All About Avial recipe

Avial is a traditional South Indian dish celebrated for its medley of vegetables cooked in a coconut-based gravy. Hailing from the state of Kerala, this colorful and nutritious recipe reflects the region’s rich culinary heritage. To prepare Avial, an array of vegetables like carrots, beans, pumpkin, and eggplant are sliced into uniform pieces and gently simmered with minimal water. A finely ground mixture of grated coconut, cumin, green chilies, and yogurt is added to the vegetables, infusing them with a delightful blend of flavors.

The key to Avial’s appeal lies in its harmonious balance of textures and tastes. The coconut imparts a creamy richness while the tangy yogurt contributes a pleasant contrast. Curry leaves and coconut oil tempering elevate the dish with their distinct aromas. Aviial is often enjoyed with steamed rice, acting as a comforting and satisfying main course. Its versatility allows for variations, adapting to local ingredients and preferences. With its vibrant appearance and wholesome ingredients, Aviial not only pleases the palate but also serves as a symbol of the diversity and unity within Indian cuisine.

Ingredients Of Avial recipe:

• 250 grams fresh okra (bhindi)
• 1 cup chickpea flour (besan)
• 2 tablespoons rice flour
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• Oil for deep frying
• Lemon wedges for serving
• Fresh cilantro leaves for garnishing

Step By Step Instructions Of Avial recipe:

Step 1: Preparing the Vegetables

• Wash, peel, and chop the vegetables into thin strips or bite-sized pieces. Commonly used vegetables include carrots, beans, potatoes, drumsticks, and raw banana. Ensure they are uniform in size to ensure even cooking.

Step 2: Cooking the Vegetables

• In a large pot, add the chopped vegetables, turmeric powder, slit green chili, and salt. Add just enough water to cover the vegetables.
• Cook the vegetables on medium heat until they are tender but not mushy. Drain any excess water and set aside.

Step 3: Preparing the Coconut Paste

• In a blender, combine the grated coconut and a few curry leaves. Blend until you get a coarse paste. You can add a little water if needed to help with blending.

Step 4: Mixing Coconut Paste and Vegetables

• Mix the coconut paste with the cooked vegetables in the pot. Place the pot on low heat.
• Gradually add the yogurt to the mixture, stirring continuously. Make sure the flame is low to prevent curdling.

Step 5: Tempering

• In a small pan, heat 2 tablespoons of coconut oil over medium heat.
• Add cumin seeds and mustard seeds. Allow them to splutter.
• Add a pinch of asafoetida (hing), red chilies, and a few curry leaves to the pan. Sauté for a few seconds until the spices release their aroma.

Step 6: Adding the Tempering to Avial

• Carefully pour the tempering mixture over the Avial mixture in the pot. Stir gently to combine everything.

Step 7: Garnishing

• In a separate small pan, heat 1 teaspoon of coconut oil.
• Add some curry leaves and let them splutter.
• Pour this seasoned oil over the prepared Aviial for extra flavor and aroma.

Step 8: Serving

• Mix everything well and let the Avial simmer for a couple of minutes on low heat.
• Remove from heat and allow it to rest for a few minutes before serving.
• Serve the delicious Aviial with steamed rice or as an accompaniment to dosa or idli.

Enjoy your homemade Avial, a delightful medley of vegetables and coconut flavors, ready to tantalize your taste buds!