Kerala Style Mixed Vegetable Curry with Spiced Coconut (Avial)
Mixed vegetables cooked in spiced coconut and yogurt based gravy. Avial is easy to prepare and a yummy side dish that goes well with rice. One of the must side dishes for Kerala Sadhya, which is popular during festivals Onam and Vishu
Course Side Dish
Cuisine Indian, kerala
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Servings 5people
Author Jane Jojo
Ingredients
1numberpotato(medium size)
1numerraw banana(small size)
100gramyam
1numbercarrot(medium size)
1numberdrumstick
12numberbeans
½numberzucchini
½number raw mango
½cupcurd
1sprigcurry leaves
coconut oil
salt
Coconut Mix
2cupgrated coconut
4numbergreen chilli
3numbershallot
3numbergarlic
½teaspoonjeera
Instructions
Preparation
Peel/Remove the skin of the vegetables: potato, carrot, yam and raw mango. Scrape the raw banana skin a bit. Same with drum sticks. You don't have to remove the whole skin of banana and drumsticks. Wash and clean the vegetables and slice them thin and 2-inch long pieces.
Cook vegetables
In a pan, add the vegetables along with salt and turmeric powder. Sprinkle 3-4 tablespoon water. Cover the pan and cook it over medium flame until vegetables are just cooked.
Have ingredients listed under the coconut mix - grated coconut, shallots, green chilli, garlic, jeera and salt in a chopper/mixer. Just pulse it so that it gets crushed. Don't grind it into a smooth paste. It's supposed to have a coarse texture.
Add the coconut mix to the cooked vegetables and mix well. Cook it for around 5- 10 minutes until it boils and have a thick consistency.
Add yogurt and mix well. Adjust salt. Switch off the flame and remove the pan. Add 1 tablespoon coconut oil and mix well. It gives a special taste! Enjoy with rice :)
Notes
Never miss raw mango in avial :) It enhances the dish's flavor to a different level altogether.