Avial is my mom’s signature dish. I am a big fan of this mixed vegetable curry. It tastes great with sambar rice. Its a famous recipe among South India especially in Tirunelveli, Tamilnadu and Kerala..We make this specially for guests. I think most of you make this at home. Every time when I try to make this, I never get it perfect like my mom.
Recently when my parents visited me, I told my mom to make it , I stood nearby and noted down all the steps which I should have done this before my marriage. I want to record this recipe in my blog with all the tips from my mom for my future reference. Hope it will help beginners like me. Friends, Do try this Tirunelveli style perfect avial recipe with simple tips I learnt from my mom. U’ll love it .
Avial recipe – Tiruneveli Avial recipe
Avial recipe – Tiruneveli Avial recipe / Mixed vegetable curry for rice
Cuisine: Tirunelveli
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
1 cup = 250ml
To grind
To temper (optional step)
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HOW TO MAKE AVIAL RECIPE
- Wash and chop the vegetables of 1.5 inch size thick. Keep in water till use.
- Grind all the items given under “to grind” to thick paste.
- In a bowl, cook the carrot, beans and drumstick first.
- After its half cooked, add remaining vegetables. Cook till soft.
- Do not over cook. Vegetables should retain its shape.
- Now add the ground coconut paste, turmeric powder, salt, curry leaves and coconut oil.
- Mix gently and boil in low flame for 5 minutes. Lastly add the curd, mix gently and switch off the flame. Tempering is optional.
METHOD – STEP BY STEP
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Cut all the vegetables of 1.5 inch size. Put everything in water until use.
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Grind all the items given under “to grind” with little water. First run the coconut & chillies together to make a paste. Then add the small onions & jeera and run the mixie once or twice to crush it.
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In a wide mouthed bowl, take the carrot, drumstick and beans. Add water just for the vegetables to immerse and allow it to cook for sometime by covering the bowl with a lid.
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After it is half cooked, add the potato, raw banana, brinjal. Make sure the vegetables are not over cooked. It should not be mushy. Total cooking time would be 20-25 minutes in medium flame.
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Check the amount of water in between otherwise the veggies would be burnt.
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After all the veggies are cooked, if there is remaining water allow it to drain by boiling well for few mins. If you are using pressure cooker, just cook all the vegetables in high flame for 2 whistles. (Tips: Add a pinch of sugar and turmeric powder to retain the colour of vegetables). Release the pressure immediately so that vegetables will be cooked perfectly.
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Finally add the ground coconut paste, turmeric powder, salt, curry leaves & coconut oil. Toss gently and simmer the flame. Allow it to boil for 5 mins.
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Before switching off the flame add the curd, use a fork like ladle to mix well and switch off the flame.
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Temper the mustard seeds and add to avial.
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Cover it with a lid to retain the flavor and aroma.
Last but not the least ,when you make it for your guests and if the avial lefts over , you can use it the next day by making pazhang curry.
TIPS TO MAKE PERFECT AVIAL
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Yummy, aromatic, flavorful avial is ready to enjoy with sambar rice..!!
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