Kerala Avial is a traditional South Indian dish made with mixed vegetables cooked in a coconut and yogurt sauce. It's known for its mild spiciness and rich, creamy texture. A step-by-step guide on how to make Kerala Avial:
Ingredients:
For the Avial:
- 2 cups mixed vegetables (such as carrots, beans, pumpkin, yam, and snake gourd), cut into thin, uniform pieces
- 1/2 cup grated coconut
- 1/2 cup plain yogurt
- 1/2 teaspoon cumin seeds
- 2-3 green chilies (adjust to your spice preference)
- 1/2 teaspoon turmeric powder
- A pinch of asafoetida (hing)
- A few curry leaves
- Salt, to taste
For the Tempering:
- 1 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- 1 red chili, broken into pieces
- A few curry leaves
Instructions:
1. Prepare the Vegetables:
- Wash and cut the mixed vegetables into thin, uniform pieces. You can use a combination of carrots, beans, pumpkin, yam, and snake gourd.
2. Cook the Vegetables:
- In a deep pan, add the vegetables and cover them with water.
- Add turmeric powder, salt, and a few curry leaves.
- Cook the vegetables over medium heat until they are tender. Drain the water and set the cooked vegetables aside.
3. Grind the Coconut Mixture:
- In a blender or food processor, combine the grated coconut, green chilies, cumin seeds, and a pinch of asafoetida (hing).
- Grind the mixture into a smooth paste. You can add a little water to help with the grinding if needed.
4. Mix Yogurt and Coconut Paste:
- In a mixing bowl, combine the yogurt and the ground coconut mixture. Stir well to form a smooth paste.
5. Combine Yogurt-Coconut Mixture and Cooked Vegetables:
- Add the yogurt-coconut mixture to the cooked vegetables. Mix well to coat the vegetables evenly with the mixture.
6. Prepare the Tempering:
- In a small pan, heat coconut oil over medium heat.
- Add mustard seeds and let them splutter.
- Add the broken red chili pieces and a few curry leaves. Sauté for a few seconds.
7. Add Tempering to Avial:
- Pour the prepared tempering over the Avial and gently mix it in.
8. Serve:
- Kerala Avial is best served warm or at room temperature as a side dish with steamed rice.
Enjoy the creamy, mild spiciness of Kerala Avial, a classic South Indian dish that beautifully combines a variety of vegetables with a coconut and yogurt-based sauce.