Avial
Avial is a vibrant, coconut-based medley that stands out as the crown jewel of Keralam's traditional sadya. Celebrate the bounty of seasonal vegetables with this authentic cornerstone of traditional South Indian feasts. Gently simmered in a creamy coconut and curd base, then infused with the distinct aroma of raw coconut oil and fresh curry leaves, Avial offers a mild yet complex flavor profile. It is a wholesome, coconut-rich classic that perfectly balances texture and tradition.
Equipment
- 1 mixer
- 1 chopping board
- 1 wok
- 1 colander
Ingredients
- 500 gms avial mix
- 1 cup tamarind extract
- 6-8 kadi patta or curry leaves
- 1 cup grated coconut
- 1 cup curd
- 1 tsp jeera or cumin seeds
- 2-3 green chillies
- salt to taste
- 2 tbsps cold pressed coconut oil
Instructions
- Chop and wash 500 gms avial mix. The vegetables that traditionally go into avial are drumsticks, carrots, french beans, yam, raw banana. However there is no hard and fast rule. Feel free to use any vegetables of your choice.
- Take the tamarind extract in a wok and add in 1 cup water to it and set it to boil. You can increase or decrease the liquid content based on how dry or liquid you want your avial. Traditionally it is a dry preparation, however I prefer mine a bit gravied.
- Add in 6-8 kadi patta and salt to taste.
- Once the tamarind extract comes to a boil add in the chopped vegetables. Cover and cook for 10 mins until the vegetables are done.
- While the vegetables are cooking let's prepare a paste.
- In a mixer jar add in 1 cup freshly grated coconut, 1 cup curd, 2-3 green chillies or as per tolerance, 1 tsp jeera or cumin seeds and blend them all together into a smooth paste and keep aside.
- After 10 mins once the vegetables are cooked, add in the prepared ground paste and mix. Adjust salt if required and switch off the flame. Top off with 2 tbsps cold pressed coconut oil and cover the lid for 2-3 mins.
Use the same cup to measure the coconut and curd.
Notes
To remove the tamarind extract, soak a small lemon size ball of tamarind in warm water for 15 mins. After 15 mins, pulp the tamarind and strain it. Use the strained liquid in the recipe. Discard the pulp.