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Wednesday, 15 June 2016

Avial (Mixed Vegetable Curry - Kerala Style)


          This kerala style simple vegetable curry cooked with coconut is full of flavour. This dish has an important place in an Onam Sadia meal. Very nutritious and healthy as it has a blend of various veggies, it is a treat to be relished with plain steamed rice, preferably Kerala brown rice. Please check below a step by step method with pictures to prepare it.








  • 1/2 cup each of mixed veggies (Raw banana, Drumstick, beans, carrots, sweet potato, yam, eggplant, bottlegourd)
  • 1/2 cup fresh grated coconut
  • 2-3 green chilies
  • 1 tsp. cumin seeds
  • 1/2 cup yoghurt
  • salt to taste 
  • pinch of turmeric powder
  • 1 tbsp. coconut oil
  • 1 tsp. mustard seeds
  • 1 sprig curry leaves







          In a pan cover and cook all the veggies in 1 cup water and a pinch of turmeric powder for 8-10 minutes or till they turns soft, but not mushy. 

          Meanwhile grind the coconut, cumin seeds and green chilies to a coarse paste. Keep aside.

          Once the veggie are cooked, add the yoghurt and the coconut paste. Mix well and simmer on a medium flame for 2-3 minutes. Adjust salt and switch off the flame.

          Transfer to a serving dish. Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and switch off the flame. 

          Pour this tempering over the prepared avial and serve with steamed rice (preferably Kerala brown rice).








                        Grind the coconut, cumin seeds and green chilies to a coarse paste. 






                      In a pan cover and cook all the veggies in 1 cup water and a pinch of 
                      turmeric powder for 8-10 minutes or till they turns soft, but not mushy. 




Then add the ground coconut paste followed by the.....



.....yoghurt and salt. Mix well and simmer for 2-3 minutes.




                           Heat oil in a pan and temper with mustard seeds. After it stops 
                           spluttering, add the curry leaves and switch off the flame. 




                          Pour this tempering over the prepared avial and serve with steamed
                          rice (preferably Kerala brown rice).








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