{"id":4898,"date":"2013-10-07T19:01:48","date_gmt":"2013-10-08T02:01:48","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=4898"},"modified":"2014-04-21T15:15:04","modified_gmt":"2014-04-21T22:15:04","slug":"avial-coconut-vegetable-stew","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/avial-coconut-vegetable-stew\/","title":{"rendered":"Avial (Coconut Vegetable Stew)"},"content":{"rendered":"
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\"Avial<\/a><\/p>\n

Avial is a traditional stew from Kerala and Tamil of boiled vegetables with ground coconut and yogurt. I often find that boiled vegetables don’t have much flavor, but cooked this way in avial, they are delicious! I read that avial actually means boiled.<\/p>\n

I was really excited to use the coconut grinder I got from my mother in law. It was pretty easy to use too. If you don’t have an easy way to grind coconut, frozen will work.<\/p>\n

I tried to make adai (South Indian lentil crepes) to go with the avial but didn’t think they came out that great so I’m not posting the recipe today.<\/p>\n

I adapted this recipe from Chef In You’s blog<\/a>\u00a0and Padhu’s Kitchen blog<\/a>. I wanted the avial to be pretty dry, but my husband wanted more gravy and so I added a little more yogurt and water for his part. The recipe below is for the dry version.<\/p>\n

\"Avial\"<\/a><\/p>\n

A few cups of vegetables cut into long chunks (I used potatoes,\u00a0carrots, green beans, eggplant, drumsticks (frozen), and cucumber- other popular vegetables in this dish are plantains, pumpkin, ash gourd and\u00a0snake gourd)
\n1\/2 cup coconut shredded (fresh or frozen)
\n2 green chilis
\n1 teaspoon cumin
\n1\/2 cup yogurt
\n1\/2 cup water
\nSalt
\n1 tablespoon coconut oil
\n5-6 curry leaves<\/p>\n

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  1. Boil all the vegetables until tender, being careful not to overcook. I added the potato to the boiling water first, then the carrots and green beans after a couple of minutes, then once those were tender, the eggplant, drumstick, then finally the cucumber. Drain and add back to the pan.<\/span><\/li>\n
  2. Toast the cumin just a little, cool, then grind with the coconut and green chilis (I used a ginder, but a coffee grinder or food processor would work).\u00a0Add to the vegetables along with the yogurt, water and salt, and \u00a0heat until warmed.<\/li>\n
  3. In a tadka or other small pan, add the coconut oil. Once heated add the curry leaves. Throw into the vegetables and stir. Serve with rice or adai (lentil crepes).<\/li>\n<\/ol>\n

    \"Avial<\/a><\/p>\n<\/div>\n