Avial Easy

by SujeeV
Veggies cooked with curd and coconut paste.
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Kerala
Prep Time 40 minutes
Servings
people
Ingredients
Finely grind together:
Cuisine Kerala
Prep Time 40 minutes
Servings
people
Ingredients
Finely grind together:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Coarsely grind together small onions, green chillies and ginger. Keep aside.
  2. Grind grated coconut and cumin seeds to a fine paste. Keep aside.
  3. Chop all veggies into about 3 inches long thin strips.
  4. Cook all veggies with 2 cups of water along with chilly powder, turmeric and cook covered.
  5. When the veggies are cooked, add the tamarind pulp. Add salt to taste.
  6. When the tamarind is cooked add the coconut-cumin paste.
  7. Cook well until the desired consistency is obtained, which is a semi gravy form.
  8. Now add the onion paste and the curd.
  9. Just mix well and switch off the flame. :-Do not let the onion paste and curd get cooked. This will spoil the authentic flavor.
  10. Now add a tsp of coconut oil and curry leaves, mix well and keep the vessel closed. Serve avial with rice.
  11. Tips:- 1)The onion paste, curd and coconut should get cooked in the steam after the stove is switched off. That is the secret of avial.
  12. A wonderful aroma of authentic kerala avial will arise the moment coconut oil is added at the end.

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