Thursday, 29 August 2019

Easy Kerala Avial (Aviyal)


Easy Kerala avial recipe with step by step photos and videos. Avial is a mixture of vegetables and coconut, very healthy, tasty and nutritious.

Being the traditional dish of both Kerala and TamilNadu, it conveys the traces of both cultures. This dish actually originated in Tamil Nadu and was adopted by Keralaites. This rich, healthy and nutritious dish is mandatory in Kerala feasts.

Traditionally, an avial is made in clay pots, but now time has changed. Everybody is busy, and always looking for a fast cooking process. Pressure cooking is ideal for making avial, especially, when we use a sufficient amount of water to cook the vegetables. Sometimes, due to the excess water level, the vegetables get mashed quickly and it loses its texture. To avoid this, do not add too much water while pressure cooking the vegetables and also do not stir too much.

You can use any type of vegetables for this avial. Potatoes, carrots, yam, raw banana, snake guard, french beans, drumsticks etc. are the most commonly used ones. In all these veggies, I think, the drumstick is must for an avial.

An avial can be made with gravy and without gravy. In my native place, the thick avial is the most popular one and I frequently make this one at home.  I came to know about the other one i.e, the gravy avial only when I came here in TN. Both are equally tasty. Today, in this post,  I am sharing the thick avial recipe.

It is a quick and easy recipe, ready with in 15 to 20 minutes. I usually follows this method at home and this is my favourite avial recipe.
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Easy avial Recipe | How to make avial in pressure cooker | Quick and easy vegetable avial 

A mixed vegetable side dish of Kerala
Preparation time : 10 minutes | Cooking time: 7 minutes | Total time: 17 minutes
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Ingredients


  • 1 medium drumstick
  • 1 medium potato
  • 1 small carrot
  • 3 french beans
  • 1 small raw banana
  • 1/2 small snake guard
  • 1 spring curry leaves
  • 3 tablespoon curd (to taste)
  • Salt to taste
  • Coconut oil as needed
  • Water as needed
To grind
  • 3/4 cup grated coconut
  • 4 to 5 shallots
  • 3 to 4 green chilies
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder 
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Direction of preparation of vegetable avial in pressure cooker


Preparation of vegetables

  1. Peel and remove the skin of drumstick, potato, carrots, snake guard. shallots and garlic with a vegetable peeler or knife. Cut and remove both ends and strings of French beans. Then chop into equal sized small pieces. 
  2. Grate coconut and set aside.
Method of cooking


  1. Put all the vegetables in a pressure cooker except chillies, garlic and shallots. Add turmeric powder, salt and enough water and pressure cook for 1 whistle on high flame. switch off the flame and wait till the pressure settle down. 
  2. Once the pressure is released, you can open the lid and check the vegetables. Take one vegetable with a spoon and gently pressure between your fingers. If soft, means it is cooked. Once the vegetables are cooked enough, you can proceed. Switch on the flame again and keep the pressure cooker without lid on medium flame. Wait till the water evaporates completely.
  3. Meanwhile, you can prepare the coconut mixture. Take a mixer grinder, put green chilies, shallots, and cumin seeds.
  4. Crush using the pulse button of your mixer grinder.
  5.  Then add grated coconut and turmeric powder. 
  6. Spin again. The mixture should be just crushed, but not pasted.
  7. Then put this into the vegetables. Make sure that the gravy has been evaporated and no water left, especially if you are making a dry avial. 
     
  8. Mix gently.  Even though, in this method, the vegetables will remain mashed a bit, if you stir it will mash up again. So mix softly without disturbing the vegetables. Keep on low flame for two to three, till the raw smell of coconut vanishes. 
  9. Now this is the time to add some curd. Once you add curd, immediately switch off the flame and mix again.
  10. Finally, seasoned with some coconut oil and curry leaves. Close with a lid and leave it for 10 to 15 minutes before serving.
  11. Avial is ready, serve with rice and enjoy.

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