Avial is one of the important dishes served on any important function in the Southern Part of India. Malabar Avial, Chettinad Avial, Kalyana Avial are variance of the simple preparation. Avail is a delicious dish with lot of vegetables, coconut and flavored with coconut oil.
Mixed Vegetables – 1 Big Bowl
(Raw Banana, Eggplant, Carrot, Beans, Drum Stick, Cluster Beans (Kothavarai), Elephant Yam (Senai or Suran), Flat Beans, White Pumpkin, Ashgourd
Grated Coconut – of ½ coconut
Green Chilli- 4 to 5
Jeera (Cumin) – 1 tsp
Shallots (Small Onion) – 6 (Optional)
Fresh Mango – ¼ to ½ depending on its sourness
Curd – 3 to 4 tbsp
Sugar – ½ tsp
Salt to taste
Mustard seeds (Rai) – 1 tsp
Curry Leaves – 2 strand
Coconut Oil – 1 tsp
Grind Grated Coconut, cumin seeds, and Green Chilies into a fine paste.
Clean and cut all the vegetables into 1 ½ inch long pieces.
Boil 2 cups of water. When it starts boiling, add all the vegetables. Cover and cook for 6 to 8 minutes till all the vegetables are cooked.
Mix salt in between and mix well. Add the Coconut ground paste, sugar and curd and mix well. Add more salt, if necessary. Cook for 3 to 4 minutes in low flame.
Heat oil in a pan. Add Mustard seeds and allow to crackle. Add the Curry leaves and stir for a few seconds.
Add this to the Avial and mix.
Avial goes very well with Sambar and Rice. It is also a common accompaniment with Pongal.