'Avial' is a delicious amalgamation of vegetables , that is a part of Kerala and Tamilnadu cuisines. In TamBrahm marriages, avial is an important constituent of the' muhurtham' lunch menu. It is a great accompaniment to sambar sadam( sambar rice) and also the Kalanda Sadam (variety rice). Apart from this, the Adai- Avial combination is also popular in Tamilnadu. Adai is a rice and lentil pancake that is usually cooked in ghee. The avial filled with the goodness of vegetables compliments the protein rich adai and the combination is a 'wholesome meal'.
Making the Avial is easy as it involves a simple spice mix and hardly any cooking. Traditionally, avial uses all root vegetables like elephant yam, potato, carrot and also vegetables that are ubiquitously grown in South India like the white pumpkin , drumstick and plantain( raw banana). If you haven't tried the adai- avial combination, do give it a try this weekend.
Avial ( Vegetable Medley in Coconut Gravy) :
Preparation time : 15 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml
Note : All vegetable need to peeled and uniformly cut length wise
100 gms elephant yam
100 gms white pumpkin
1 plantain/raw banana
salt to taste
For the ground masala:
1/2 cup fresh coconut ( finely chopped)
2 green chillies
1 teaspoon cumin seeds/jeera
For tempering :
2 teaspoons coconut oil
1 sprig curry leaves
1. Steam all the vegetables till they are fork tender.
2. Grind the ingredients given under 'ground masala' using 1/4 cup water to a fine paste.
3. Heat a kadai or a wide pan with half teaspoon coconut oil and then stir the boiled vegetables for 1 minute in low flame.
4. Now add the ground paste, salt and 1/4 cup of water.
5. Allow the avial to simmer for 2-3 minutes and switch off.
6. Heat an iron ladle or small pan with the remaining coconut oil and temper with fresh curry leaves.
7. Mix it into the avial.
Your delicious Avial is ready to be served. I served it along with Adai.
1. The avial is traditionally a thick gravy , but if you like it more free flowing, then you can grind a teaspoon of roasted gram while grinding the masala and add 1/4 cup of extra water.
2.Some like to add a tablespoon of whisked curd .
3. Adjust spice levels according to taste.
4. Use coconut oil to get the authentic flavour.
5. You can use vegetables like beans and colocasia/Taro also.
6. You can pressure cook the vegetables upto a single whistle and switch off. Just make sure that the vegetables are not mushy.