avial recipe kerala style vegetarian lunch
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Avial Recipe Kerala Style

Avial recipe is very popular vegetarian side dish from Kerala, South India which is mainly made using a mix of vegetables in coconut and mild spices which makes a yummy side dish with rice for South Indian lunch of dinner. Feel free to replace some of the vegetables with your own favorite veggies as the recipe is quite flexible.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Author Rose

Ingredients

  • raw green plantains ¬†1 peeled and chopped lengthwise
  • potatoes 1
  • cucumber 1/2
  • brinjal eggplant 1 small or 1/4 cup chopped if using large ones
  • drumsticks 1
  • tomatoes 1
  • carrot 1/2 of a carrot
  • string beans 2 to 3
  • green chilies 1 to 2 optional
  • more vegetables as you wish 1/4 cup
  • raw cashew nuts 8 to 10 optional
  • yogurt 1 tablespoon
  • salt as required
  • water 1 to 2 cups
  • coconut oil 1 tablespoon
  • turmeric powder 1/2 teaspoon
  • red chili powder 1/2 teaspoon

For Grinding

  • Grated coconut 1 Cup
  • Cumin seeds or cumin seeds powder 1 teaspoon
  • green chilies 1
  • curry leaves 2 to 3 numbers

Instructions

  • Wash and chop all vegetables uniformly. As I mentioned above, you can peel the vegetables and cut them lengthwise into medium sized pieces. Cucumbers need not be peeled, you can just remove the seeds and cut them up.
  • In a pan, add the chopped vegetables except tomatoes¬†along with water and salt and bring the water to boil.
  • Meanwhile grind together the ingredients needed for grinding (without using water) - coconut, green chilies, cumin seeds and curry leaves. You don't have to grind it too much, just grind them for few seconds, so they will get blended together.
  • As the water starts boiling, add turmeric powder and red chili powder.
  • Add the cashew nuts also to the pan, if you are using cashew nuts.
  • Add the mix of coconut blended with spices (the one we prepared by grinding just now).
  • Close the pan with lid, reduce the heat to low flames and then cook for about 5 to 6 minutes or until the vegetables are cooked enough.
  • Add chopped tomatoes, cook for another 2 minutes.
  • Meanwhile beat the yogurt in a bowl to avoid any lumps.
  • Add the yogurt to the avial, mix well very gently.
  • Add the coconut oil and curry leaves, mix again gently.
  • Switch off the stove and transfer the avial to the serving dish.
  • Avial is ready to be served now, enjoy the avial along with rice and yogurt or sambar or any other gravy for the delicious Kerala style lunch!