Avial is traditional recipe of South Indians, a must in kerala cuisine. Avial is a must on Pongal lunch menu in my home. Avial is a prepared with a many varieties of vegetables which is cooked with pigeon pea/toor dal and curd. Avial has a unique taste with the flavor of many veggies in it.
A very simple and easy recipe, also consumes less time. This is a most popular festive recipe when coming to south Indian vegetarian meals. It goes out well with steamed rice and sambar. Also perfect with Adai / Lentil Dosa for dinner and breakfast among all the Tamilians.
Do check out my Adai / Lentil Dosa recipe in this link: https://madraasi.com/2015/04/12/adai-dal-dosa-lentil-crepes/.
Do check out my Sambar recipes in this link: https://madraasi.com/main-course/vegetarian/.
- Carrot – 1 no
- Radish – 1 no
- Drumstick – 1 no
- Potato – 1 no
- French beans – 50 gm
- Broad beans – 50 gm
- Plantain – 1 no
- Brinjal / Eggplant – 3 nos
- Green chillies – 2 nos
- Coconut – 2 tbsp
- Cumin seeds – 1 ½ tsp
- Big onion – 1 no
- Yogurt / Curd – 2 tbsp
- Coconut oil – 2 tsp
- Mustard seeds – ¼ tsp
- Split blackgram – ¼ tsp
- Curry leaves – a strand
- Finely chop the onion and chop carrot, radish, french beans lengthwise.
- Chop the other vegetables to medium pieces.
- Pressure-cook all the vegetables only for a whistles (else the veggies would be mashed).
- Remove the lid, when the pressure subsides, drain the water and keep the vegetables and water aside.
- Grind coconut, green chillies and cumin seeds together by adding little water to a fine paste.
- Heat oil in a kadai, add in the mustard seeds, blackgram and curry leaves and wait until they crackle.
- Add in the onions and cook until they turn golden brown in color.
- Pour in the ground masala and cook until the raw smell goes off.
- Add in the pressure-cooked vegetables along with the salt and cook for few mins.
- Pour in 2 tbsps. of reserved water drained from the pressure-cooked vegetables.
- Add in the boiled split peas/toor dal/tuvaram paruppu and cook for few mins.
- Pour in 2 tbsp. of yogurt/curd and cook for few mins.
- Keep in medium flame and cook until it becomes semi-thick.
- Remove from fire.
Serve hot with rice or Adai.