This mixed vegetable dish comes from the Southern state of Kerala, India. They love it there and is a part of all their festivals, ceremonies, and events. In its original form, it’s made of at least 13 vegetables comprising in total all parts of a plant – leaves, stems, branches, roots, leaves, etc. The main veggies are:
- Raw banana (green banana/plantain)
- Elephant foot yam
- Drumsticks (moringa pod)
- Snake gourd
- Wax gourd
- Carrots
- Beans
- Brinjal
- Curry leaves
- Coconut (grated)
My version (seen in the blog cover photo) is a little simpler as I didn’t have the drumsticks and the grated coconut, and it’s a little fluid compared to the original version which is much drier. But, I am going to share the original recipe below:
INGREDIENTS | QUANTITY |
crisp Vegetables (listed above) | 1 cup each |
Green chili | 3-4 pieces |
Coconut | 2 cups grated |
Yogurt | 1 1/2 cups |
Curry leaves | 2-3 |
Turmeric | 3/4 teaspoon |
Coconut oil | 1.5 tablespoon |
Water | 1/2 cup |
STEPS
- Wash all the vegetables.
- Cut them into long finger sizes.
- Put them in a heavy bottom vessel. Note: Place the hard vegetables like the drumstick and yam at the bottom, and then everything else on top.
- Add turmeric, salt, and water.
- Cook on medium heat and bring the water to a boil.
- In the meantime, grind the grated coconut and green chilies.
- Also, beat/whisk the yogurt if a pot set yogurt. I wouldn’t use Greek yogurt as it’s too bitter.
- Once the vegetables are all cooked, add the coconut-chili mixture, and stir everything gently.
- Leave it to cook for about 3 minutes.
- Then add the yogurt, and mix well.
- Turn the flame off.
- Add the curry leaves and drizzle lightly with coconut oil.
Serve with rice, pappadums, and a South Indian pickle.
Here is another recipe I came across which is nice too: Instant Pot Avial by My Heart Beets.
What do you think?
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