A thick side dish made with mixed vegetables…
After the Easy Sambar and the Kaalan, here is the final recipe under the theme “A dish for each course of a meal” for the Blogging Marathon #138. This is not the first Avial recipe on my blog. I have already posted the way umma makes it – a little like a gravy and a difference in the spices used, which I like to call the Malabar style. 😀 As you may know, Avial or Aviyal is a side dish characterized by the vegetable cut like sticks and the lack of tempering.
This is one of the easiest dishes to make in a sadya, especially if the vegetables are already ready. We get already cut avial vegetables, just like we get sambar vegetables, so it becomes really easy to cook. All you need to do is cook the vegetables till done, simmer with the coconut mixture and finish off with coconut oil and curry leaves. There is no tempering done in this dish, just like the Olan. How much I love dishes that don’t need any extra work! 😉 If the mixture does have a little fluid, don’t worry as it thickens as it sits, so at the time of serving, it will be of perfect consistency. I realized that there were no drumsticks in the aviyal mixture I got this time, so please make sure to add them, since it is the best part of this dish. Off to the recipe…
Avial | Kerala Style Aviyal
- 350 gm avial vegetable kit carrot, gourd, drumstick, yam
- 1/2 cup water
- 1/4 tsp turmeric powder
- Salt to taste
- 1 tsp coconut oil
- 1 sprig curry leaves
- 3/4 cup grated coconut
- 2 tbsp yogurt optional
- 1 tsp cumin seeds
- 2-3 green chillies
- In a chatti (earthern pot), add the vegetables, water, turmeric and salt and bring to boil. Cook till the vegetables are almost done.
- Grind the coconut, yogurt if using, cumin and green chillies into a smooth paste. If not using yogurt, add a little water for grinding.
- Add into the cooked vegetables and simmer for a few minutes till raw smell is gone. Do not boil.
- Drizzle in the coconut oil and add the curry leaves. Switch off and allow to rest till serving.