Avial or kerala vegetarian avial is a an essential part of kerala vegetarian feast which is a supposed to be invented by Bhima, one of Pandava brothers. It can have thick or semi-thick consistency. Thick avial is popular in our area but semi-thick avial are found to be common in some part of Kerala.
Avial is a semi-thick side dish made with a variety of vegetables. Any type of vegetables can be used to make avial. I usually prepare with left over vegetables. This is one of the favorite dish of my family. A variety of avial can be found like chakka avial, cashew avial and also there is non-avials like mutta avial and meen avial. We will discuss about this later. In this post we will discuss the normal vegetable avial.
Any vegetable can be used to make avial. But remember one thing, different vegetables have different cooking points, For example, yam takes more time to cook compared to other vegetables like carrots and beans. So first cook yam, add other soft vegetables when the yam is half done.
Let us go to the step by step preparation of kerala avial
- Crush green chilies, shallots and cumin seeds.Then add grated coconut and crush again. Don't make a fine paste, crushing will be enough.
- In a thick bottomed pan, cook chopped vegetables with 1 1/2 cups water.
- Add salt and cook covered.
Season with coconut oil mix again. Cover with lid and keep it for ten to fifteen minutes.
- Kerala style vegetable avial is ready to serve.
My notes on avial
- Any type of vegetables can be used to make avial.
- Since all vegetables need different time for cooking, cook each vegetable separately. Here the vegetables I used have almost same cooking time, hence added them together.
- If you are using raw banana and brinjal, soak them separately in water to avoid discolouration.
- Cut all vegetables in equal size.
- If you want to add mango, add it only after the vegetables done well.