When I asked my mom for this recipe, she gave me few important points which she insisted me to mention in the post. 1)Don’t add salt to the vegetables in the beginning. This will make them tough and not cook properly.2) Add turmeric powder twice so it gets nice colour and flavour.3) If you use very sour mango, neglect the tamarind or taste the avial and add in the end.4) Don’t add too much water while cooking the vegetables. Add little and cook them
Version 1: South Indian Avial Recipe
📖 Recipe Card
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Version 2: Malabar Avial Recipe
Fresh Coconut - 1 cup grated Green Chillies - 3 to 4 Cumin Seeds / Jeerakam - 2 tsp Coconut Oil - 2 tblspn Mustard Seeds / Kaduku - 1 tsp Urad dal / Ulundu Paruppu - 1 tsp Curry Leaves a sprig
Method
Take the grinding ingredients in a blender and make it into a coarse mix without adding any water. Take all vegetables in a thick kadai. Add in salt and water. Give one mix. Cover and let it cook for 15 mins. Once it is cooked, open the lid and evaporate the water left in the veggies. Once it is done. Add the ground masala and mix well.Simmer it for 5 mins. Take the kadai off the heat and add in curd and mix well. Now make the tempering by heating oil and frying mustard, urad dal and curry leaves. Pour this over the avial and mix well. Serve with rice.
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