Avial / Mixed Vegetables in Thick Coconut Paste

Kerala cuisine is famous for its unique traditional dishes and the spices used in the dishes leaves unforgettable zest to the Tongue...

All most every dish prepared in Kerala has coconut and the spices which goes into the dish makes it special and tastier in its own way...

This nutritious dish is usually made of all the left over veggies...As this dish demands no particular vegetables,so almost any veggies can be added according to their individual taste.....

During my childhood I remember Avial was one requisite dish which was always present on any special occasions or during any celebrations.It is an essential side dish in Onam Sadya(Kerala veg feast) and frequently prepared in most of the south Indian homes.The secret behind a good Avial preparation is to get the right texture of the veggies,they should be neither too mushy nor under cooked.


Here is the Recipe for Avial:
  
Ingredients: 

1. Mixed vegetables-3 cups(refer notes)
2. Coconut grated-1/2 cup 
3. Shallots/small onion-3-5nos
4. Green chilly-3-5(As per your tolerance)
5. Raw mango slices-1/2 cup or Tamarind - a lemon size
6. Turmeric powder- a couple of pinches
7. Curry leaves-2 sprigs
8. Water-as required
9. Salt- to taste
10. Coconut oil-as required      

Method:

1. Wash the vegetables  and cut  it lengthwise of 2'' length.
2. In a large pan,cook the vegetables by adding green chillies,turmeric powder,salt and the required amount of water on a low flame till the veggies are well cooked and dried up.
3. Since each vegetable needs different time for cooking,I cooked Yam separately with salt and water.When it is 3/4th cooked,add other vegetables except raw mango slices(if you are using it).
4. Now Add tamarind to it and combine well.
5. Grind grated coconut with small onions by adding very little water into a coarse paste.
6. Add the ground paste into the cooked vegetables along with curry leaves and mix it carefully to get an even coating and at the same time take care the veggies shouldn't get mushy. 
7. Bring it to a boil.Switch off the heat and add coconut oil.Mix gently with a spoon. 
8. Allow it to rest for 30 minutes before serving.
9. The above quantity serves around 4 people. 
   

 
Notes:

• I've used the vegetables like green plantain ,elephant foot yam,drumsticks,long beans,carrot,brinjal,golden cucumber,snake gourd,ash gourd,potato.
• You can skip tamarind,if you are adding raw mango slices and add according to the sourness you want.
• You can add very less amount(2-4tbsp) of curd instead of tamarind and raw mangoes.But add after switching off the flame.   
• By adding coconut oil in the end gives an extraordinary aroma and taste.So please do not skip.
• Do not add too much water to cook veggies,since cucumber and brinjals are watery veggies.if you add more water avial will end up watery and mushy. 

Serve hot with Rice......Enjoy the dish.....

Happy Cooking!!!