Drumstick Avial Recipe with step by step pictures. Delicious Murungakkai Avial Recipe which is easy to make and taste delicious.
Drumstick Avial Recipe
Drumstick, This is a hard veggies, when you cook it the inside flesh get sweet and succulent. You suck the flesh out and throw away the hard outer part. Amma cooks with this often, she throws it in pulikulambu, karakulambu, sambar and many other things. I use it very rarely. But amma bought a big bunch of this vegetable for pongal and i know i am gonna make some avial with it.
Avial is an Indian dish that originated in the Indian states of Kerala, Tamil Nadu, and Udupi. It is a thick stew of 13 vegetables and coconut commonly found in the Western Ghats, seasoned with coconut oil and curry leaves.
About Drumstick Avial Recipe
Drum Stick is also known as moringa. While the rest of the world has lauded moringa as a superfood, it has long been a staple of the South Indian diet. Moringa is also the botanical name (Moringa Oleifera) for drumstick, which gets its name from Murungai (Tamil) or Muringa(Spanish) (Malayalam). While it grows in most parts of India, it is
most likely more common in Southern India. It's also popular in Burma, Cambodia, and Thailand, where the drumstick is frequently cooked with seafood in curries. Drumstick trees are deeply rooted in Southern Indian folklore and legends.
Couple days back i made avial with it and it turned out beautifully. I also made karunai kilangu(elephant foot yam) kulambu..It was so yummy..The lunch was filling and so traditional. I hope you will love this as much as i did and let me know how it turned out for you..
Ingredients for Drumstick Avial Recipe
Drumstick :
The Drumsticks are tapered at each end. Moringa pods are bitter with a somewhat sweet taste; their muted flavor allows for a variety of seasoning options.
Coconut :
Coconut meat is delicious and slightly sweet, and it can be eaten raw or dried. It is used to make a variety of products, including coconut milk, cream, and oil.
Dry Red Chillies :
Red chilies were introduced to India by Portuguese traders from Mexico. India is now the world leader in the cultivation of dry red chilies. Red chilies are more commonly consumed in hotter regions of India, such as Rajasthan, because they help to keep the blood clean and thin.
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Drumstick Avial Recipe | Murungakkai Avial Recipe
Ingredients
- DrumStick / Murungaikai - 2 large cut into a finger length and slit lengthwise
- Salt to taste
For Grinding:
- Coconut - 1 cup
- Dry Red Chilli - 3
- Curry leaves - 1 spring
- Cumin Seeds / Jeerakam - 1 tsp
- Turmeric powder / Manjal podi - 1tsp
For Tempering:
- Coconut Oil - 1 tblspn
- Mustard Seeds / Kaduku - 1 tsp
- Cumin Seeds / Jeerakam - 1 tsp
- Urad dal / Ulundu Paruppu - 1 tsp
- Curry leaves - 1 spring
Instructions
- Take drumstick, salt in a kadai. Add water to it. Cover the kadai and let it cook for 15 mins.
- Take the grinding ingredients in a mixer and grind it to a slightly coarse paste by adding some water.
- Now add this to the cooked drumstick and mix well. Let this simmer for 5 mins.
- Now lets make the seasoning, heat coconut oil, add in mustard seeds, cumin seeds, urad dal and curry leaves in it. Let it sizzle for a min.
- Pour this seasoning over the avial and mix well.
- Serve with rice and any gravy.
Drumstick Avial Recipe Step by Step Pictures
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| Take all your ingredients |
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| cut the drumstick and slit them lengthwise |
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| Grinding ingredients |
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| Take them in a blender |
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| Make them into a coarse paste |
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| Take drumstick in a kadai |
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| add salt to it |
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| add water to it... |
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| cover with a lid and let them cook.. |
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| Cook till they are done.. |
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| add the grinding masala in |
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| mix well |
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| make tempering.. |
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| and pour that in.. |
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| Mix them.. |
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| Serve |
Frequently Asked Questions
Who invented Avial?
During his exile, the warrior Bhima is said to have invented avial. According to legend, when Ballava (Bhima's name at the time) took over as cook in Virata's kitchen, he had no idea how to cook.
Sireesha Puppala
Wow tempting drumstick masala like it any form
Priya
With loads of coconuts, omg love this dish..
zareena
The side dish looks mouth watering. I am sure gonna try this out.
Mahi
Nice recipe Arthi..looks delicious!
Anonymous
taste well with keerai masiyal and brinjal tomato masiyal
Mystica
I am from Sri Lanka and new to your blog. Made this dish. Came out very well. Thank you
Sindhuja Yuvaraj
hai i follow ur blog regularly.. al ur recipes are awesome.. pictorial steps are very helpful... my nly doubt is tat may i know the measuring cups capacity.. i mean, in mine 1cup=250ml... if u say urs, it will be much easy to follow