Avial is cooked differently in Kerala and Karnataka. In Kerala, the avial is thick with almost no gravy. In Karnataka, it is watery. Further, in Kerala, coconut oil is used. Yet another difference is that cumin (jeera) and turmeric are added in the Kerala version.
Finally, I decided to make an avial which had the specialties of both the states (the recipe I referred to is very common in Mangalore)
- Vegetables : I used carrots, beans and cucumber. Any vegetable can be used
- Coconut (1 cup)
- Cumin (jeera)
- green chillies
- Salt and Oil
- Cut the vegetables into 1.5 inch length, add salt and boil with about 2.5 cups of water
- Grind coconut, cumin and green chillies. Add this to the vegetables when the vegetables are half done.
- Add a bit of turmeric and let the vegetables and the coconut paste cook for about 5 minutes.
- Let the above simmer and cool
- Now, once the above has cooled down, add some curd and cook on medium flame for about a minute
- For a glazed look, add a spoon of oil and heat (in kerala, coconut oil is used).