A second generation recipe from the family of Deepa Ravi.
Deepa Ravi shares her favorite recipe, Avial, a beloved Palakkad special. This traditional dish, cherished by Palakkad Iyers, especially those who migrated to Mumbai and other parts of India, is often prepared on leisurely Sundays, always followed by a siesta.
Avial's recipe is incredibly simple, with the only real effort being the meticulous chopping of a variety of vegetables into equal sizes. Deepa fondly recalls her grandfather, a math teacher, who was an expert at this chore. His precision was such that you could measure each piece with Vernier calipers and find them exactly the same size. This attention to detail, combined with the harmonious blend of vegetables, coconut, and yogurt, makes Avial a truly special dish that captures the essence of Palakkad cuisine.
This attention to detail, combined with the harmonious blend of vegetables, coconut, and yogurt, makes Avial a truly special dish that captures the essence of Palakkad cuisine.
Ingredients
- Vegetables
- Yam/Suran
- Ash gourd
- Pumpkin
- Carrots
- Long beans
- Potatoes
- Ivy gourd/Tendli
- Snake gourd
- French beans
- Moringa
Optional: Peas, Taro roots, Madras cucumber
Other Ingredients: Salt Turmeric (a pinch) Grated coconut (1 cup) Green chillies (5-7 or more, to taste) Whisked yogurt (1-2 cups) Coconut oil (2 tablespoons) Fresh curry leaves
Recipe
Chop yam (suran), ash gourd, pumpkin, carrots, long beans, potatoes, ivy gourd (tendli), snake gourd, French beans, and moringa into inch-long batons, keeping each vegetable separate. These are essential for a great avial, though you can omit a few based on availability, except for the indispensable trio of yam, ash gourd, and pumpkin. You can also add peas, taro roots, Madras cucumber, etc.
In a vessel or kalchatti, boil a cup of water with salt and a pinch of turmeric. Start by adding the yam and potatoes, cooking for two minutes before adding the pumpkin, carrots, and ash gourd. After another couple of minutes, add the remaining vegetables. Cover and cook on medium heat. This method of layering is important.
Meanwhile, grind a cup of grated coconut with 5-7 green chilies (more if desired) to a smooth paste. Add this ground mixture to the cooked vegetables, followed by a cup or two of whisked yogurt. Mix everything carefully to avoid mashing the veggies. Bring to a simmer, adjust seasoning, and turn off the heat. Drizzle with a couple of tablespoons of coconut oil and garnish with fresh curry leaves.
Please do not add a tadka (tempering). Avial is never tempered; the flavor of coconut oil is what makes it special!
This is a dish I learnt from my mother, mastered from my mother in law and enjoy watching the family slurp it up with rice and papads!