Avial

Avial is a mixture of vegetables and coconut along with raw mango, tamarind extract or curd for tanginess, seasoned with coconut oil and curry leaves. It is very healthy and nutritious since it contains a lot of vegetables. It is really easy to prepare avial but the vegetables need to be cooked to the correct consistency, tanginess should be perfect and the grated coconut needs to be crushed perfect to get this delicious avial. The coconut oil added in the end gives it an extraordinary aroma and taste so please do not skip adding coconut oil. An authentic Kerala sadhya is incomplete without avial.

Ingredients

• 4 cups vegetables,cut into thin long pieces.
  • (I used raw plantain, elephant yam(chena),cucumber,snake gourd, drumstick,carrot, winter gourd,brinjal,tomato)
• 3 -4 green chilies, slit
• 1 tsp turmeric powder
• 1/2 of a small raw mango, sliced (add depending on how sour it is)
• 1.5 cup freshly grated coconut
• 1/2 tsp Cumin seeds
• 2-3 shallots/pearl onion
• 2 – 3 spring curry leaves
• salt to taste
• 3 tbsp coconut oil

Method

• Cut the vegetables into thin long pieces. Cover and cook the vegetables adding enough water (around 1/2 cup) along with slit green chilies and turmeric powder.
• Do not add too much of water since cucumber and winter melon are watery vegetables.When the vegetables are 3/4th cooked add the green mango pieces,cover and cook.
• Meanwhile crush the grated coconut adding pearl onions and cumin seeds. When the vegetables are done, on a low flame add the crushed coconut paste and mix well.
• Be careful not to break the vegetables. If you are using curd (around 1/4 cup) add it now. Switch off.
• Add around 3 tbsp of coconut oil and some curry leaves. Cover with the lid and let it remain for 30 minutes. Mix well. Serve hot with rice.

Notes:

For vegan version, skip curd.