Avial with Jaggery is a special dish of Avial mixed with Jaggery and Curd.
Avial is a dish that has a unique place in typical Kerala as well as Tamil cuisine and Udupi cuisine. It is a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadhya.
Vegetables commonly used in avial are yam, plantain, pumpkin, carrots, beans, brinjal and avarai. Some people prefer to substitute raw mango or tamarind pulp for the curd. This dish can be made into a gravy and eaten with rice or be made into a semi-solid side dish. The word “avial” is also used to denote an assortment or a mixture- this sense being derived from the way the dish is made.
- Muringakka (drum stick) – 50 g
- Ilavan Payar – 50 g
- Ethakka (Raw Banana) – 50g
- Achinga Payar – 50 g
- Elephant Yam (Chena) – 50 g
- Coconut – 1
- Green Chillies – 1
- Curry Leaves – 1 spring
- Turmeric Powder – 1/2 tsp
- Chilli powder – 1 tsp
- Jaggery – 1 medium piece
- Curd – 1 cup
- Coconut Oil – 1 tsp
- Salt – as required
- Add all the vegetables to a vessel along with the powders (Turmeric and Chilli) and salt.
- Add half of the curd also. Cook with a small quantity of water. Curd is added in the beginning to avoid the vegetables from sticking together.
- Grind the coconut with the green chilli. When the vegetables are cooked properly, add rest of the curd.
- Mix the coconut mixture. Add Coconut Oil and Curry leaves and mix well.
- Tasty Avial is ready to serve with rice.