Avial is a popular Kerala dish. This gravy is prepared in most of the south Indian restaurants. It tastes great with rice, chapathi/roti, Poori etc. Avial is a spicy, fresh coconut cumin gravy with various vegetables cooked in coconut oil.
It goes very well along with coconut rice. You can find the recipe on my blog.
You may prepare simple coconut rice by cooking white rice in half water and half coconut milk, for example - for 2 cups of rice, add 2 cups of water and 2 cups of coconut milk).
I remember eating this dish at home. My mother and grandmother made this dish once in a while. Although, we kannadigas/madhwa brahmins have a similar and yet another popular dish called "Majjige Paladya", that uses chana dal (split bengal gram dal).
Here is my version of Avial:
Ingredients
3 cups - Mixed Vegetables (carrots, potatoes, squash, pumpkin, eggplant, broccoli ; cut length-wise )
1 cup - Freshly Grated coconut
2 cups - Water (to cook the vegetables and blend the coconut mixture)
2 tbsp - Coconut Oil
1 tbsp - Cumin Seeds
4 Nos - Green Chillies
2 Nos - Dried Red Chillies (adjust it according to your taste
1/4 cup - Coconut Cream (for garnish, optional)
1 sprig - Cilantro (for garnish, optional)
Salt to taste
For tempering
1 tsp - Mustard seeds
2 tbsp - Coconut Oil
1 pinch - Asofoetida (hing, optional)
1 sprig - Curry Leaves
Method
1. In a large pot/sauce pan, over medium to high heat, add all the vegetables, coconut oil and a cup of water, along with some salt. Allow the vegetables to cook (only until they are tender, do not over cook).
2. In a food processor or a blender, blend the chilies and cumin seeds into a paste using a little water and then add coconut shreds with rest of the water and coarsely blend.
3. Add the mixture into the cooked vegetables and allow it to boil for a few minutes.
4. In a small frying pan on a medium to high heat pour the coconut oil and once it turns hot add mustard seeds and let it splutter. Add asofoetida, if desired.
5. Pour the tempering over the Gravy and mix well. Garnish with coconut cream and cilantro.
6. Serve hot over hot coconut rice with coconut oil or extra coconut cream on top.