By Suprita Mitter
September 6, 2024
Avial is made from mixed vegetables, coconut, and yoghurt and seasoned with curry leaves and coconut oil. As a key part of the traditional Onam Sadya feast, its mild, wholesome taste complements the variety of dishes in this festive Kerala meal.
1 cup yam (suran), diced 1 cup carrots, diced 1 cup raw banana, diced 1 cup cucumber or ash gourd, diced 1 cup snake gourd, diced 1 cup drumsticks, cut into 2-inch pieces
2-3 green chillies 1 cup grated coconut 1 tsp cumin seeds 1/2 tsp turmeric powder 1/2 cup yoghurt 2 tbsp coconut oil 8-10 curry leaves Salt
Add the diced vegetables (except the drumsticks) to a pot, along with 1/2 tsp of turmeric powder, salt, and enough water to cook the vegetables. Bring to a boil, then lower the heat and simmer until the vegetables are tender but firm.
In another small pan, cook the drumsticks with a little water until tender. In a blender, grind the grated coconut, cumin seeds, and green chillies into a coarse paste.
Once the vegetables are cooked, add the coconut paste and cooked drumsticks to the pot. Simmer on low heat for a few minutes.
Turn off the heat and allow the dish to cool slightly. Add the yoghurt to the Avial and mix gently.
Heat coconut oil in a small pan. Add curry leaves and let them splutter. Pour this tempering over the Avial.
Serve hot as a side dish with steamed rice or as part of a traditional Kerala Sadhya.