Girija Paati’s Avial (Mixed Vegetable Coconut Stew) - Kerala Style

Avial or mixed vegetable stew immediately brings to mind traditional Keralite meals. Avial is typically made with generous lashing of coconut and coconut oil, as well as a cacophony of vegetables that come together in a surprisingly harmonious melody.

Girija Paati makes a few different types of avial, however the Keralite version is the one that brings back memories of her ancestral home in Palakkad, a small town on the border of Tamilnadu and Kerala.

Serves: 4

Ingredients:

1. Snake Gourd - 150 gms
2. Brinjal - 300gms
3. Yam - 150 gms
4. Mangai / Raw Mango - 200 gms
5. Pushnikai / Green or White Pumpkin – 500 gms
6. Mattan / Yellow pumpkin - 500 gms
7. Brinjal – 100 gms
8. Kottavarangai / Cluster Beans – 150 gms
9. Karamani Green / Long Beans – 100 gms
10. Yam – 150 gms
11. Drumstick – 125 gms
12. Vazhakkai / Raw Banana – 200 gms
13. Snake Gourd – 100 -150 gms
14. Carrot* - 50 gms
15. Coconut Oil – approx 60 grams (based on taste)
16. Curry Leaves – for seasoning
17. Turmeric – ¼ teaspoon
18. Rock salt – approx 35 - 40 gms (based on taste)
19. Slightly Sour Curd – approx 100 gms (based on taste)
20. Water - approx 2.5 cups

For the paste:

1. Green Chillies - 100 gms
2. Grated Coconut – 225 gms

*Carrot is not traditionally used, however if you do not get all the vegetables it is a good addition

NOTE: Any vegetables of your choice can be used, there is no hard and fast rule.

Method:

1. Cut all the vegetables into 2-inch long pieces except the green chillies
2. In a vessel, add 1 large glass of water and heat
3. Add the hard to cook  cut vegetable like drumsticks, along with turmeric and and set to steam cook (If required add more water.)
4. Once the above vegetables are half-cooked add in the others like brinmjal and raw mango
5. Grind the green chillies and coconut to a coarse paste
6. Add the paste to the cooked vegetables along with rock salt, allow to cook for about 10 minutes or till all the ingredients come together
7. Switch of the flame, add the coconut oil and curry leaves, curd and cover
8. Before serving mix well and serve with love

We normally pair Avial with hot rice and ghee or with Adai (lentil dosa) and a side of curd topped with Girija Paati’s Idli Milagai Podi.

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