Easy Kerala avial recipe with step by step photos and videos.

Avial is a the popular South Indian side dish. It is suppose to be originated in Tamil Nadu. It is nothing but a tasty mix of vegetables, spices and coconut. Later with little changes, we Keralites adopted this recipe. You can see slight variations in its taste, texture and gravy. But the ingredients we use is almost the same.

Being a Keralite, my first priority in the list will be Kerala type avial. An avial can be made with any type of vegetables. You are free to use any type of vegetables for making an 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. But try to avoid veggies like bitter gourd, beetroot etc. because the color and taste of these two vegetables will overwhelm the other ingredients.

When talking to the type of vegetables we choose, we should not forget the story of its origin narrated in our great epic Mahabharata by the writer Vyasa. According to him, this tasty dish was invented by prince Bhima during their exile. The story also says, this South Indian side dish was made with left over vegetables.

Traditionally, an avial is made in clay pots, but in these days, it is not easy to follow that. Everybody is busy, and always looking for the easiest and fastest methods. So this recipe is ideal for those busy moms like me.

By the way, I usually follow the pressure cooking method. Pressure cooking is ideal for making avial, especially, when we use a sufficient amount of water to cook the vegetables. One problem you will face is overcooking of the vegetables. To avoid that, use just enough water and cook for only one whistle over high flame.

It is a quick and easy recipe, ready within 15 to 20 minutes. I usually follow this method at home and this is my favorite avial recipe.

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

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

Preparation of vegetable avial in pressure cooker with step by step photos

Preparation of vegetables

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.
Grate coconut and set aside.

Method of cooking

Put all the vegetables in a pressure cooker except the chilies, 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.
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.
Meanwhile, you can prepare the coconut mixture. Take a mixer grinder, put green chilies, shallots, and cumin seeds.
Crush using the pulse button of your mixer grinder.
Then add grated coconut and turmeric powder.
Spin again. The mixture should be just crushed, but not pasted.
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.
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.
Now this is the time to add some curd. Once you add curd, immediately switch off the flame and mix again.
Finally, seasoned with some coconut oil and curry leaves. Close with a lid and leave it for 10 to 15 minutes before serving.
Avial is ready, serve with rice and enjoy.