Avial is the most inevitable part of Kerala sadya and it is popular in every part of the state since it is made by a combination of different vegetables. Also, it is very easy to make avial at home. Also it is a delicious food with nutritional value. In southern parts of Kerala, raw tomato is often added to it get a slight sourness while in northern parts, a little yogurt is added in the end. But if you don't want that sourness to your avial, you can simply avoid both yogurt and green tomato. In southern parts, sambar chillies are also added to it, which may not be seen in middle or northern Kerala. If you use earthen pot for its preparation then it really tastes nice and will definitely have a traditional touch. It is to be noted that vegetables should be sliced to 1.5 inch pieces for this preparation. If you want to know about Kerala sambar recipe, you can go through the link Sambaar recipe

Ingredients:

Raw banana - 2
Cucumber - A small piece
Brinjal two types - Half a cup
Snake guard - A small piece
Yam - A small piece
Cluster beans (Amarakka) - 10, split and cut into two
Carrot - 1
Green tomato - 1 (optional)
Drum stick - 1
Pumpkin - A small piece
Sambar chillies - 2 or 3
Green chillies - 2
Cumin seeds - 1 tsp
Garlic - 4 or 5 cloves
Turmeric powder - 1/2 tsp
Coconut scrapped - 1 to 1.25 cups
Coconut oil - 1 table spoon
Curry leaves - A handful
Raw cashew nuts (optional) - 5 or 6

Method of preparation:

1. Cut the vegetables to 1.5 inch pieces and put it in water. Carrot, cluster beans, tomato, sambar chillies and drum stick should not be put into water. They need to be washed thoroughly before cutting.
2. Grind together coconut, green chillies, cumin seeds, turmeric powder, salt and a little curry leaves adding a little water. You should never grind it to a fine paste.
3. Mix all vegetables and coconut mixture together. If you are using an earthen pot, it is really nice. Add a little water. Never add too much. Put it in high flame.
4. Once, it begins to boil, stir the contents well and then cook it in low flame for 12-15 minutes. Water content should be fully absorbed.
5. Add a little curry leaves on the top and pour coconut oil. Close the lid and put the flame off.
Never open the lid till the time for serving. It will keep your avial fresh and retain its nice flavour. Stir it well before serving.

Alternative method (Used in northern districts):

If you want to make it a little different, then you can grind coconut almost to a paste before adding to the vegetables. Once it is cooked and water is absorbed, add one table spoon yogurt to it and stir well. Never allow it to boil. Then add coconut oil and curry leaves and put the flame off. Adding a little yogurt at the end will add a little sourness to your avial.

Avial tastes best with boiled rice and can be used along with vegetarian and non-vegetarian side dishes. In fact, it is considered as a South Indian speciality which is an inevitable part of every vegetarian meal of southern states of India.