Special Avial (Recipe of Mrs. K. M. Mathew)

This Avial recipe was published in the magazine from the collection of old recipes of Mrs. K. M. Mathew

Special Avial Recipe of Mrs. K. M. Mathew

Ingredients for Special Avial:

1. Cucumber chopped – Two cups

    Raw plantain – One

    Drumstick – Three

    Yam chopped – One cup

    Snake gourd chopped – One cup

    Eggplant chopped – One cup

    Green chilli – Ten

    Raw mango (not too sour) – One large

    Tomato (not too ripe) – Two

2. Salt – As needed

    Chilli powder – One small spoon

    Turmeric powder – One small spoon

    Coconut oil – 1/4 cup

    Curry leaves – Two sprigs

3. Coconut – One small, scrapped

    Cumin seeds – Two small spoons

4. Shallots – Four

5. Curry leaves – Four sprigs

   Coconut oil – 1/4 cup

How to prepare Special Avial?

1. Cut the vegetables (first ingredients) into long, thin pieces suitable for Avial. Wash them well, drain completely, and place in a large pot.

2. Add the second ingredients and mix thoroughly by rubbing well.

3. Cover and cook on low flame. There is no need to add extra water. Water from vegetables is sufficient.

4. When the vegetables release water, increase the flame and continue cooking. But ensure, vegetables don’t stick to the bottom of the pan.

5. Grind coconut and cumin seeds in a mixer to a coarse paste. Then add shallots and pulse once without grinding too smooth.

6. Add this mixture to the cooked vegetables and mix gently.

7. When the vegetables are fully cooked, add four sprigs of curry leaves and quarter cup coconut oil, mix well, and serve hot.

8. You can close the lid for sometime after putting off the flame. The flavour of coconut oil and curry leaves perfectly blends with Avial.

Courtesy: Vanitha Magazine, July 5-18, 2025

Also read: Avial for Kozhikode Sadya

Also read a few more vegetarian side dish recipes prepared using yam and colocasia. Visit my page.