Avial is traditionally a Kerala recipe made especially made as part of the Onam sadya. However it is also served as part of banana leaf meals in Tambrahms functions. The beauty of this recipe of the simplicity of ingredients. It uses specific veggies which don’t have strong flavor and the star of the dish is the generous use of coconut oil. That’s what sets this dish apart.
Ingredients : Serves 6-8
1/2 cup each of potato, carrot, beans, peas, raw plantain, yam (Suran or Suvarna gedde), sweet pumpkin, ash gourd cut into 1/4″ long pieces.
1/2 cup of freshly grated coconut
1 teaspoon Cumin seeds
2-3 green chilies
1 cup of yogurt
1/4 cup coconut oil ( *NOT* the organic odorless kind found in health food stores!)
1 sprig of curry leaves
1 tablespoon tamarind paste
Salt to taste
1 cup of water
First grind the coconut, cumin seeds and green chilies to a coarse paste.
In a wide bottomed vessel, bring the water to a simmer and add the tamarind paste. Now add the yam/suran and let it cook for a couple of minutes. Next put the beans, drumstick and cook for 2 minutes. Next add carrots, potato, plantain and ash gourd. Now add the coconut paste and salt and let it simmer for two minutes. Lastly add the peas and the sweet potato and simmer it till all the vegetables are cooked making sure they are not over-cooked. Add the curry leaves as well.
Since the cooking time for different vegetables varies, it is important to cook them in the order mentioned above.
Take it off the heat and mix well with coconut oil and yogurt. Serve with rice and any other spicy curry or sambar as a side dish!