Avial Easy


Avial Easy

Veggies cooked with curd and coconut paste.
Prep Time 40 minutes
Total Time 40 minutes
Cuisine Kerala
Servings 4 people


Finely grind together:


  • Coarsely grind together small onions, green chillies and ginger. Keep aside.
  • Grind grated coconut and cumin seeds to a fine paste. Keep aside.
  • Chop all veggies into about 3 inches long thin strips.
  • Cook all veggies with 2 cups of water along with chilly powder, turmeric and cook covered.
  • When the veggies are cooked, add the tamarind pulp. Add salt to taste.
  • When the tamarind is cooked add the coconut-cumin paste.
  • Cook well until the desired consistency is obtained, which is a semi gravy form.
  • Now add the onion paste and the curd.
  • Just mix well and switch off the flame. :-Do not let the onion paste and curd get cooked. This will spoil the authentic flavor.
  • Now add a tsp of coconut oil and curry leaves, mix well and keep the vessel closed. Serve avial with rice.
  • Tips:- 1)The onion paste, curd and coconut should get cooked in the steam after the stove is switched off. That is the secret of avial.
  • A wonderful aroma of authentic kerala avial will arise the moment coconut oil is added at the end.
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