Avial Recipe – अवियल: Avial is a South Indian dish made with a thick mixture of vegetables, coconut, and curd. In some parts of Kerala, you can also find a curry-style version. My version has a thick consistency, as it is traditionally prepared. You can serve it with Rice.

According to a popular legend mentioned on Wikipedia, Avial was developed by Bhima, one of the Pandava brothers, during his exile. The story says that when Bhima took on the role of a cook in Virata’s kitchen, he chopped different vegetables, boiled them together, and topped them with grated coconut.

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Avial

Recipe by Vipasha

0.0 from 0 votes

Course: Dinner, Lunch, MainCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minutes

This Avial is a kind of vegetable stock dish, but its thick and rich in veggies and spices. Can have with rice or roti.

Ingredients

Curd Thick (गाढ़ा दही) – 1/2 cup
Carrot (गाजर) – 2
Potato (आलू) – 1
Beans (फलियां) – 4-5
Raw Banana (कच्चे केले) – 1
Drumstick (सहजन की फली) – 1
Turmeric (हल्दी) Powder – 1/4 tsp.
Coconut Oil (नारियल का तेल) – 1tbsp.
Cumin Seeds (जीरा) – 1/2 tsp.
Fresh Coconut (ताजा नारियल) – 1/2
Green Chillies (हरी मिर्च) – 2
Fresh Curry Leaves (ताजे करी पत्ते) – Few sprigs
Salt (नमक) as per taste.

Directions

In a grinder jar add roughly chopped fresh coconut (ताजा नारियल) with green chillies (हरी मिर्च) and cumin seeds (जीरा). Make paste. Keep aside.
Chop finely carrot (गाजर), potato (आलू), beans (फलियां), raw banana (कच्चे केले) and drumstick (सहजन की फली).
Now heat coconut oil (नारियल का तेल) in a thick base pan and add all chopped veggies with little water, turmeric (हल्दी) powder and salt to taste. Mix well.
Separately boil 1/2 cup of water and add it in above veggie mix. Cook on low flame until veggies turn softens.
In another pan heat 1 tsp. coconut oil, add few fresh curry leaves (ताजे करी पत्ते) and semi cooked veggies. Stir well.
Add coconut (नारियल) paste and mix well.
Remove from fire and leave it as it is to cool.
When cool to room temperature, add curd and mix gently.
Garnish with roughly hand chopped fresh curry leaves (ताजे करी पत्ते) and grated fresh coconut.

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