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You are here: Home / Avial / Malabar Avial Recipe / Malabar Style Aviyal Recipe / Avial Recipe

Malabar Avial Recipe / Malabar Style Aviyal Recipe / Avial Recipe

July 31, 2014 By Aarthi 5 Comments

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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.

And also I already have a malabar avial recipe in this blog but this is a updated version of it..I made this couple days back for aadi ammavasai. I hope you will try this out and let me know how it turned out for you.
Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Serves : 4 to 5


Ingredients:

Potato – 1 peeled and cut lengthwise
Carrot – 1 cut lengthwise

Beans – 6 cut lengthwise

Raw Banana / Vazhakkai – 1 peeled and 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.

Pictorial:
Take all your ingredients
Mixed Veggies
Take coconut, chilli and cumin in a blender
make it into a coarse mix
take all vegetables in a pot
sprinkle some salt
add some water
mix it once
cover and cook
now veg is done
use a knife to check on the hard veg which is a potato or raw banana, it should be cooked
now you see lots of water in this
increase the heat and evaporate the water
dont cover the pot
now there is no moisture left
add ground coconut masala
mix well..simmer for 5 mins
remove it off the stove
add thick unsour curd
mix once
heat some coconut oil
add mustard, cumin and urad dal
add in curry 
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Filed Under: Avial, Kerala, Onam, Onam Recipes, Potato, Raw Plaintain, Recent Recipes, sidedish for Adai

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Anonymous

    October 30, 2014 at 1:43 pm

    Hi,

    Even if we pour unsour curd, will the dish become little sour during lunch time? Any suggestions for this!!

    Reply
  2. Aarthi

    October 30, 2014 at 5:20 pm

    @AnonymousI suggest you to make the avial in advance. Just before serving heat it little and add in curd and mix.

    Reply
  3. Anonymous

    December 9, 2014 at 6:13 pm

    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.

    Reply
  4. sangeetha

    September 30, 2015 at 10:42 pm

    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.

    Reply

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