Traditional South Indian Avial Recipe

Ingredients

  • 2 cups mixed vegetables (like carrot, peas, beans, potato, drumstick, etc.)
  • 1/2 cup grated coconut
  • 1 teaspoon cumin seeds
  • 2 green chillies
  • 1/2 teaspoon turmeric powder
  • 1 cup curd
  • 2 tablespoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 10-12 curry leaves
  • Salt to taste

Steps and instructions

  1. Wash and chop the vegetables into equal sizes. Boil them in a pot with enough water and salt until they are cooked but still retain their shape.
  2. While the vegetables are cooking, prepare the coconut paste. In a grinder, add the grated coconut, cumin seeds, green chillies, and turmeric powder. Grind them into a smooth paste by adding a little water.
  3. Once the vegetables are cooked, add the coconut paste to the pot and mix well. Let it cook on a low flame for about 5 minutes.
  4. Then, lower the flame and add the curd to the vegetable-coconut mixture. Stir well and cook for another 2-3 minutes. Make sure not to boil the mixture after adding the curd.
  5. For the tempering, heat coconut oil in a pan. Add mustard seeds and let them crackle. Then add the curry leaves and turn off the flame.
  6. Pour this tempering over the prepared Avial. Mix well and serve hot.

Tools for making

  • Pot - A pot to boil the vegetables
  • Grinder - A grinder to make the coconut paste
  • Pan - A pan to temper the spices
  • Spatula - A spatula for stirring and mixing
  • Knife - A knife for chopping the vegetables
  • Cutting board - A cutting board to chop the vegetables
  • Measuring cups - Measuring cups to measure the ingredients

Recipe variations

  • Use different vegetables such as yam, raw banana, ash gourd, or snake gourd.
  • Add a handful of cooked lentils or chickpeas to make it more filling.
  • Replace the coconut oil with ghee for a richer flavor.
  • Add a pinch of asafoetida (hing) while tempering for a unique taste.
  • For a vegan version, replace curd with coconut milk or vegan yogurt.
  • Add a squeeze of lemon juice at the end for a tangy twist.
  • Experiment with spices like fenugreek seeds or black pepper to enhance the flavor.
  • Garnish with fresh cilantro or grated coconut for added freshness.

Recipe overview

Avial is a traditional South Indian dish that is both healthy and flavorful. It is a delightful blend of mixed vegetables cooked in a creamy coconut-curd sauce and then tempered with coconut oil and curry leaves. This recipe is simple to follow and does not require any complicated cooking techniques, making it perfect for beginners in the kitchen. The ingredients are also quite flexible, allowing you to use whichever vegetables you have on hand. The end result is a satisfying and nutritious dish that pairs well with rice or roti. Enjoy the vibrant flavors of South India with this homemade Avial recipe.

Common questions

  1. Can I use any vegetables for Avial? Yes, you can use a variety of vegetables like carrot, peas, beans, potato, drumstick, etc. to make Avial.
  2. How do I make the coconut paste? To make the coconut paste, grind together grated coconut, cumin seeds, green chillies, and turmeric powder with a little water until it forms a smooth paste.
  3. Can I use yogurt instead of curd? Yes, curd and yogurt are the same. You can use yogurt as a substitute for curd in this recipe.
  4. Can I skip the tempering? The tempering adds flavor to the Avial, but if you prefer, you can skip it. However, it is recommended to include the tempering for the authentic taste.
  5. Can I make Avial in advance? Avial is best enjoyed fresh, but you can make it in advance and store it in the refrigerator. Reheat it before serving.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the vegetables and coconut paste.
  • Pot - A cooking pot to boil the vegetables.
  • Grinder - A kitchen appliance used to grind the coconut, cumin seeds, green chillies, and turmeric powder into a smooth paste.
  • Pan - A frying pan to prepare the tempering for the Avial.
  • Serving Bowl - A bowl to serve the prepared Avial.
  • Serving Spoon - A spoon to serve the Avial onto plates.

Origin stories

Avial, a dish that is as unique as its name, has a fascinating story of origin deeply rooted in the southern parts of India. Legend has it that Bhima, one of the Pandava brothers from the Indian epic Mahabharata, invented this dish during their exile. Bhima, who was assigned the task of cooking, didn't know much about the culinary arts. So, he chopped up various vegetables, boiled them together and topped it with grated coconut. Since then, this hodgepodge of vegetables has evolved into the delicacy known as Avial, a staple in Kerala and Tamil Nadu cuisine. This dish is also an essential part of the Sadya, the traditional banquet in Kerala. Its simplicity, yet rich flavors embody the spirit of Southern India, a region known for its lush landscapes and diverse farm produce.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.