Avial plays a main part in our south indian meal. Without it no marriage or festival menu is complete. We make avial with a whole lots of veggies and a whole lot of method. But this mixed vegetable avial is the king of all avial. Already i have a avial recipe here, that is my mom’s recipe. I too have different avial recipe like mango avial, drumstick avial, you can check all of them here.
Cooking Time : 25 to 30 mins
Serves : 4 to 5
Ingredients:
Potato – 1 peeled and cut lengthwise
Carrot – 1 cut lengthwise
Birnjal – 1 cut lengthwise
Flat Beans – 6 cut lengthwise
Cucumber – 1/2 cup peeled and cut lengthwise
White Pumpkin – 1/2 cup cut lengthwise
Salt to taste
Water – 1/2 cup
Thick Unsour Curd / Yogurt – 3 tblspn
For Grinding:
Fresh Coconut – 1 cup grated
Green Chillies – 3 to 4
Cumin Seeds / Jeerakam – 2 tsp
For Seasoning:
Coconut Oil – 2 tblspn
Mustard Seeds / Kaduku – 1 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Curry Leaves a sprig
Method:
Take the grinding ingredients in a blender and make it into a coarse mix without adding any water.
Take all vegetables in a thick kadai. Add in salt and water. Give one mix. Cover and let it cook for 15 mins.
Once it is cooked, open the lid and evaporate the water left in the veggies.
Once it is done. Add the ground masala and mix well.Simmer it for 5 mins.
Take the kadai off the heat and add in curd and mix well.
Now make the tempering by heating oil and frying mustard, urad dal and curry leaves. Pour this over the avial and mix well.
Serve with rice.
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| Take all your ingredients |
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| Mixed Veggies |
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| Take coconut, chilli and cumin in a blender |
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| make it into a coarse mix |
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| take all vegetables in a pot |
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| sprinkle some salt |
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| add some water |
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| mix it once |
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| cover and cook |
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| now veg is done |
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| use a knife to check on the hard veg which is a potato or raw banana, it should be cooked |
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| now you see lots of water in this |
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| increase the heat and evaporate the water |
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| dont cover the pot |
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| now there is no moisture left |
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| add ground coconut masala |
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| mix well..simmer for 5 mins |
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| remove it off the stove |
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| add thick unsour curd |
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| mix once |
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| heat some coconut oil |
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| add mustard, cumin and urad dal |
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| add in curry |
Hi,
Even if we pour unsour curd, will the dish become little sour during lunch time? Any suggestions for this!!
@AnonymousI suggest you to make the avial in advance. Just before serving heat it little and add in curd and mix.
Aarthi,
I really love your recipes, but can I just mention that authentic Kerala avial does not have any tadka/tempering done. We just add a tsp.of plain coconut oil and a few sprigs of curry leaves and leave it to absorb the flavours. The sizes of the vegetables are also kept uniform. Thank you.
Love love love your blog.
Just a correction in this recipe, malabar avial doesnt have any tadka . Just coconut oil and curry leaves rae used to finish off the avial. Also the sizes of vegetables have to be same.