Avial is a side dish that we make at home during Pongal along with mixed vegetable sambar. My chithi shared this recipe with me. I don’t follow the measurements when I make avial. It is always by tasting and guessing that I add the ingredients. Pongal avaial is more special because we go wild with the vegetables that goes into the avial. We add different root vegetables that gives it more flavor.Raw mango pieces can also be added. Adjust the quantity of curd added if you are using raw mango to make avial.
I have used vegetables like carrot, beans, peas, cauliflower, butternut squash, plantain, potatoes and drumstick.
- Olive oil/ Coconut oil – 2 tbsps
- Mustard seeds – 1/4 tsp
- Curry leaves – 10 leaves
- Hing/ Asafotida – 4 pinches
- Mixed Vegetables – 3.5 cups, chopped
- Turmeric powder – 1/4 tsp
- Salt – to taste
- Yogurt – 1/4 cup
- Water – as required
- Cilantro – for garnishing
Grind to a fine paste:
- Shredded coconut – 1/4 cup
- Serrano pepper 1.5 tbsps, adjust according to taste
- Cumin seeds – 3/4 tsp
- Heat oil in a wok.
- Add mustard seeds and wait till it splutters.
- Add curry leaves, hing and turmeric powder. Saute for 5 seconds.
- Add the mixed vegetables and add salt.
- Add water. Make sure that 3/4th of the vegetables are submerged in water.
- Cover the wok with a lid and let the vegetables cook. Stir occasionally.
- When the vegetables are half done, remove the lid and let the vegetables cook.
- When the water almost evaporates, the vegetables will be fully cooked.
- Add the ground coconut paste and little water depending on how much water remains.
- Let the mixture simmer for 5 minutes.
- Stir occasionally.
- Add yogurt and mix well. Let the avial cook for few minutes.
- Turn off the heat and garnish with cilantro.