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Avial / Mixed Vegetable in Coconut Gravy- Pepper Delight #pepperdelightblog #recipe #aviyal #avial #keralafood #onam #nadanfood #indianrecipes #vishu #sadyarecipes #mixedvegetablecurry #vegan #healthy #sadya #vegeterian #festivalrecipes #sidedish
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Avial / Mixed Vegetables in Coconut Gravy
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

A Healthy n Hearty Kerala Style Mixed Vegetable Curry… Cooked in a Coconut Cumin Green Chili mix! Avial… the inevitable element of a Sadya…!!

Course: Side Dish
Cuisine: Indian
Keyword: avial, aviyal, kerala
Servings: 5
Author: Akhila
Ingredients
  • ½ cup elephant-foot yam / chena
  • 1 cup snake gourd / padavalanga
  • 1 small raw banana / pacha kaya
  • 1 small yellow cucumber / vellarikka
  • 1 carrot (sliced lengthwise)
  • 4-5 drumsticks (slit)
  • 1 small tomato (sliced)
  • ½ cup grated coconut
  • 2 shallots
  • 3 green chilies
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • ¼ teaspoon of chili powder
  • 1 small piece of gooseberry sized tamarind
  • 3 sprigs of curry leaves
  • ½ cup water
  • 1-2 tbsp coconut oil
  • salt (as required)
Instructions
  1. Peel / scrape the skin off of the yam, cucumber, carrot, drumsticks and raw banana. Pit the cucumber and the snake gourd.
  2. Clean and rinse all the above vegetables properly in water, and then slice them lengthwise. Keep aside.
  3. Make a paste of coconut, cumin seeds, shallots, and green chilies. Keep aside.
  4. Soak tamarind in a bowl with 4 tbsp of water and keep aside.
  5. In a pan / manchatti, cook the vegetables along with one strand of curry leaves, turmeric powder, chili powder and salt. Cover the lid and cook on a medium flame until the vegetables are half cooked.
  6. Squeeze the soaked tamarind to extract its juice, add it to the pan. Cook for another minute.
  7. Now add the grinded coconut paste and mix all the contents of the pan well. Allow the curry to boil for another 2-3 minutes on a low flame. At this stage, check for the seasoning. Ensure not to overcook the vegetables.
  8. Top with coconut oil and curry leaves, give it a final stir. Turn off the flame, cover the lid and allow it to rest for another 5-10 minutes before serving. Serve with hot steamed rice.
Notes
  1. Vegetable options: Yellow Cucumber, Snake Gourd, Ash Gourd, Bottle Gourd, Elephant Foot Yam, Carrot, Potato, Drumsticks, Beans, Okra, Bitter Gourd, Raw Banana, Pumpkin, Egg Plant.
  2. Sour agent options: Tamarind / Green Mango / Yogurt / Tomato
  3. Ensure not to overcook the vegetables, they should maintain the shape and the curry should neither be too watery nor dry.
  4. Using of Coconut oil is recommended for all authentic Kerala recipes.