Are you craving a healthy, flavorful, and authentic South Indian dish? Look no further! Avial, a traditional Kerala-style mixed vegetable curry, is a culinary masterpiece that’s surprisingly easy to make. This vibrant, coconut-based curry boasts a unique blend of flavors and textures, making it a perfect addition to your repertoire of easy recipes and healthy meals. Whether you're a seasoned home cook or just starting your culinary journey, this recipe will guide you through creating a truly delicious and satisfying avial. It’s also a fantastic quick dinner idea for busy weeknights!
Ingredients:
This recipe makes approximately 4 servings.
- 1 cup mixed vegetables (carrots, beans, potatoes, drumsticks, raw banana – chopped into 1-inch pieces)
- 1/2 cup coconut, freshly grated
- 1/4 cup thick coconut milk
- 1 green chili, slit
- 1/2 inch ginger, finely chopped
- 2 curry leaves
- 1/4 tsp turmeric powder
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 2-3 tbsp coconut oil
- Salt to taste
- A pinch of sugar (optional)
- Fresh coriander leaves, for garnish
Step-by-Step Cooking Instructions:
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Prepare the vegetables: Wash and chop all the vegetables into roughly 1-inch pieces. Ensure the potatoes and raw bananas (if using) are cut uniformly to ensure even cooking.
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Cook the vegetables: In a pressure cooker, add the chopped vegetables, turmeric powder, salt, and a little water (about 1/2 cup). Pressure cook for 3-4 whistles or until the vegetables are tender but not mushy. Allow the pressure to release naturally.
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Prepare the coconut-ginger paste: While the vegetables are cooking, combine the grated coconut, green chili, and ginger in a blender. Add a little water if needed to create a smooth paste.
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Temper the spices: Heat coconut oil in a pan. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
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Combine and simmer: Add the coconut-ginger paste to the tempered spices and sauté for 2-3 minutes, stirring continuously, until the raw smell of the coconut disappears.
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Add the cooked vegetables: Add the cooked vegetables to the coconut mixture. Gently stir to combine everything.
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Simmer and finish: Add the coconut milk and sugar (optional). Simmer for another 5-7 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
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Garnish and serve: Garnish with fresh coriander leaves. Serve hot with rice, appam, or dosa for a complete and delicious Kerala-style meal.
Cooking Tips for the Best Avial:
- Fresh coconut is key: Using fresh, grated coconut significantly enhances the flavor of the avial.
- Don't overcook the vegetables: Overcooked vegetables will lose their texture and flavor. Aim for tender-crisp vegetables.
- Adjust spices to your liking: You can adjust the amount of green chili based on your spice preference.
- Add other vegetables: Feel free to experiment with other vegetables like pumpkin, okra, or eggplant.
Variations:
- Vegan Avial: This recipe is naturally vegetarian. To make it vegan, ensure you use coconut oil and avoid any hidden animal products in your coconut milk.
- Spicy Avial: Add a few more green chilies or a pinch of red chili powder for a spicier version.
- Avial with Yogurt: For a creamier texture, stir in a spoonful of yogurt towards the end of cooking.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary based on the specific ingredients used.
- Calories: Approximately 200-250
- Protein: Around 5-7 grams
- Carbohydrates: Approximately 30-35 grams
- Fat: Around 10-12 grams
This avial recipe is a testament to the simplicity and deliciousness of homemade cooking. Enjoy this healthy and flavorful dish! It's a perfect example of how easy it can be to create delicious and nutritious meals from scratch. This easy recipe is perfect for weeknight dinners and will impress your family and friends alike. Consider this one of your best recipes!