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You've probably heard that our grandmother's hands possess magic. Whatever they prepare, it must have an incredible flavour, which is something you can easily do by using as many spices as you can. And undoubtedly, you do occasionally crave for the same flavour. You search for the same taste your grandmother used to cook for you, regardless of how far you are from home or how distant your grandparents' house is. This Avial is especially made from the grandmother’s recipe. South Indian delicacy avial is prepared with the ideal blend of mixed vegetables, spices, and herbs. Make the traditional vegetable Avial with this simple recipe. Onam can also be celebrated with the native dish of Kerala, avial. vegetables cooked with curd, coconut, and a variety of seasonings, such as drumsticks, yams, carrots, pumpkin, and beans. Making avial in an instant pot is fantastic because you can cook all the vegetables at once and they will all be cooked to perfection. When you have visitors over, you will love creating this simple mixed vegetable meal since it never fails to wow people who aren't accustomed to eating a variety of Indian vegetables.
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A popular and traditional mixed vegetable dish from Kerala cuisine, avial is also known as aviyal. However, you may also find this meal served in some areas of Tamil Nadu and Karnataka. It is a fundamental Sadya dish (a festive vegetarian feast served on plantain leaf). I demonstrate how to prepare a tasty avial using curd, fresh coconut, curry leaves, mixed vegetables, and coconut oil (yogurt). For a filling and substantial lunch, serve with steaming rice, sambar, pickles, and some papadoms. One of the five Pandava brothers from the Mahabharata epic, the great Bhima, is known for creating avial. According to mythology, Bhima was assigned to work as a cook in King Virata's royal kitchen for the duration of their 14-year exile. It is reported that he created this meal at that time out of necessity. The main component of avial is a nutritious blend of several vegetables in a coconut and yoghurt sauce with curry leaves and coconut oil added at the end.
Ingredients:
1 cup grated Coconut,
1/2 tsp Cumin Seeds,
Water as required,
1 Green Chili,
2 tbsp Coconut Oil,
1/2 tsp Urad Dal,
1/2 tsp Mustard Seeds,
1/2 tsp Cumin Seeds,
Few Curry Leaves,
2 Dried Red Chilies,
1/2 tsp Hing,
1/2 cup Yam,
2 Drum Sticks,
1/2 cup Carrots,
1/4 cup French Beans,
1/4 cup Raw Banana,
1/4 cup Madras Cucumber,
1/2 tsp Turmeric,
2 cups Water,
Salt to Taste,
1/4 cup Curd For Tadka
2 tbsp Oil,
1/4 tsp Mustard Seeds,
Few Curry Leaves,
2 Dried Red Chilies,
Coriander Leaves
Method:
Add some coconut oil to a skillet that is already hot. Then add the urad dal, curry leaves, mustard seeds, cumin seeds, and dry red chilli.
Put the veggies in the pan.
After adding the turmeric powder, thoroughly combine all the vegetables.
At this point, add water and simmer the vegetables for a bit, being careful not to overcook them.
Next, properly whisk in the coconut paste to the mixture.
Add curd while maintaining a medium gas flame.
Take a small pan and add oil to it. When the oil is hot, add the mustard seeds, curry leaves, and red chillies.
On the ready avial, pour the heated contents.
For a classic bite, serve with simple rice and sambar. Happy avialing!
