Avial is a traditional Keralite dish but is also very popular in Tamil Nadu and Udupi in Karnataka. This is my favorite yoghurt based dish that encompasses a variety of vegetables. As a kid this was one of the ways my mom would get me to eat my vegetables. I do the same for my kids, they love this dish and it is the only dish they won’t fuss about even though there are so many veggies in it. Its also a great way to finish the vegetables when you have a little of everything remaining or if you have a surprise guest! Try my mom’s Avial recipe especially if you have kids who refuse to eat their vegetables. You will be pleasantly surprised when you see their plates clean without any fuss or mess Happy cooking!
Cut all the vegetables into bite sized or thin long pieces.
Boil the vegetables with a little salt and the slit green chillies. Drain excess water and keep the water aside.
In a blender grind coconut, jeera and rice flour with a little water to make a smooth paste.
Add the ground paste to the boiled vegetables. Add the yoghurt and if too thick add some of the boiled vegetable stock. Allow it to boil for a few minutes.
Heat some oil in a pan add mutsard seeds and let it splatter. Add the menthya seeds and allow it to brown. Add this to the avial along with some curry leaves.
Enjoy with rice or chapati.
In Kerala the seasoning is always made with coconut oil, but this can be an acquired taste for some.
The vegetables that make this unique are raw banana and tindora. But you can substitute any other vegetable if you do not have it. For example, string beans and chayote squash or potato etc.