Plantain Avial Recipe Kerala Style - How To Prepare Kerala Avial Using Green Plantain/Green Bananas
Plantain avial or green banana avial recipe using green plantains or green bananas with grind coconut, spices and yogurt (curd) makes a yummy South Indian Kerala style vegetarian side dish with rice for lunch or dinner. Typically avial is served for rice along with any other vegetarian curry like sambar or moru curry. Plantain avial is also known as kaya avial or ethakka avial in Kerala.
Servings 4
Ingredients
- raw plantains large sized 1
- tomato small or medium sized 1
- grated coconut 1 cup
- cumin seeds 1 teaspoon
- green chilies 1
- turmeric powder 1 teaspoon
- red chili powder ½ teaspoon
- coconut oil 1 tablespoon
- fresh curry leaves a few
- salt as needed
- water 1 cup
- thick yogurt (curd) 1 tablespoon
- raw cashews 1 tablespoon
Instructions
- Peel the plantain and slice in slightly thick and long, even sized slices. You can cut the plantain lengthwise, then cut each long piece in half and again cut each of the pieces to make slightly thick and long slices. Keep the sliced plantain pieces aside.
- Slice the tomato in slightly thick and long even sized pieces, keep this separately from the plantains.
- Grind together the coconut, cumin seeds and green chili to make a coarse mixture, you may sprinkle a little water if needed, keep this grind coconut mixture aside separately.
- Heat water in a saucepan and add the plantain slices.
- Add salt, turmeric powder and red chili powder, mix everything well and bring the mixture to a boil.
- As soon as the mixture stats boiling, reduce the heat to very low and cover the saucepan and cook for about 4 to 5 minutes.
- After five minutes of cooking, open the pan and stir well the contents.
- Add sliced tomatoes to the pan and cover and cook for another 2 more minutes.
- Once the tomatoes are lightly cooked, add the grind coconut mixture to the pan and also the raw cashew nuts, mix everything well, cover and cook for another 2 to 3 minutes.
- In a small bowl, beat the yogurt (curd) very well to remove any lumps.
- Add the yogurt to the pan, stir everything well and cook in very low heat for another few more seconds, make sure not to increase the heat to prevent the yogurt from curdling.
- Add the coconut oil and fresh curry leaves, stir everything well and switch off the stove. Keep the pan closed which will make the avial even more delicious.
Notes
Serve the plantain avial for a Kerala style lunch along with any Kerala vegetarian curry like moru curry, sambar, thoran etc for a delicious Kerala style vegetarian lunch.