Avial
Avial is a traditional South Indian dish that has a mild taste and uses coconut and curd along with several other vegetables, including raw banana, yam, ash gourd, drumsticks, beans, carrots, mango, and more.
Ingredients
To make avial:
- 1 tbsp coconut oil
- 1 bowl yam cut into long, thin, and even sized pieces
- 1 bowl snake gourd peeled, cut into long, thin, and even sized pieces
- 1 bowl raw banana peeled, cut into long, thin, and even sized pieces
- 1 bowl ash gourd peeled, cut into long, thin, and even sized pieces
- 1 cup beans cut into long, thin, and even sized pieces
- 1 cup carrot cut into long, thin, and even sized pieces
- 1 cup pumpkin cut into long, thin, and even sized pieces
- 1 cup country cucumber cut into long, thin, and even sized pieces
- 1 cup drumstick cut into long, thin, and even sized pieces
- 1 cup mango cut into long, thin, and even sized pieces
- ½ tsp turmeric powder
- 1 tsp salt
- ¼ cup water
- 1 cup whisked curd
To make ground coconut masala:
- ¾ cup coconut fresh, grated
- 5 pieces green chilies broken in half
- 10 pieces shallots whole
- ½ tsp cumin seeds
- Curry leaves a few
For tempering:
- 3 tsp coconut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ¼ tsp asafetida hing
- 6 pieces shallots optional
- Curry leaves a few
Instructions
- Take ¾ cup of coconut (fresh, grated), 5 pieces of green chilies (broken in half), 10 pieces of shallots (whole), ½ tsp of cumin seeds, and a few curry leaves in a mixer jar and grind into a coarse paste without adding any water. Transfer to a bowl and keep aside.
- Take a wide kadai, add 1 tbsp of coconut oil and let it heat. Add long, thin and even sized pieces of a bowl each of yam, snake gourd, raw banana, ash gourd, beans, carrot, pumpkin, cucumber, drumstick, mango, and mix everything gently. Then add ½ tsp of turmeric powder, 1 tsp of salt and mix well.
- Add ¼ cup of water, mix nicely, cover and cook the veggies for 10 minutes on a medium low flame.
- After 10 minutes, add the ground coconut paste and mix everything well. Next add a cup of smoothly whisked curd and mix well. Cover and cook for 5 minutes more.
- For the tempering, heat 3 tbsp of coconut oil in a tempering pan and add 1 tsp of mustard seeds, 1 tsp of cumin seeds, and ¼ tsp of asafetida (hing) first. Once the mustard seeds start splattering, add 6 pieces of shallots (optional) and a few curry leaves. Saute for a minute over a medium flame. Transfer the prepared tempering to the curry and mix well.
- Your tasty and healthy homemade avial is ready to be served hot.
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Notes
Ensure all the vegetable pieces are cut into long, thin, and equally sized pieces. This not only ensures that the vegetables cook evenly but is also pretty to look at the dish.
I prepare this dish in a big wok as it is easier to stir the veggies in it.
Always add the whisked curd keeping the flame low.
I add shallots in the tempering because it significantly enhances the taste of my avial, but you may skip it.
Do not overcook the veggies as it will ruin the texture of the dish.
Nutrition Info (Estimation Only)
Nutrition Facts
Avial
Amount per Serving
Calories
276
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
73
mg
24
%
Sodium
239
mg
10
%
Potassium
581
mg
17
%
Carbohydrates
38
g
13
%
Fiber
5
g
21
%
Sugar
21
g
23
%
Protein
8
g
16
%
Vitamin A
4317
IU
86
%
Vitamin C
25
mg
30
%
Calcium
51
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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