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Author m.vidya.v Yield No Value
Published Jul 22, 2010 Cooking Time 30 Minutes
Recipe Type Veg-Main Preparation Time 15 Minutes
Ingredient Coconut Standing Time 30 Minutes
Description: A kerala dish which includes a variety of vegetables. The gravy is formed by the cocunut paste in curd.

Recipe of Avial

Ingredient Name Quantity Unit
Turmeric Powder a Pinch
Green Chillies 3 Numbers
Jeera a Pinch
Cocunut Grated half Cup
Ginger small Piece
Any Other Vegetable U Like And Available 100 Grams
Yam 100 Grams
Beans 100 Grams
Carrot 2 or 3 Numbers
Drum Sticks 3 or 4 Numbers
Raw Banana 1 Numbers
Potato 100 Grams
Vellarikka (Cucumber Used In Curry) half of a small one Small
Salt To taste To Taste
Cocunut Oil one Teaspoons
Curry Leaves one Stricks
Garlic 5-6 Numbers
Curd half Cup


Wash and cut all vegetables in even shape. All vegetables are usually cut in long 11/2 inch shapes, just like how the potato is cut for french fries. Put all vegetables and ginger in a vessel and boil it along with a pinch of salt, turmeric powder and a little water. Meanwhile, grind the coconut, jeera or jeera podwer, green chilli, garlic and curry leaves into a paste. Care should be taken that cocunut should not be grind too finely, u should still be able to bite the coconut. To the paste, add a little curd and grind again. Curd is used to get the sour taste. Once all the vegetables have been cooked and the water has evaporated, add the coconut - curd paste. Mix well and take off the stove once it starts boiling. Add the coconut oil and mix well. This can be had with rice or chapati or even eaten alone. This is one of the main ingredients prepared during a feast in kerala. This is a dry dish and hence used as a side dish.

Recipe Tips

This is a tasty dish and one way of making kids eat all the vegetables. You can add or remove vegetables as per desire.
Posted Jul 22, 2010

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