Avial
A traditional Tamil Nadu vegetarian semi dry dish. A medley of vegetables in coconut-yogurt sauce, essential in South Indian feasts.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Curd — 100 g (whole)
- Coconut — 100 g (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- Carrot — 60 g (chopped)
- green beans — 60 g (chopped)
- Ash Gourd — 100 g (chopped)
- Raw Banana (Vazhakkai) — 100 g (chopped)
- green chillies — 15 g (chopped)
- salt (optional) (whole)
- elephant yam — 80 g (chopped)
- Cumin Seeds — 3 g (whole)
- Drumstick — 80 g (chopped)
Tempering
- Curry Leaves — 8 piece (ground)
- Urad Dal — 1 tsp (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
- Coconut Oil — 2 tbsp (whole)
Method
- Heat the Coconut Oil in a heavy pan, splutter the Mustard Seeds, then add the Urad Dal and Curry Leaves and fry 30 seconds.
- Add the Elephant Foot Yam, Raw Banana, Drumstick and Ash Gourd with Turmeric Powder, salt and 150 ml water; cover and cook 8 minutes.
- Add the Carrot and green beans and cook 5 minutes more, until everything is just tender but still holding its shape.
- Grind the Coconut with the Cumin Seeds and Green Chilli to a coarse paste with a splash of water.
- Fold the coconut paste through the vegetables and cook 3 minutes, stirring gently so the pieces stay whole.
- Take the pan off the heat, whisk the Curd smooth and fold it in — it must never boil.
- Garnish with Coriander Leaves and serve warm.
Common questions
- What is அவியல் in English?
- அவியல் is written Avial in English.
- How many calories in one plate of Avial?
- 332 kcal per plate.
- How much cooking time?
- 43 min — 20 min prep, 23 min cooking.