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The name 'Avial' brings a smile to most vegetarian’s faces, primarily because of the taste and nutritional goodness on offer with this delicacy. It is usually a regular side dish at most meals across God’s Own Country because at its core, it can be made anywhere and at any time, using any set of vegetables available in the pantry. It is also a part of Sadya, the traditional vegetarian feast of Kerala. The recipe below will help you bring to life a staple in every Kerala household.
The basic set of vegetables includes, but is not confined to:
1 Carrot
3 Beans
2 Raw Bananas
1 Medium-sized Brinjal
100 g of Cucumber
100 g of Snake Gourd
100 g of Elephant Foot Yam
And a Drumstick
You also need to make a paste with two cups of grated coconut, a teaspoon of cumin seeds and six green chillies.
2 cups of Grated Coconut
1 tsp. of Cumin Seeds
6 Green Chillies
As a finishing touch for the cooked mixture, you will need to add curd and coconut oil. So keep two tablespoons of curd and ¼ of a cup of coconut oil ready.
2 tbsp. of Curd
¼ cup of Coconut Oil
Apart from these, you need salt, half-a-teaspoon of turmeric powder and a sprig of curry leaves.
Salt
½ tsp. Turmeric Powder
1 sprig of Curry Leaves
Method of Preparation
Cut the veggies into batons. Boil them with the turmeric and just enough water. To this add the coconut paste that has been ground smoothly. Cook for five minutes. Add salt.
Remove from the fire and add the beaten curd and coconut oil. Mix well. Serve hot.
Recipe by Ms. Lyla Venu Kumar
Tel: +91 9895534383
Email: devoo_07@yahoo.co.in
