Avial is a dish which originated from Kerala with the references in Sangam poems and coconut was added in the 7th century (which was brought in from the island countries in the subcontinent) and is common in Kerala and Tamil Nadu. It is a thick mixture of 13 vegetables as recommended by the Siddha Rishis of western ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Main meal (Chaappaadu in Tamil or Oonu in Malayalam. Aviyal in south Tamil Nadu is a mix of up to 15 vegetables including the latest addition of Carrot and Beans. Central Travancore has a slightly different variety of avial with its thin gravy whereas the classical avial is thick.( Source: Wikepedia)
1. Vegetables of choice(preferably raw banana,drumstick,yam,mango,carrot,beans,potato etc..) - 2cup
2.grated coconut - 1cup
3.Green chillies - 5
4.Salt to taste,turmeric
6. Curd - 2 tbsp(optional)
7. Cumin - 2 tbsp
1.mustard - 1tbsp
2.Urad dal - 1tbsp
3. Cumin - 1tbsp
4. Red chillies - 3nos
5. Coconut oil- 2tbsp
1. In a pan, boil all the vegetables with 1 cup water and salt and turmeric.
2. Blend grated coconut,green chillies,cumin with little water to a paste
3. Add the blended paste to cooked vegetables and stiry well and switch off the stove
4. Add curd if you want you avial to be little tangy, if you use mango in the vegetable
skip adding curd(add curd only when the flame is off since it will curdle).
5. In a pan heat it with coconut oil and temper with the ingredients under 'to temper'
6. Finally add it to avial and garnish with coriander and curry leaves.
7. Serve hot with adai/ khara dhosa or rice.