Dry Avial recipe | Aviyal sadhya special – Onam recipes

Avial is a quintessential part of any Kerala Sadhya, but did you know that the version served at weddings and catering services is often a little different from the traditional home-cooked versions? This dry Avial is one such variant, commonly found in large gatherings and functions. It’s prepared with a bit more oil and has a unique method that makes it stand out. While the Avial from Thrissur or Palakkad avial might have its own distinct flavor, this catering-style Avial has a charm of its own, and it’s one that you’ll want to try at home.

I remember my mom telling me to always stop at odd numbers when selecting vegetables for Avial, a tradition I’ve held on to. For this recipe, I’ve chosen nine different vegetables, but feel free to pick and choose based on what you have on hand. The combination of vegetables, the slight tang from the curd, and the aroma of coconut oil make this dish truly special. Let’s dive into the recipe.

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Ingredients

• Vegetables:
  • 1/2 cup drumstick
  • 1/2 cup yam
  • 1/2 cup yard-long beans
  • 1/2 cup ash gourd
  • 1/8 cup carrot
  • 1/8 cup bittergourd
  • 1/8 cup cluster beans
  • 1/8 cup pumpkin
  • 1/8 cup raw banana
• other ingredients:
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 sprig curry leaves
  • 1 green chilli, slit
  • 1/4 tsp coconut oil
  • 3 tbsp sour curd
• Coconut Paste:
  • 1 cup grated coconut
  • 1 green chilli
  • 1/2 tsp cumin seeds
• Final Touches:
  • Curry leaves
  • Coconut oil

Instructions

1. Prepare the Vegetables: In a mud pot, add the drumstick, yam, yard-long beans, ash gourd, carrot, bittergourd, cluster beans, pumpkin, and raw banana. Add salt, turmeric powder, chilli powder, curry leaves, slit green chilli, and coconut oil. Mix everything together with your hands, allowing the flavors to blend. Let it rest for 10-15 minutes.
2. Grind the Coconut Mix: In a grinder, coarsely grind grated coconut, green chilli, and cumin seeds. Do not add water, and make sure the mixture is not too fine.
3. Cook the Vegetables: Sprinkle a little water over the vegetables in the mud pot. Cover the vegetables with banana leaves and cook on medium heat for 15-20 minutes. Open and gently mix the vegetables, checking if they need more water. Since this is a dry Avial, be cautious with the water. If needed, sprinkle a little more, and continue cooking until the vegetables are done.
4. Add Curd and Coconut Mix: Once the vegetables are cooked, add the sour curd and gently mix it in without mashing the vegetables. Heat the mixture uncovered for 5 minutes, then add the prepared coconut paste. Gently mix again and cook for another 5 minutes.
5. Final Rest: Switch off the heat, place a few curry leaves on top, and drizzle with coconut oil. Cover the pot and let it rest for 30 minutes before serving. This rest period allows the flavors to meld together beautifully.

step pics

prepare all the vegetables.

take it in a mud pot

add salt and turmeric powder

chilli powder, curry leaves and green chilli.

add coconut oil

mix everything together with hands. so that spices are coated evenly on the vegetables.

mix thoroughly.

close and rest for 15-20 minutes so that water starts releasing from vegetables.

grind coconut, green chilli, cumin without adding water

grind to a coarse texture.

sprinkle water to the vegetables.

cover it with banana leaves

close and cook for 15 minutes.

Inbetween, open and check the water

sprinkle water if needed.

continue cooking by covering it with banana leaves

and close the pot

once the vegetables are cooked, take out the banana leaves.

add curd

mix well.

cover it with same banana leaves and do not cover the pot. let the misture dry out. for 3-5 minutes.

take out the banana leaves again and add coarse coconut mixture to the vegetables. adjust salt if required.

gently mix it

switch off and add curry leaves and coconut oil

close and let it rest for an hour before serving.

serve it hot

Expert Tips for Perfect Dry Avial

1. Use Fresh Vegetables: Freshness is key to a great Avial. Ensure that the vegetables you choose are fresh and tender to get the best flavor and texture.
2. Grind Coconut Coarsely: When grinding the coconut mixture, avoid making it too fine. A coarse grind adds a lovely texture to the Avial.
3. Avoid Overcooking Vegetables: To maintain the distinct taste and texture of each vegetable, be careful not to overcook them. The vegetables should be tender but not mushy.
4. Adjust Water Carefully: Since this is a dry Avial, be conservative with the amount of water you add. Add just enough to cook the vegetables, and only if necessary.
5. Resting Time: Allowing the Avial to rest for about 30 minutes after cooking lets the flavors develop and meld together, making the dish even more flavorful.
6. Cook with Hands-on Heat Control: Cooking Avial in a traditional mud pot with medium heat helps maintain even cooking and brings out the authentic taste. Stirring gently ensures the vegetables retain their shape and don’t get mashed.