Avial

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Vegetables and Tools

   First, get all your tools ready: a large pot with a lid, cutting board, sharp knife, measuring cups and spoons, blender, and a small bowl. Peel and cut the drumstick, carrot, beans, raw banana, and yam into uniform 5 cm long and 1 cm thick baton shapes. Keep the raw banana pieces in a bowl of water to prevent them from turning brown.

2. 02

   Cook the Vegetables

   Place all the cut vegetables (drumstick, carrot, beans, raw banana, yam) into the large pot. Add 1/4 teaspoon of turmeric powder, 1/2 teaspoon of salt, and 1/2 cup (120ml) of water. Stir everything gently with a serving spoon to mix well.

3. 03

   Steam the Vegetables

   Cover the pot with its lid and place it on a medium flame. Let the vegetables cook for about 10-12 minutes. Check if they are tender but still hold their shape; they should not be mushy. If they look dry, add a splash more water, about 2 tablespoons.

4. 04

   Prepare the Coconut Paste

   While the vegetables are cooking, take the grated fresh coconut, 2 roughly chopped green chillies, and 1 teaspoon of cumin seeds. Put these into your blender. Add about 2 tablespoons of water and blend to a coarse paste. It should not be super smooth, but have a slightly grainy texture.

5. 05

   Add Coconut Paste to Vegetables

   Once the vegetables are cooked and tender, reduce the flame to low. Add the prepared coarse coconut paste to the pot with the vegetables. Stir gently with the serving spoon to combine the paste with the vegetables. Let it cook for just 2 minutes on low flame, uncovered, so the raw smell of the coconut goes away.

6. 06

   Fold in Curd

   Turn off the flame. Wait for 1 minute for the bubbling to stop. Then, add the 1/2 cup of whisked curd to the pot. Stir very gently with the serving spoon to mix the curd evenly with the vegetables and coconut paste. Do not cook after adding curd, as it might curdle.

7. 07

   Prepare the Tempering

   Place a small bowl or a small pan on a low flame. Add 1 tablespoon of coconut oil to it. Once the oil is slightly warm (you'll see it shimmer a bit), add the 1 slit green chilli and the sprig of curry leaves. Let them sizzle for about 30 seconds until the curry leaves become crisp and fragrant.

8. 08

   Final Touch and Serve

   Pour this hot tempering (the oil, chilli, and curry leaves) over the avial in the large pot. Add the remaining 1 tablespoon of fresh coconut oil on top. This is called 'drizzling'. Give it one final, very gentle stir. Your Avial is ready to be served warm with rice.