How to Make Kerala-Style Avial with Mango
Avial is a traditional South Indian dish that is made with a variety of vegetables and coconut. Sadya Style Avial is traditionally served as part of a Kerala Sadya (feast) on a banana leaf along with rice, sambar, rasam, and other side dishes. In this article, we will learn how to make Kerala-style Avial with mango, which is a seasonal variation of this dish.
This recipe serves about 10 people and is perfect for a family meal or special occasion.
Ingredients:
- Yellow Cucumber (വെള്ളരിയ്ക്ക)
- Snake Gourd (പടവലങ്ങ)
- Yam (Elephant Foot/ചേന)
- Brinjal/Eggplant (വഴുതന)
- Carrot (കാരറ്റ്)
- Long Beans (പച്ചപ്പയർ)
- 1 Raw Plantain (നേന്ത്രക്കായ്)
- Green Chilli (പച്ചമുളക്)
- Curry Leaves (കറിവേപ്പില)
- Drumstick (മുരിങ്ങക്കായ്)
- Raw Mango
- Green chilies
- Grated Coconut
- It is important to use fresh and mature coconuts for avial to get the best flavor and texture.
- Coconut oil
- cumin seeds
- Salt
Preparing coconut mixture for avial
To make the coconut mixture for avial, start by adding grated coconut, 3-4 green chilies, and 1 tsp cumin seeds to a mixer grinder. Grind the mixture a little more than you would for making thoran, but be careful not to make it into a paste. The coconut should look crushed, not completely ground. Use only a small amount of water (around 1/4 cup) while grinding to help the mixture come together. You can adjust the number of chilies according to your desired level of spiciness.
Tips for making Kerala style Avial
- Do not overcook the vegetables as they will turn mushy and lose their texture.
- Use fresh coconut for making the coarse coconut mixture.
- Use coconut oil for cooking as it adds a distinct flavor to the dish.
- You can use any vegetables of your choice to make Avial.
How to Make Kerala-Style Avial with Mango
Ingredients
- 1 Raw mango – 1 medium-sized
- 400 gram Yam (Elephant Foot/ചേന) – 1 small piece
- 1 Carrot (കാരറ്റ്) – 1 medium-sized 100 gram
- 200 gram Snake Gourd (പടവലങ്ങ)– 1 small piece
- 400 gram Yellow Cucumber (വെള്ളരിയ്ക്ക)
- 100 gram Brinjal/Eggplant (വഴുതന)
- 50 gram Drumstick – 1 small piece
- 100 gram Raw Plantain (നേന്ത്രക്കായ്) – 1
- 100 gram Long Beans (പച്ചപ്പയർ) – 5-6
- 1 Coconut – 300 gram grated coconut
- 1 teaspoon Cumin seeds
- 3-4 Green chilies
- Curry leaves – a handful
- 4 tablespoons Coconut oil
Instructions
- Wash all the vegetables thoroughly and peel the skin of raw mango and raw plantain. Cut all the vegetables into long 2-inch pieces.
- Cut the raw mango into small pieces and keep it aside. Adjust the number of mangoes based on the sourness.
- Grind coconut, cumin seeds, and green chilies into coarsely ground, should not grind to paste. Grind the mixture a little more than you would for making thoran, but be careful not to make it into a paste. The coconut should look crushed, not completely ground.
- Heat a wide heavy bottomed pan, and add 2 tbsp coconut oil.
- Next add a few curry leaves to the oil
- Then add the vegetables in the following order, first Yam (Elephant Foot/ചേന), Snake Gourd (പടവലങ്ങ), Yellow Cucumber (വെള്ളരിയ്ക്ക), Brinjal/Eggplant (വഴുതന),Long Beans (പച്ചപ്പയർ), Carrot (കാരറ്റ്), Raw Plantain (നേന്ത്രക്കായ്)
- Sprinkle salt, turmeric powder, and chili powder on top of the vegetables.
- No need to stir the vegetables, cover them with a lid.
- Cook on a medium flame for 10 minutes. Remove the cover and stir very well.
- Next, add the drumstick and cover it with the lid again. Cook for another 5-6 minutes.
- Remove the lid and stir all together.
- Add cut raw mango pieces. Cover with a lid and cook for another 4-5 minutes. Stir all together. Check all vegetables are cooked very well. If you take a piece of yam and pressed it down then it should be soft.
- Add the ground coconut mixture and fresh curry leaves on top. Cover with a lid and cook for 3-4 minutes. Stir all together very well.
- Drizzle coconut oil and turn off the heat
- Your Sadya Style Avial is now ready to be served.
Notes
How To Serve Avial
- Serve Sadya Style Avial hot with steamed rice. It is a perfect accompaniment for rice and adds a lot of flavors to the meal.
- You can also serve Sadya Style Avial as a side dish for traditional Kerala Sadya. It is a must-have dish for Sadya and adds a lot of nutrition to the meal.
- Garnish with some fresh curry leaves and a drizzle of coconut oil before serving for an authentic flavor.
FAQs
Kerala Sadya Style Avial is a traditional Kerala dish made with a variety of vegetables and coconut paste. It is a popular dish served during special occasions and festivals in Kerala.
Sadya Style Avial typically contains a mix of vegetables such as yam, raw banana, carrot, beans, drumstick, ash gourd, pumpkin, and snake gourd.
It is always best to use fresh coconut for making Avial. However, if fresh coconut is not available, you can use frozen coconut or desiccated coconut. Just make sure to thaw the coconut completely before using it.
Yes, Sadya Style Avial is a vegan dish as it does not contain any animal products.
To make Sadya Style Avial less spicy, you can reduce the number of green chilies or use a milder variety of chilies.
Yes, you can make Sadya Style Avial in advance and store it in the refrigerator. It tastes even better the next day as the flavors get a chance to meld together.
Sadya Style Avial is traditionally served as part of a Kerala Sadya (feast) on a banana leaf along with rice, sambar, rasam, and other side dishes.
Yes, you can add more vegetables to Sadya Style Avial as per your preference. Just make sure to cut them into similar-sized pieces for even cooking, and also adjust the spices accordingly.
Sadya Style Avial can last for up to 2-3 days in the refrigerator if stored in an airtight container.
It is not recommended to freeze Sadya Style Avial as the vegetables may become mushy after thawing. It is best to make it fresh or store it in the refrigerator for a few days.
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