Avial Recipe – Steamed Veggies in Coconut Sauce

We love dishes that are creamy and rich with coconut at home. After all I am from Kongunad. My father in law has a coconut farm. Lot of my relatives have coconut farm. Many people in this region have a coconut farm as the belt from Pollachi to Udumalpet is known for its coconut farming. So there is this thing that people make fun about whenever there is a function / party at home in the farm. “உங்களுக்கென்ன நாயக்கரே, தோட்டத்துல தொப்புனு சத்தம் கேட்டுச்சுன்னா காசு. தொப்புனு விழுந்தா காசு, குடுத்து வெச்சவுரு சாமி நீங்க” – You are blessed sir. If you hear a thud sound in the farm, its money. If something falls in the farm, its money. You are blessed. “Every coconut that falls is money!”. Sadly, we lost half of our farm due to extreme drought a couple of years ago. We could save only half of the trees. This is the case with many farms in the region. A lot of them lost their trees that are 50-60 years old. This year has been better and hope the new trees survive! Back to the recipe. This avial does not have curd that is traditionally added in most parts of South India. The sourness comes from the raw mango. Here is the recipe for our style of avial.

Prep Work
Fresh Shredded coconut is very essential for this recipe. It creates a rich texture that dried or desiccated coconut will not produce.

Grind the coconut, green chillies and cumin with half a cup of water to a smooth paste. Set aside.

Next is the veggies. Purists would say only country veggies need to be used for avial. But really, use whatever veggies you can find in your fridge. It works well. Cut the veggies into fingers – 1.5 inches long. I used carrots, beans, potatoes, drumstick, raw mango and raw banana and cucumber. I peeled the skin of all the veggies. The raw mango gives a slight sourness to the dish. Take a bowl add in the veggies. Add in the salt and turmeric. Mix well to coat the veggies evenly.

I like to cook the veggies in a pressure cooker using pot in pot method. The veggies stays intact. Add half a cup of water to the pressure cooker. Place the bowl of veggies inside the cooker. Cook for 3 whistles on medium flame. Remove from heat and wait for the pressure to release naturally. The veggies cooked for 3 whistles are firm. If you want a soft veggie, then cook for 4 whistles. We need to cook for 3 or 4 whistles as the size of the cut veggies is big and we are using the pot in pot method. If, after opening, you feel the veggie is al-dente or not to your liking, then cook for another whistle more. Set aside.

Tempering
Take a pan and add in coconut oil. When the oil is hot, add in the mustard seeds, curry leaves and green chillies. Let the mustard seeds splutter. Add in the steamed veggies and saute for a minute so the oil coats evenly.

Add in the coconut paste and toss well to coat. Cook for a minute. Remove from heat and serve hot with rice.

I love to serve avial with kerala matta rice.

5.0 from 6 reviews

Avial Recipe - Steamed Veggies in a Coconut Sauce

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

How to make Avial. Mixed Veggies steamed and seasoned in a coconut sauce. Avial recipe without curd. step by step recipe. Tamil style recipe.Vegan!

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 4 servings

Ingredients

For Coconut Paste

• ⅓ Cup Fresh Shredded Coconut
• 2 Green Chillies
• ½ Teaspoon Cumin Seeds

For Steaming Veggies

• 3 Cups Mixed Veggies
• (I used carrots, beans, potatoes, raw mango, drum stick, raw banana, cucumber and potatoes)
• ½ Teaspoon turmeric
• 1 Teaspoon salt

For Tempering

• 1 Teaspoon Coconut Oil
• ½ Teaspoon Mustard Seeds
• 2 Green Chillies, Slit
• 2 Sprigs Curry Leaves

Instructions

1. Grind the coconut, green chillies and cumin with half a cup of water to a smooth paste. Set aside.
2. Take a bowl add in the veggies. Add in the salt and turmeric. Mix well to coat the veggies evenly.
3. Add half a cup of water to the pressure cooker. Place the bowl of veggies inside the cooker. Cook for 3 whistles on medium flame. Remove from heat and wait for the pressure to release naturally. The veggies cooked for 3 whistles are firm. If you want a soft veggie, then cook for 4 whistles.
4. Take a pan and add in coconut oil. When the oil is hot, add in the mustard seeds, curry leaves and green chillies. Let the mustard seeds splutter. Add in the steamed veggies and saute for a minute so the oil coats evenly.
5. Add in the coconut paste and toss well to coat. Cook for a minute. Remove from heat and serve hot with rice. I love to serve avial with kerala matta rice.

3.5.3226