Avial

Name: Avial
Total time: 1800 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 500 Grams Ash gourd; 300 Grams Yam; 1 Carrot; 5 Beans; 1/2 Snake Gourd; 1 plantain Raw; 1.5 Teaspoons Cumin seeds; 1.5 Cups Coconut; 1/2 Cup Curd; 6 Green chillies; Teaspoon Coconut Oil; Curry leaves

Meenakshy Ramachandran @cook_7797462

Bangalore

Avial is a traditional Kerala cuisine prepared with a mixture of vegetables in coconut gravy and curd. There are many variations of avial : dry, semi-dry and gravy. I'm listing down the dry recipe of avial.

Meenakshy Ramachandran @cook_7797462

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Ingredients

30 mins

4-serving

500 GramsAsh gourd
300 GramsYam
1Carrot
5Beans
1/2Snake Gourd
1plantain Raw
1.5 TeaspoonsCumin seeds
1.5 CupsCoconut
1/2 CupCurd
6Green chillies
TeaspoonCoconut Oil
Curry leaves

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Steps

30 mins

1

Cut all the vegetables into 2.5 inch lengths.
2

Cook ash gourd, carrot, snake gourd and beans together with very little water in a vessel. Add salt during cooking. When these vegetables are half cooked, add raw banana to it and cook till all the vegetables are tender. Make sure the vegetables are not overcooked.
3

Cook yam separately in a pressure cooker till three whistles are sounded. Do not add salt while cooking yam since it takes longer to cook if you do so.
4

When yam is cooked, add salt to it and allow it to cook for 5 more minutes in a vessel. Mix yam with the other cooked vegetables. Note: Drain away excess water, if any. Do not throw it away, you can use it for cooking anything else.
5

Grind together grated coconut, green chillies and cumin seeds in a mixer grinder. The mixture should be coarse.
6

Add the mixture to the cooked vegetables and mix well and heat for 2-3 minutes.
7

Add curd to the above mixture and mix well.
8

Finally add curry leaves and coconut oil.