Avial – Veg Stew

Avial – Veg Stew –

In Tamizh, the term avial does not denote a recipe but the process of boiling something. We can pretty much boil anything and make a stew out of it. In South India, avial usually refers to a vegetable stew made with coconut and yogurt. Even meats can be stewed in similar fashion but they are not as popular as the veg variant.

Texture and flavours must go hand in hand in a recipe like this. You cannot possibly make a great tasting avial if you fail to get the texture right. So, how to get the best texture? Simple, do not add yogurt when the pot is hot! Whisk the curd to a smooth consistency in a pot at room temperature and gradually introduce heat to bring it to a mild simmer. Should you follow this technique, you yogurt will not churn and form lumps. As a result you are guaranteed to enjoy the best avial ever.

Our recipe will yield 6 servings, with 348 kilocalories in each. To make avial you will need the ingredients listed below,

Ingredients, Measurements & Nutritional Values

For Coconut Paste
Fresh coconut	100 grams
Cashew nut	30 grams
Shallot	50 grams
Green chilli	2
Cumin seeds	1 teaspoon
To Saute Coconut Paste
Coconut oil	1 tablespoon
Mustard seeds	1 teaspoon
Asafoetida	A pinch
Curry leaves	A sprig
Everything else
Yogurt	600 grams
Dry mango powder	1 teaspoon
Turmeric powder	1 teaspoon
Salt	To taste
Water	500 ml
Bottle gourd (Calabash)	200 grams
Apple gourd (Tinda)	100 grams
Green beans	200 grams
Radish	100 grams
Carrot	100 grams
Turnip	100 grams
Coconut oil	1 tablespoon

Click on the nutritional chart below to zoom

Video Walk Through – Avial – Veg Stew

Instructions – Avial – Veg Stew

Note –

• Do not use anything but coconut oil. This is a must.
• You can use pretty much any vegetables you want. Cooking time may vary depending on the vegetables used.

Prep & Season Coconut Paste

1. To a grinder add fresh coconut meat, cashew nuts, shallots, green chillies and cumin seeds.
2. Grind to a semi coarse paste.
3. Set a pan on medium heat and add coconut oil.
4. Once the oil heats up, add mustard seeds, curry leaves and coconut paste. Saute for two minutes and set aside.

Make Avial

1. Take a heavy bottomed pot at room temperature.
2. Add yogurt, dry mango powder, turmeric powder and salt to your taste. Add little water and whisk to a smooth consistency.
3. Move the pot to a stove top and set the heat to the low. Mix well and allow it to cook for 5 minutes.
4. Add the seasoned coconut paste. Mix well and bring it to a simmer.
5. Add chopped vegetables, mix well and bring to a simmer.
6. Add coconut oil, cover with a tight lid and cook for 30 minutes.
7. 30 minutes later, adjust the salt to your liking. Mix well and remove from heat in 2 minutes.

Serve hot with any plain rice, millet or bread of your choice.

Avial – Veg Stew, another healthy recipe, the hissing cooker way.