every feast - it has an assortment of vegetables and coconut and curd. It tastes good with sambar as well as chapathi.

Avial is synonymous with Kerala cuisine. But I have tasted so many variations in the avial prepared by various sects of Kerala. The vegetables are diced. Some add onions, some add even garlic! The tastes are so very different. I think Iyer’s avial is closest to the avial made by the Nairs of Kerala.

All vegetables have to be cut into 1 ½” long strips (like French fries’ potato).

Ingredients -

 Bottle gourd / ash gourd – 2 cups

Snake gourd – 1 cup

Beans – ½ cup

Brinjal (preferably the long green variety) – 1 cup

Raw banana - 1

Yam – ½ cup

Carrot – ½ cup

Potato – ½ cup (optional)

Drumstick – 2

Raw mango – ¼ cup (if available) 

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

Salt to taste

Grated coconut – 5-6 tbsp

Green chilli – 2-3

Cumin seeds – ½ tsp

Fresh yogurt – 3-4 tbsp(whisked)

Coconut oil – 1 tsp

Curry leaves – 7-8

Method

In a thick bottomed pan, pour ½ cup of water. Then add the cut drumstick and potato and cook covered for 5 minutes on low heat. 

Then add the ash gourd, beans, raw mango and raw bananas and continue for 3 minutes, adding minimum water if required. 

Then add snake gourd, and brinjal and cook for 2-3 minutes.

Pressure-cook the yam and carrot for 1 whistle. Add to the vegetable mix.

Grind the coconut, green chilli and cumin seeds in a mixer.

Add the ground paste to the cooked vegetables. 

Add a tsp of coconut oil.

Turn off the heat. 

Add the whisked yogurt and mix well. 

Garnish with curry leaves.

It should have a semisolid (thick) consistency as it is a side-dish.

Tips

The vegetables have to be boiled as per their tenderness – beginning with the ones which need greater time to cook. Otherwise they will all get squished.

If mango is not in season, you can use a marble-sized tamarind ball or just use sour yogurt. 

In case you want to make it as a gravy, add more buttermilk and get the desired consistency.

© Copyright 2011. Brinda Balasubramonian.