Avial Recipe | How to make Kerala Aviyal
Recipe: https://recipestripper.com/recipes/a3920b57-c249-466d-ab79-b60951aa6dc3
Original source: https://www.vegrecipesofindia.com/avial-recipe-kerala-avial-recipe/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2011/11/avial-recipe-11.jpg

Avial is a healthy, flavorful dish of mix vegetables in a coconut and yogurt sauce with a finishing of coconut oil and curry leaves. It is a popular traditional recipe from the Kerala cuisine.
Yield: 4
Prep time: PT25M
Cook time: PT35M
Total time: PT60M

Ingredients
- 1 cup chopped ash gourd ((white pumpkin, winter melon, petha))
- 1 cup chopped pumpkin
- 1 cup chopped drumsticks or 1 to 2 drumsticks ((moringa pods, sahjan ki phalli))
- 1 cup chopped elephant foot yam ((suran))
- 1 cup chopped mangalore cucumber ((field marrow, madras cucumber))
- 1 cup chopped plantain ((raw unripe banana))
- ½ cup chopped french beans ((green beans))
- 1 cup fresh grated coconut
- 2 to 3 green chilies
- 1 teaspoon cumin
- ⅓ to ½ cup water, (for grinding)
- 1 cup water, (for cooking veggies)
- 1 cup curd ((yogurt), beaten)
- 12 to 15 curry leaves
- 1 to 2 tablespoons coconut oil

Instructions
1. [Preparation] Firstly rinse all the veggies with fresh water. Then drain all the water.
2. [Preparation] Then peel and chop them in medium to long thick sticks or batons. Keep aside.
3. [Preparation] For chopped unripe banana, keep them immersed in water so that they do not darken.
4. [Preparation] Beat 1 cup fresh curd with wired whisk and keep aside.
5. [Making coconut paste] In a grinder take 1 cup grated coconut, 1 teaspoon cumin seeds and 2 to 3 green chilies (chopped).
6. [Making coconut paste] Add ⅓ to ½ cup water and grind to a coarse paste. Keep this coconut paste aside.
7. [Cooking vegetables] Take the vegetables which take a longer time to cook in a pan or pot. I have added carrots, drumsticks and green beans (french beans) first.
8. [Cooking vegetables] If the drumsticks are very tender then add them later with veggies that take less time to cook. I added at this step as I had drumsticks which take a longer time to cook.
9. [Cooking vegetables] Sprinkle ½ teaspoon turmeric powder and salt as per taste.
10. [Cooking vegetables] Add 1 cup water and stir well.
11. [Cooking vegetables] Cover the pan and keep it on a stove top on medium-low to medium flame.
12. [Cooking vegetables] Simmer till the vegetables are half cooked.
13. [Cooking vegetables] Then add the remaining vegetables which take less time to cook. At this step I have added plantain, mangalore cucumber (field marrow), ash gourd and pumpkin.
14. [Cooking vegetables] Mix it with the remaining half cooked vegetables.
15. [Cooking vegetables] Cover and continue to cook on medium-low to medium flame.
16. [Cooking vegetables] In between do check and if the water dries, you can always add more water.
17. [Cooking vegetables] Simmer till the vegetables are almost cooked.
18. [Making avial] Add the ground coconut paste.
19. [Making avial] Mix gently but well.
20. [Making avial] Let the mixture simmer for some 5 to 7 minutes or till the veggies are completely cooked. They should hold shape. So do not cook them too much. If the mixture becomes dry, then add some water.
21. [Making avial] When all the veggies are cooked and softened, then reduce the flame to a low. Add the whisked curd.
22. [Making avial] Mix gently. And simmer for a minute and switch off the flame.
23. [Making avial] Add 1 to 2 tablespoons coconut oil.
24. [Making avial] Also add 12 to 15 curry leaves. Mix well. Then cover and let the flavors infuse for 5 minutes.
25. [Making avial] Serve avial with steamed rice, kerala sambar, pickle and some papadums. It makes for a healthy, filling and satisfying lunch or dinner.