Its 'Onam' time, and this festival becomes incomplete without this Kerala style Avial recipe. Coconut and curd plays a significant role in Kerala Cuisine. No wonder, Avial became the signature dish of Kerala, a southern Indian state.
Regional cuisines comprises of regional vegetables. So the basic ingredients for this recipe is coconut which is abundant in Kerala. In the topic of vegetables drumstick, plantain, pumpkin are considered to be the basic ingredients, but in absence, it can be substituted with closely related vegetables.
Adding turmeric powder is an optional ingredient. I opted out of turmeric powder as I wanted Avial to look in beautiful creamy color, but adding turmeric powder would also brings out equally good yellow color to the dish. So, it is ultimately you to decide on this factor.
Mixed Vegetables of your choice - 500g
Green Chilies - 3
Grated coconut - ½ Cup
Cumin seeds - 1 tsp
Soaked rice - 1 tsp
Yogurt - ½ Cup
Curry Leaves - 1 stalk
Coconut oil - 1 tsp
Salt to taste
Turmeric Powder(optional) - ½ tsp
How to make:
Grind grated coconut, soaked rice with cumin, to fine paste. Frozen coconut would also brings out the same taste. Rice flour diluted in water would also substitute soaked rice in this recipe.
In a pan add 3 cups of water and add veggies according to their cooking time. Here, I have added drumstick first and after couple of minutes, beans followed by potato,peas,brinjal, cucumber, green chilies, curry leaves.
Once all the veggies completely done(very soft, has to be get smashed, if pressed in between the fingers ) add the ground coconut paste and allow to boil for another 3-4 min. Drizzle coconut oil and allow it to cool to the room temperature and add curd / yogurt. Ready to be served with steamed rice.
Do not forget to check out other recipes like,
1. Puli Inji - Kerala Style
2. Carrot Pachadi - Kerala Style
3. Brown Rice Puttu
4. Cucumber Raitha
5. Easy Plantain Chips