Onam Recipe : 5

Avial

Avial is a curry made with variety of vegetables.  It is considered an essential part of the Sadya, the Keralian vegetarian feast.

It is supposed to have been invented by Bhima, during their exile. There are mythological variations. Bhima is said to have prepared Avial, when there were unexpected guests for King Virata and he needed to serve meals for them. There was no sufficient vegetables to cook any single recipe for side dish, so Bhima used whatever available vegetables to make a new dish, which came to know as Avial.

It`s a versatile dish with a lot of nutritional benefits. A vegetarian`s delight, all the benefits of vegetables in one dish !

Today let us have the Avial, with this easy recipe.

Ingredients :

Drumstick                   150 g.

Elephant Yam              250 g. 

Cluster Beans              100 g.

Beans                         100 g.

Ash Gourd                   150 g.

Plantain – Raw             150 g.

Carrot                        100 g.
Papaya                       100 g.

Brinjal/Egg Plant         150 g.

Coconut – Grated         250 g.

Green Chilli                15 – 20 nos.

Cumin Seeds               1 Tea Spoon

Yoghurt                       250 g.

Coconut Oil                 4 Tab. Spoon

Curry Leaves               As required

Salt                            As required

Method :

  -  Wash and cut the vegetables, lengthwise, into about 2" size pieces.

  -  In a heavy bottom vessel, put elephant yam, ash gourd, cluster beans & raw plantain

     and cook for 10 minutes (because, it will take little more time to cook) and then add

     the remaining vegetables, salt and cook for 10 more minutes, with very less water.

     (little more than 1/2 cooking is enough at this stage)

  -  While cooking is in progress, in a food processor or in a mixie, grind (grate) the

     coconut, green chillies and cumin seeds (don't make the masala to a paste form) 

     with very less water.

  -  Add this masala and yoghurt to the cooked vegetables, mix slowly without 

     smashing the vegetables and cook for 5 more minutes in a low flame.

  -  Remove from the fire, add the curry leaves and drizzle the coconut oil.

  -  Close and keep for a few minutes, before serving.

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