My 48th recipe, “Avial”, steamed veggies flavored with coconut and yogurt. A dish that proves that vegetables can be delicious without much fuss. Though this dish is common in all of the South Indian cuisines, it always has a special place in Kerala. This dish is considered as an essential part of the Sadya, the Keralite vegetarian feast. Though I have tasted avial as a side dish for rice many times, this is the first time I tried it as a side dish for adai. I now realize why adai and avial are such a famous combo. It was extremely delicious and I simply loved it 🙂
Avial is a healthy South Indian side. Steamed Veggies flavored with Coconut, Yogurt and other Indian Spices. It is usually served as side for Adai.
- Mixed veggies - 2 Bowls
- Turmeric powder - 1/4 tsp
- Curry leaves - 1 sprig
- Coconut oil - 2 Tbsp
- Salt - 1/2 tsp
- Curd | Yogurt - 1/3 Cup
- Coconut - 1/2 Cup (Roughly chopped)
- Jeera - 1 Tbsp
- Green chilli - 2 small
- First cut all the veggies into 1 inch long strips. I used carrots, pumpkin, drumstick, raw banana, beans. You can use potatoes, broad beans, yam or other veggies you love. Also, grind the items mentioned under "To grind" along with 1/2 cup of water to get a fine paste.
- Add the veggies to a large pan, add about 1 Cup of water, turmeric powder, curry leaves and cook covered until 50% done. Now add about 1 Tbsp of coconut oil and leave it closed until it is 90% cooked.
- Add the coconut paste, salt and remaining 1 Tbsp coconut oil to the veggies and mix nicely. Cook in high flame for 1 min.
- Add the yogurt to the veggies, give a nice stir and cook for about 30 secs. Turn off the heat.
Serve hot with adai.
- While cooking the veggies take care not to overcook or under cook them.
- For making it Vegan, skip the Curd / Yogurt and instead add strips of raw mango along with other veggies.