traditional kerala recipes

Avial is a mixed vegetable stew or curry cooked in a coconut and yogurt gravy. Seasoned with coconut oil and curry leaves, this gluten free side dish, made particularly during Vishu and Sadya meals is served with Sambar and Rice.

Avial | Aviyal | Kerala Style Mixed Vegetables Coconut Curry

250 gms Ash Gourd (Poosanikai, Winter Melon)

250 gms Pumpkin (Kaddu, Parangikkai)

nos Avarakkai (Flat beans, Papdi)

250 gms Chena (Elephant Foot Yam, Suran, Jimikand)

nos Raw Banana (Plantain, Vazhakkai)

nos Carrots

nos Drumstick

curry leaves

Turmeric powder

½ cups Water to cook the vegetables (approx)

Salt

Curd (fresh and thick)

coconut

tsp Jeera or cumin seeds

6-7 nos. green chillies

Water

coconut oil

In a heavy bottom vessel, add all the vegetables. Try to place the drumstick, suran and vazhakkai at the bottom and the pumpkin, melon on the top as they cook faster.

Add water, just enough so that the vegetables partially sink. Now add turmeric powder and salt to taste.

Do not leave the avial unattended. You will need to mix at intervals to ensure even cooking. Carefully mix so that the vegetables do not break.

In a mixer jar, add freshly grated coconut, green chillies and cumin. Mince it just 1 or 2 tablespoons of water. It should resemble a thick paste. Keep this aside.

In a bowl, measure and add ¾ cup of thick curd. Whisk it well and keep aside.

Check the vegetables. It should be tender and easily cut with a knife. Always check the tougher vegetables like suran, vazhakkai and drumstick.

Once vegetables have cooked, add the coconut mix, followed by the curd. Add lots of curry leaves, mix gently, check salt and add some, if required. Switch off the flame. Do not boil or simmer after the curd is added.

Drizzle coconut oil and add some more curry leaves, as required and serve.

Vegetable Stew is one of the most popular traditional Kerala recipe made with mixed vegetables and coconut milk. It is served as breakfast (side dish) with Puttu, Idiyappam or Appams. It is also enjoyed with piping hot rice, Parottas or chapatis.

Kerala Vegetable Stew with Coconut Milk / Ishtew Recipe

Mixed Vegetables (carrots, peas, French beans

Coconut Milk (Check the instructions below on how to add the milk

tsp Coconut Oil

tsp Grated Ginger

Cloves

Cinnamon Stick

no Bay leaf

nos Black Peppercorns

no Star Anise

water to cook the vegetables

Prep the Vegetables (cubed potatoes, thick chunks of carrots, french beans cut into 1 inch length pieces) wash, drain and keep aside

Peel and finely slice the shallots or pearl onions. In case you don’t have the pearl onions,add the white ones instead of red as they have mild taste.

Heat a kadhai or a non stick pan and add coconut oil followed by the whole spices like pepper, bay leaf, star anise, cinnamon and cloves.

Now add the onions, curry leaves and grated ginger. Saute this mixture for a few minutes until the onions turn translucent.

Add the mixed vegetables, some water and salt. Close the pan with the lid and allow the vegetables to cook.

Once the vegetables have cooked (they should retain their texture and not turn mushy),add the thin coconut milk.

Stir well and let it simmer for few seconds (without a lid).

Now add the ½cup of thick coconut milk and stir the mixture well.

After you add the thick extract, you should not cook the vegetables for long else it will split. So stir once and switch off the flame.

Serve the stew piping hot with idiappam or string hoppers, dosas, appam or even with chapatis or rotis.

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Kerala Vegetable Stew with Coconut ...

Top 2 traditional kerala recipes recipes from across the web

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Avial | Aviyal | Kerala Style Mixed...

Kerala Vegetable Stew with Coconut ...

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