Avial

Avial is a quintessential recipe of the Onam Sadhya meal. Also, the first few recipes  that Shruti learned as a Mangalorean married into a Palakkad Iyer family. From perfecting the spice to understanding the consistency of the coconut chilly paste, she learnt it all gradually. The beaten sour yoghurt that binds the dish beautifully and the drizzle of raw cold pressed coconut oil and fresh curry leaves that bring it completely together, Avial is one such dish that defines Onam the best.

Ingredients

• 100-150 gms of each vegetables listed below
• White pumpkin
• Red Pumpkin
• Yam
• Carrot
• French Beans
• Drumsticks
• Potato
• Freshly grated coconut (1 heaped cup)
• Green chillies (a few or depending on personal spice choice)
• Curd (½ to ¾ cup) beaten well
• Jeera/cumin seeds 1 tsp
• Haldi/turmeric ½ tsp
• Salt to taste
• Some curry leaves and few drops of coconut oil for garnish.

Method

Heat a deep bottomed vessel, add ¾ cup water, salt and haldi. Add drumsticks, carrots and potatoes first. Let this cook for about 5-7 minutes. Meanwhile, prepare the coconut paste. Blend the coconut with chillies and jeera coarsely with ¼ cup water.

Now add the remaining vegetables, coconut paste, salt, ½ cup of water, mix and close the vessel with a lid. Cook till the vegetables are done; soft but not mushy. At this stage, add the whisked, well-beaten curd. Switch off the flame. Mix well. Drizzle it with a few drops of raw coconut oil and curry leaves. Avial is ready to be served.

Notes: All vegetables should be cut vertically/length wise. You may add other vegetables, such as plantain.