Avial (or Aviyal) is a very popular South Indian dish made with mixed vegetables, curd and coconut. Popular in Tamil Nadu and Kerala, it is a must have during festivals, special occasions and marriages. Avial is made either as a gravy or as a dry dish. The Kerala style Avial uses green chillies for the masala paste and hence it is white in colour (also known as White Aviyal). Whereas in Tamil Nadu, red chillies are commonly used so it is in a red/orange colour.
White Pumpkin (Ash Gourd) – 100 gms
Yellow Pumpkin – 100 gms
French Beans – 100 gms
Cluster Beans (Avarakkai) – 100 gms
Carrot – 100 gms
Potato – 2
Brinjal – 2
Drumstick – 1
Green Peas – 1/4 cup
Curry Leaves – handul, chopped
Curd – 2 1/2 cups
Coconut Oil – 1 tblsp
Salt as per taste
Grind to a Paste:
Coconut – 3/4, grated
Cumin Seeds – 3 tsp
Green Chillies (or Red Chillies) – 8
1. Wash, peel and cut the vegetables into small pieces.
2. Add water to a large pan and place over medium flame.
3. Add the carrots, beans, drumstick, potato and simmer for 5 to 10 minutes or until half cooked.
4. Add all the other vegetables (pumpkins, brinjal, peas).
5. Sprinkle some salt and stir well.
6. When all the vegetables are cooked, approximately 15 to 20 minutes, add the curd.
7. Simmer for a minute and add the ground paste.
8. Stir well and cook for few minutes or until the water has almost been absorbed.
9. Add coconut oil and curry leaves.
10. Mix again and remove.
11. Serve with rice.
– Ensure the avial is not too watery or too dry.
– In some places, Yam, Snake Gourd and Raw Bananas are also added.