January 29, 2013


Avial is a yummy blend of different veggies in a spicy coconut and yoghurt gravy flavored with coconut oil. It makes use of vegetables like, Ashgourd, pumpkin, raw banana, yam, drumstick, yard long beans, snake gourd, carrots and French beans. Some people even add eggplants or brinjals. But I don’t add it. Some people prefer to substitute yoghurt with raw mango or tamarind pulp. Avial is made in two ways, one has more gravy and can be mixed with rice, just like Mor Kuzhambu, we call it Avial Kootan and the other is Gatti Avial, which is slightly thicker in consistency and acts more like a side dish for Sambar or Molagootal. 

I have to mention here, that Adai is my Husband’s and my dad's the most favorite dish. And he loves the combo of Adai with Avial. So whenever we have Avial for lunch, the dinner menu gets fixed immediately as Adai.

What you’ll need

·         Ashgourd – 100 gms
·         Pumpkin – 100gms
·          Raw banana – ½
·         Yam – 100gms
·          Carrot – 1 Medium
·         Drumstick – 1
·         Beans – 4 – 5
·         Potato – 1 small
·         Turmeric Powder – a pinch
·         Salt to taste
·         Yoghurt – ½ cup slightly sour
·         Coconut oil – 1 tbsp
·         Curry Leaves a few

To Grind
1.       Scraped Coconut – 1 ½ cups
2.       Green chillies – 4 – 5 ( adjust according to taste)

Wash peel and cut all vegetables lengthwise into about 2” sized pieces.
In a heavy bottom Kadai, add the Yam, plantains, ashgourd, at the bottom (since these veggies take slightly longer time to cook) and then add the other veggies. Add a pinch of turmeric powder and salt to taste. Add about 1 cup of water and cook covered until the vegetables are just done. They should not get mushy. If after the veggies get cooked there is lot of water remaining, cook uncovered till the moisture has almost dried up.
In the meanwhile, grind fresh scraped coconuts with the green chillies into a fine paste using very little water.
Add the ground paste and the slightly sour yoghurt. Mix slowly without mashing the vegetables. Add curry leaves and drizzle the coconut oil. Mix carefully until the veggies are coated with the coconut and yogurt. Remove from heat.
Yummy gatti avial is ready. This can be used as a side dish for Sambar and rice or with Molagootal. Or as I mentioned with Adai.
To make Avial Kootan, i.e aviyal of pouring consistency, use more of yoghurts and do not let the water evaporate while cooking the vegetables. This is best had with pappadms.

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