Avial is a vegetable stew with many variations. This one is full of local pumpkins, yams, and beans available during Onam, Kerala’s harvest festival.
Onam Avial Recipe
20 - 30 minutes
50 - 60 minutes
2 (12-inch) drumsticks – cut in 3-inch segments with the outer fibrous strands removed
½ field cucumber, peeled and seeded and cut into 3-inch long pieces
2 potatoes sliced in wedges
1 plantain – cut in half and sliced in wedges
1 small Indian eggplant, cut in wedges
2 red onions, cut in lengthwise wedges
2 carrots, peeled and cut in 2-inch long wedges
2 yams, cut in wedges
½ cup butternut squash (or a firm pumpkin) cut in wedges
4 long green chilies – slit along the sides but left intact
1 cup green beans – tips removed
2 teaspoons ground coriander
1½ teaspoons salt – plus to taste at the finish
2 cups water
4 small tomatoes – peeled and sliced
2 okra, halved
20–30 fresh curry leaves – divided
3-4 cloves garlic
6 shallots, cut in lengthwise slices
1 cup fresh or frozen grated coconut
½ teaspoon cumin seeds
1 Tablespoon black mustard seeds – crushed in a mortar and pestle
4 Tablespoons coconut oil
- Place the drumsticks, cucumber, potato, plantain, eggplant, onions, carrots, yam, squash, chilies, green beans in a pot and add the turmeric, coriander, salt and water and bring to a boil then boil for 10 minutes.
- Add the tomatoes, okra and curry leaves and continue to boil another 5 minutes.
- Place the garlic and shallots in a food processor and pulse to a fine paste then add to the vegetables and cook on low heat while you make the next paste.
- Place the coconut and cumin seeds in the food processor and grind to a smooth paste and stir into to the vegetables, cover with a lid and cook 2 to 3 minutes.
- Crush the mustard seeds and add them and the coconut oil.
- Taste the stew and adjust salt seasoning to taste.
- Enjoy with your favourite fish, chicken or meat dish.