Avial is a favorite dish at our place. It is a dish with a mixture of various veggies in a curd/yoghurt gravy with ground coconut and green chillies.
The list of veggies that can be used is quite long – white pumpkin, yellow pumpkin, potatoes, French beans, long beans (payaru), elephant foot yam (chenai/suran), raw bananas, peas, carrot, and drumstick. You can make it with any of these veggies available and make it as spicy or mild as you want.
It is basically a good way to make use of leftover veggies and make a yummy dish that goes well with rice, rotis, and pooris. There are many variations to making this dish; this is my version I learnt from mom.
It is my entry to A Fruit a Month event: AFAM – June ’08 – Coconut.
Also, this is an entry for Siri’s Frozen Yoghurt – July ’08 event.
Combi of veggies white pumpkin, yellow pumpkin, raw banana, peas, long beans light green: about 3 cups
[I used these that I had at home; You can use any of these veggies: white pumpkin, yellow pumpkin, potatoes, French beans, long beans (payaru), elephant foot yam (chenai/suran), raw bananas, peas, carrot, and drumstick]
Grated coconut: 3 tablespoons
Green chillies: 5 (You can vary the amount as per the spice level you want.)
Thick sour curd/yoghurt: ½ cup
Turmeric powder: ½ teaspoon
Curry leaves: 4-5
Coconut oil: 1 teaspoon
Salt to taste
- Chop the vegetables into 1-inch long and ½ cm wide. The beans can be chopped to 1-inch pieces.
- Cook the vegetables with about a cup of water in a vessel in the pressure cooker for about 3 whistles (or till rice cooks well – In fact, I cook the rice in another vessel with the vegetables at one go!)
- Wait for the steam to be released from the cooker. Then, transfer the veggies to a heavy bottomed vessel and add turmeric powder. Mix well to blend the yellow color.
- Grind the coconut and green chillies to a coarse paste without adding much water – may be one or two teaspoons, if required.
- Beat the curd/yoghurt to a smooth paste.
- Place the veggies on low heat on the gas stove and cook till any remaining water evaporates and the mixture is quite dry.
- Add the coconut chilly paste and salt to taste into the vegetables and mix well.
- If you like a thicker avial, avoid adding water. On the other hand, if you want a more flowy liquid gravy for the avial, you can skip the step to reduce the water content and add water to adjust the consistency.
- Stir in the curd/yoghurt and curry leaves and mix.
- When the mixture is well heated, turn off the heat – avoid letting the avial boil after adding the curd/yoghurt.
- Drizzle the coconut oil over the avial and serve hot with rice, rotis, or pooris.