Kerala Avial Vegetable Curry is a vibrant and nutritious dish hailing from the lush landscapes of Kerala, India. This traditional recipe is a medley of assorted vegetables, coconut, and yogurt, all brought together with aromatic spices. Known for its rich flavors and health benefits, Avial is a staple in many South Indian households and is often served during festivals and special occasions. With its unique blend of ingredients, this vegan-friendly curry is not only delicious but also packed with essential nutrients. Let’s dive into the ingredients and the step-by-step process to prepare this delightful Kerala Avial.
Ingredients:
- 1 cup of diced carrots
- 1 cup of diced green beans
- 1 cup of diced potatoes
- 1 cup of diced raw banana
- 1 cup of diced drumsticks
- 1 cup of diced cucumber
- 1 cup of grated fresh coconut
- 2-3 green chilies (adjust to taste)
- 1 cup of yogurt (or coconut yogurt for vegan option)
- 2 tablespoons of coconut oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- Salt to taste
- Fresh curry leaves
Instructions:
Step 1: Prepare the Vegetables
Begin by washing and peeling the vegetables as needed. Cut the carrots, green beans, potatoes, raw banana, drumsticks, and cucumber into uniform pieces to ensure even cooking. Set the prepared vegetables aside.
Step 2: Cook the Vegetables
In a large pot, add the diced vegetables along with enough water to cover them. Add salt to taste and bring to a boil. Reduce the heat and let the vegetables simmer until they are tender but still hold their shape, which usually takes about 10-15 minutes.
Step 3: Prepare the Coconut Mixture
While the vegetables are cooking, combine the grated coconut, green chilies, and cumin seeds in a blender. Add a little water and blend to form a smooth paste. This coconut mixture will add richness and flavor to the Avial.
Step 4: Combine and Cook
Once the vegetables are cooked, add the coconut paste to the pot. Stir well to combine and let it simmer for another 5 minutes. Add the yogurt (or coconut yogurt) and mix gently to incorporate it into the curry.
Step 5: Temper the Curry
In a small pan, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter. Then add the curry leaves and sauté for a few seconds until fragrant. Pour this tempering over the Avial and mix well.
Step 6: Serve
Your Kerala Avial Vegetable Curry is now ready to be served! Enjoy it hot with steamed rice or as part of a traditional South Indian meal.
FAQs
What vegetables can I use in Kerala Avial?
You can use a variety of vegetables such as carrots, green beans, potatoes, raw banana, drumsticks, and cucumber. Feel free to experiment with seasonal vegetables for added flavor.
Is Kerala Avial vegan?
Yes, Kerala Avial can be made vegan by using coconut yogurt instead of dairy yogurt. The dish is naturally plant-based and packed with nutrients.
How long does Kerala Avial last in the fridge?
Kerala Avial can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Can I make Kerala Avial ahead of time?
Yes, you can prepare the Avial a day in advance. Just add the yogurt before serving to maintain its freshness and flavor.
What is the best way to serve Kerala Avial?
Kerala Avial is best served hot with steamed rice or as part of a traditional South Indian meal, often accompanied by other dishes like sambar and papadam.