Jul 16, 2011


This avial made is special because this authentic keralite dish was made by my hubby :D. Like me, he also loves to cook & our recipes for the same dish always differ since we are from different parts of Kerala. Now let me tell you something about avial before going to the recipe. According to Hindu mythology avial was invented by Bhima (one of the Pandavas) during their exile. According to the legend, when Ballav (Bhima's name during this time) assumed his duties as a cook in the kitchen of Virata, he did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and topped the dish with grated coconut & that’s how avial was invented.


Vegetables used (you can use any vegetables that you have handy):
2-3 cups of Carrots, beans, raw bananas, pearl onions, drumsticks, cucumbers & snake gourd chopped into long pieces
Curry leaves
3-4 green chilles
3 tbsp curd (you can also use raw mango or tamarind water instead of curd). If you are using raw mango or tamarind water instead of curd, add them when you are cooking the vegetables in the first step.
1 cup grated Coconut
½ tsp cumin seeds
½ tsp Turmeric powder
1 tsp Coconut Oil


1. Cook all vegetables with green chilles, turmeric powder & salt. You can also add some curry leaves too. I added some to get more flavor.

       2. Grind coconut and cumin powder into a fine paste and add to the cooked vegetables and stir for 5 mins.

          3. Add curd & cook well on low heat until all water gets absorbed. If the pan is very hot the curd will spoil.

4. Switch off the gas and add coconut oil and curry leaves.

And by the way that was drawn by me.just an experiment:D 

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