Avial (Stewed vegetables in yogurt and coconut gravy)

Avial is a very popular preparation from South Indian state Kerala. Almost all vegetables available are used in this dish. The gravy is prepared using fresh curd (yogurt) and fresh coconut. Those who have access to and like coconut oil, garnish avial with coconut oil.

Many recipes of avail are posted from time to time. Everyone has one's own recipe for making avial! I like to use more curd and coconut as the gravy makes it tastier.

Some vegetables like, ash gourd, yam, green banana and drumstick are definitely used. Other vegetables like potato, carrot, beans and cauliflower etc are optional. Whatever vegetables are available can be used. Use of carrots, yam and sweet potato adds color to the dish. Peeling, cutting all the vegetables according to the preferred size is time consuming, but the final product is worth the trouble taken.

As lot of vegetables are used and no deep frying or pan frying is done, it is a very healthy dish. Curd and coconut are also very nutritious.



                                        


Vegetables used:                                                             Drumsticks before cutting:

                                   
               
                                    










Vegetables cut into equal size pieces:              

                                                                               Fresh grated coconut:















Ingredients:

•      Small piece ash gourd (peeled)
•      Green banana (peeled)
•      Drumstick pieces (5 or 6)
•      Small piece of suran/yam
•      Carrot
•      Potato
•      Beans
•      Zucchini
•      Dondakaya/kundru/gherkin

For gravy:

•      1 cup grated coconut (fresh or frozen)
•      1 cup curd/yogurt
•      2 tsp. jeera seeds
•      2 tbsp. rice flour
•      Salt to taste

For seasoning:

•      3 tsp. oil
•      1/2 tsp. jeera seeds
•      1/2 tsp. mustard seeds
•      Pinch of hing (Asafetida)
•      A few curry leaves
•      3 tbsp. coconut oil (optional)

Directions:

1.      Wash and cut all vegetables to about the same size, -- thin long strips (about 2 inches by 1/4th inch)
2.      Boil vegetables in minimal water until cooked.
3.      Grind coconut, jeera and rice flour along with yogurt.
4.      Pour coconut mixture over cooking vegetables and continue to stir.
5.      Add water, if necessary.
6.      Cook for 10 minutes, stirring occasionally.
7.      Heat oil in a small pan, add jeera and mustard seeds and hing.
8.      Add the seasoning to avial and remove from heat.
9.      Add salt after turning off heat. Add curry leaves.
10.      Add coconut oil and mix well (optional).
11.      Mix well and serve hot.
12.      Good side dish for rice.