Sadya Avial
Kerala-style mixed vegetables -- carrot, cabbage, beans and drumstick -- simmered in a coconut-curd paste with curry leaves and finished with a mustard-seed tempering; the coconut heart of a Sadya spread.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Curd — 100 g (whole)
- Cabbage — 160 g
- salt (optional) (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- green beans — 125 g
- Coconut — 100 g (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- Carrot — 120 g
- Drumstick — 36 g
Tempering
- Coconut Oil — 11.25 g (whole)
- Curry Leaves — 1.5 g (ground)
- Urad Dal — 2.32 g (whole)
- Mustard Seeds (Black) — 1.63 g (whole)
Method
- Cut the Carrot, Cabbage, green beans and Drumstick into short, even batons.
- Boil the vegetables in a little water with the turmeric powder and salt until just tender, 8-10 minutes.
- Grind the coconut with a little water into a smooth, thick paste.
- Add the ground coconut paste and red chilli powder to the cooked vegetables, stirring gently for 2-3 minutes until fragrant.
- Simmer gently on low flame for 5 minutes so the flavours combine, adding a splash of water if it looks dry.
- Turn off the flame and let the mixture cool slightly.
- Whisk the curd until smooth, then fold it gently into the cooled vegetable-coconut mixture, stirring continuously so it does not split.
- Heat the coconut oil in a small pan, add mustard seeds and let them splutter.
- Add urad dal and curry leaves, fry until the dal turns golden and the leaves crisp, then pour this tempering over the avial.
- Season with salt to taste, garnish with fresh coriander leaves and serve alongside the sadya spread.
Common questions
- What is അവിയൽ in English?
- അവിയൽ is written Sadya Avial in English.
- How many calories in one plate of Sadya Avial?
- 228 kcal per plate.
- How much cooking time?
- 40 min — 20 min prep, 20 min cooking.