Avial recipe with steps: How to make Avial: The Malayali new year Vishu is at our doorsteps. On this occasion, the typical Malayali feast called sadhya is arranged in most homes. One of the star dishes in the lineup of yummy ones is Avial -- a yoghurt-based cumin-spiced curry with seasonal vegetables. Like other curries, the savoury avial is tangy, creamy and delicious. It is a popular dish during the Vishu festival where the sadhya is incomplete without avial. The use of coconut and spices give a distinct flavour to the dish.
Add drumsticks, carrots and potatoes first as they take longer to cook. Let this cook for 5-7 minutes.
See VideoMeanwhile, make the coconut paste. Blend coconut, chillies, jeera and rice coarsely with 1/4 cup water.
See VideoNow add the remaining vegetables to the vessel, coconut paste, salt and 1/2 cup of water and mix well. Cover with the lid and cook until the vegetables turn tender and soft. The vegetables, however, should not turn mushy.
See VideoNow add the whisked yoghurt and stir slowly. While you do this, keep the flame low to avoid overheating and curdling of yoghurt.
See VideoOnce it boils, turn off the flame and garnish with curry leaves and coconut oil. Serve hot with other items on the menu.
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