Avial
Avial is a type of thick stew from the southern part of India. It has different kinds of vegetables which are cooked along with fresh coconut and few spices. This is a very simple and flavourful dish which goes perfectly well with steamed rice and sambhar.
Avial
Avial is a type of thick stew from the southern part of India. It has different kinds of vegetables which are cooked along with fresh coconut and few spices. This is a very simple and flavourful dish which goes perfectly well with steamed rice and sambhar.
Cooking Instructions
- 1
Add one cup of water in a pan and start heating it. Now add suran, drumstick, and green beans to it first as it takes more time to cook. Add curry leaves, turmeric, and salt, and give everything a good mix. Cover and cook it until everything is half cooked. Now add the remaining vegetables and again cover and cook it until just done, do not overcook it.
- 2
To prepare the coconut paste, add coconut, cumin, and green chilies along with some water in a mixer jar and grind it to a little coarse paste.
- 3
Now add the paste to the vegetables and mix everything well. Cook it for 5 minutes on medium heat. Whisk the yoghurt and add it to the curry and turn off the heat. This is a thick curry but if you prefer, you can add little water to adjust the consistency.
- 4
For tempering, heat coconut oil in a tadka pan and add mustard seeds. When it crackles, add urad dal, red chili, curry leaves, and hing to it. when urad dal is light pink in colour, pour the tadka over the prepared curry.
- 5
Serve avial with steamed rice and sambhar.
Similar Recipes
-
Kerala Aviyal Kerala Aviyal
Avial or Aviyal is a traditional side dish served as an accompaniment to rice. It is considered as an essential side dish of a Sadya especially Onam Sadya (a traditional vegetarian banquet). Avial has a unique position in Kerala as well as Tamil cuisine. It is a mixture of all kind of vegetables except soft and pulpy vegetables. You can include or exclude a vegetable, depending on the availability.
-
Onam Vibhavangal-Avial Onam Vibhavangal-Avial
Avial' is one of the most important among the items of Onam sadhya.It is a combination of different vareties of veggies and in combination with coconut and coconut oil makes an excellent compo.
-
Onam Vibhavangal-Olan Onam Vibhavangal-Olan
Olan is a specil dish which is not very spicy but really tasty,and an invitable part of onam lunch.Preparation is easy.We can cook olan pane with ash gourd or kumbalanga or add a few more vegetables to make it more thicker and nutritious. I have tried adding a few vegetables with ash gourd and kidneybeans and it was really wonderful.. -
Coconut Chutney Curry Coconut Chutney Curry
This is used as a breakfast curry in some parts of India & it's easy to make. There are other types too, according to the ingredients used. You can grind the chickpeas along with the grated coconut or if you don't like the taste of chickpeas, avoid it. Be careful not to boil the mixture. Always keep on low flame. Eat with "Dosa" or "Idli" or any other Indian type breakfast you like.
-
Mustard Fish Curry (Machher Jhol) Mustard Fish Curry (Machher Jhol)
#twistiebitesIt is a traditional spicy fish stew served with steamed rice in eastern part of the india.
-
Kothimbir vadi Kothimbir vadi
#CookClickKothimbir Vadi is a savoury Maharashtrian dish made using coriander leaves and besan. Savoury vadis are a type of fritters, where the mixture is first steamed or cooked and then either shallow fried or deep fried.One more type of famous vadi from this cuisine is the aluvadi, which is made using colocassia leaves and besan. These are first steamed and then shallow fried. Similarly another famous method of preparing kothimbir vadi is to prepare a very thick roll of the ingredients and steam it. It is then cut into slices and shallow fried.The method I have used here for the Kothimbir Vadi is the other one, where the mixture is cooked and set into a tray before being cut into pieces and deep fried! In this method, we get vadis which are crisp from the outside and soft inside.
-
Brinjal Raw banana gravy Brinjal Raw banana gravy
Eggplant and Raw banana are integral part of Tamil Brahmin cuisine. This is a no onion garlic gravy which goes well with rice as well as rotis. Let's see this very healthy and flavourful gravy/kootu .
-
Mutton Chettinaad Gravy Mutton Chettinaad Gravy
A famous delicacy all over in the state of Tamil Nadu. Originates from the southern part of the state and is more famous among the Chettiars community. Known for its aromatic and flavourful spices.
-
Koottu Erissery Koottu Erissery
#indiankitchen #malabar #keralaErissery is a very essential item during Sadya & mostly prepared during festivals & marriage celebrations. Sadya is a feast consisting of a variety of traditional vegetarian dishes usually served on a banana leaf in Kerala. Koottu Erissery is special because it has a variety of vegetables to make it nutritious, healthy & exceptionally tasty.
-
Leftover Khichdi Muthia / Steamed Dumpling Leftover Khichdi Muthia / Steamed Dumpling
#tiffinboxideasLeftover Khichdi Muthia / Steamed Dumpling is a very healthy, delicious, easy dish made from the leftover khichdi. Flour and spices are added to leftover khichdi and binded together to make logs. The logs are then steamed and cooked. A tempering of mustard seeds, sesame seeds and curry leaves is made and the muthia are tossed into it and served hot. You can enjoy the muthia with tea or chunda for breakfast, light dinner, brunch, evening snack or pack them for the lunchbox.https://pepkitchen.com/recipe/leftover-khichdi-muthia-steamed-dumpling/
Swapna -
Khaman Khaman
#YIFRKhaman is a spongy and delicious vegetarian specialty of Gujarat.It is very quick and easy to make and tastes good at room temperature, but you can also serve them hot with green chutney and tea for a classic and complete comfort food on a monsoon evening.It is made with a fermented gram flour batter being steamed and thereafter tempered with mustard seeds, curry leaves and asafoetida.It can be eaten as a side dish, or as a delectable snack.
More Recipes
Comments (4)