Best Avial Recipe for you to prepare in your own kitchen. If you would have heard of a Kerala Sadhya you would have definitely heard of the famous Vegetarian Dish Called Avial. It is a belief among Malayalees that if there is no Avial in a Sadhya then that is just a meal and cannot be considered to be a Sadhya. This is a mix of many vegetables and is also considered to be an important dish in Kerala Cuisine. It is fairly simple to make but is tedious since there are many vegetables that need to be sliced
Ingredients for Best Avial Recipe
- 1 cup cucumber
- 1/2 cup pumpkin
- 2 Drumsticks
- 200 gms Elephant Yam
- 3 cup water
- 1/2 teaspoon red chilli powder
- 4 green chilli
- 1/2 cup beaten yoghurt (curd)
- salt as required
- 1 cup carrot
- 1/2 cup green unripe bananas
- 1/2 teaspoon powdered turmeric
- 1 cup coconut
- 2 pinches cumin seeds
- 2 teaspoon coconut oil
- 10 curry leaves
Process to make Avial at home
Avial recipe is a healthy mix of vegetables cooked to perfection with some mild spices. To prepare this easy vegetable recipe, take a grinding jar and add red pepper powder, coconut and green chillies. Also, add cumin seeds and 4-5 tbsp water. Grind together till it becomes a smooth paste, add more water if it’s too thick.
To make the veggies adulterant-free, soak them in a vessel with lukewarm water with a small pinch of turmeric and salt for 30 minutes. Then, wash the unpeeled vegetables in running water and cut them into thin slices in a large bowl. Now take a shallow pan and heat it on a medium flame.
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Pour remaining water in pan and heat till water boils. Then add sliced vegetables in water and add turmeric powder. Sprinkle some salt and mix the ingredients well. Once, the vegetables are tender and nicely cooked, add the previously made paste and mix it well with vegetables. Cover the pan with a lid.
Cook for another minute, till the vegetables completely absorb the coconut paste. Then add yoghurt and toss the vegetables well. Cook for another minute to incorporate the ingredients well. Garnish with coconut oil and curry leaves. Serve immediately.
