Avial recipe is a south Indian mixed vegetable curry in coconut sauce. This flavorful and delicious curry is a signature of Tamilnadu and Kerala cuisine. Serve this yummy curry as main dish with rice or side dish with adai and butter. Here is how to make best avial recipe with step by step photos.
Avial is a mixed vegetable coconut based side dish which may or may not contain curd/yogurt. Though avial is a traditional Kerala food, it is often made in Tambram homes too.
We make avial on kanu pongal to go with coconut rice. It is an awesome combo that we love in our home. Another famous combination is adai-avial-butter.
The recipe I am sharing today is Tambram style avial recipe. I have not made a Kerala style avial yet. This mixed vegetable side dish contains coconut and curd. This recipe is very simple to make, only task here is chopping loads of vegetable.
How To Make Tasty Avial- Tips and Tricks
To make avial recipe you need 3 or more varieties of vegetable, the more the better. Here by mixed vegetables I mean vegetables like pumpkin, ash gourd, banana stem, carrots, chow chow etc. These are the vegetables I used in the avial recipe I am sharing today.
You can also use raw banana, yam etc in this recipe. Even beans varieties like double beans, butter beans can be added. Avail is a no onion garlic recipe always in our place.
I highly recommend you use freshly grated coconut for making avial. Frozen coconut can be sued but there will be a change in flavor and texture.
Always used homemade fresh curd. Do not use sour curd. Whisk the curd well before adding to avial. Addition of curd is a personal choice. Some people prefer to eat avial without curd. What you can do is mix curd only at the time of serving according to preference.
Here is how to make Tambram style avial recipe!
Avial recipe with step by step photos.
1. Chop all the vegetables you are using into cubes of same size. Do not chop the veggies very small.
2. Pressure or steam cook the veggies until soft and cooked. I always prefer to steam cook, as I can decide when to stop.
3. In the meantime, grate 1/2 part of a large coconut. Grind to a coarse paste along with green chillies and cumin seeds. Set aside.
4. Heat 2 teaspoons oil in a pan. Add the ground coconut paste and saute for few minutes.
5. Add the steamed vegetables and coat well with the coconut paste.
6. Add very little(1/4 cup) water, salt and turmeric powder. Simmer for 5 minutes.
7. Heat 2 teaspoons oil in another kadai and temper with mustard seeds and curry leaves.
8. Add the tempered ingredients to the simmering avial. Mix well. Let it cool for 15 minutes.
9. Whisk the curd very well and add the avial to it. Mix well and serve avial with coconut rice or adai.
Vegans can just leave curd and serve avial after tempering:
- 2 cups mixed vegetables cubed (chow chow, pumpkin,banana stem,carrots)
- 3/4 cup fresh curd whisked well
- 1/2 teaspoon turmeric powder
- 2 teaspoons oil
- To grind:
- 1/2 of a large coconut grated
- 2 teaspoons cumin seeds
- 2-3 green chillies
- To temper:
- 2 teaspoons oil
- 1/2 teaspoon mustard seeds
- 10-12 curry leaves
- Wash,peel and steam cook the vegetables until soft.
- Grind coconut, green chillies and cumin seeds to a coarse paste
- Heat oil in a kadai and saute the ground paste well.
- Add the cooked vegetables and mix well.
- Add salt, turmeric powder and water.
- Simmer for few minutes.
- Heat 2 teaspoons oil in another kadai and temper with mustard seeds and curry leaves.
- Add to the simmering avial. Switch off the flame and let it cool for 15 minutes.
- At the time of serving add whisked curd, mix well and serve.
1.Add curd only at the time of serving.
2 You can use coconut oil for tempering.