How to Make Kerala Style Avial
My Mother's Kitchen
December 29, 2024
40 min
medium
10
I have many wonderful memories of celebrating Onam and today I’m sharing my favorite recipe for a delicious mixed vegetable curry called Avial. No sadya is complete without this traditional Kerala dish!
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Ingredients:
Adjust Servings
| 4 sprig Curry leaves more for garnish | |
| 100 gram jackfruit seeds optional | |
| 100 gram bottle gourd | |
| 150 gram carrots | |
| 100 gram green plantain | |
| 100 gram green beans | |
| 100 gram ivy gourd | |
| 100 gram snake gourd | |
| 100 gram eggplant | |
| 100 gram potato | |
| 100 gram yellow cucumber | |
| 100 gram green tomatoes | |
| 50 gram green mango | |
| 100 gram drumsticks | |
| 5 shallots | |
| 4 green chilis split in half | |
| 1 cup water w/ 1/2 tsp turmeric powder + 1 tsp salt |
Arrap (Ground Coconut Paste)
| 2.5 cups fresh grated coconut | |
| 4 small shallots or pearl onions | |
| 4 kanthari chilis | |
| .25 tsp turmeric powder | |
| 1 tsp cumin seeds | |
| 2 dry red chilis |
Directions
1.
Prepare the Vegetables
Traditionally, all vegetables for avial are cut lengthwise to equal length and width for even cooking. Prepare your vegetables in this manner.
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2.
Layer the Vegetables
Place 4 sprigs of fresh curry leaves at the bottom of a large cooking pot or urli. Start by adding the jackfruit seeds first, as they take the longest to cook. (You can pre-cook the seeds halfway with a little water, turmeric powder, and salt.)
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3.
Add the Remaining Vegetables
Next, layer the following vegetables: chembu (taro root, or yam/chena), bottle gourd (churakka), carrots, green plantain (ethakka), green beans, ivy gourd (kovakka), snake gourd (padavalanga), eggplant (vazhuthananga), potatoes, yellow cucumber (velerikka), green tomatoes, along with raw green mango, 4 green chilis (sliced in half), 5 sliced shallots, and 1 sprig of curry leaves.
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4.
Add Water and Seasoning
In a bowl, mix 1 cup of water with 1 teaspoon of turmeric powder and 1 teaspoon of salt. Pour this mixture over the layered vegetables. Do not stir the vegetables yet.
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5.
Cook the Vegetables
Cover the pot with a lid and cook for 10 minutes. After 10 minutes, gently mix the ingredients. Check the water level; if it looks too dry, add a bit more water. Cover and continue to cook. Once the vegetables are halfway cooked, add the drumsticks.
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6.
Prepare the Coconut Paste (Arrap)
While the avial is cooking, prepare the coconut paste. In a blender jar, combine 2 ½ cups of grated coconut, 4 small shallots or pearl onions, 4 kanthari chilis, ¼ teaspoon of turmeric powder, 1 teaspoon of cumin seeds, 2 dry red chilis, and 2 garlic cloves. Add 1 tablespoon of water and grind the ingredients to a coarse, thick consistency (the paste should not be watery).
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7.
Add the Coconut Paste
Once the vegetables are fully cooked (about 40 minutes), add the coconut paste (arrap) to the pot. Check for salt and adjust as needed; add ½ teaspoon of salt if required.
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8.
Garnish the Avial
Turn off the stove and add 2 sprigs of curry leaves and 2 tablespoons of coconut oil.
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Notes
Cooking tips
1. Put curry leaves at the bottom first
2. Cut all of the vegetables lengthwise in equal thickness and width
3. Add drumsticks after the rest of the ingredients have cooked halfway
4. Mix the turmeric powder and salt in water instead of adding a dry powders to the vegetables
5. Add coconut oil and curry leaves to garnish at the end
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