Rich and tasty Malabari avial

Malabari avial

When it comes to food, Malabar has its own way of making everything rich and tasty. Be it a simple badam milk or a tricky omanapola, chefs of northern Kerala will bring a yummy twist to the recipe. They lavish on spices and do not hesitate to take effort to whip out the perfect dish.

Like most of their dishes, avial from northern Kerala also stands different from the rest of the taste in it's making. Unlike, south, they don't add shallots to their avial, surprisingly. They also add curd to the avial to make the gravy thick, which makes it less curry-like but more 'stir-fryish.'

1 1/2 cups of sliced elephant foot yam (batonnet cut)
1 cup sliced ash gourd
1 cup sliced snake gourd
1 cup raw plantains sliced
4-5 French beans, sliced
4-5 long beans sliced
1/4 tsp turmeric powder
1/2 tsp chilli powder
5 green chillies, sliced
A handful of crushed curry leaves
1 cup sliced drumsticks
1/4 cup sliced bitter gourd
1/2 cup sliced raw mangoes
2 cups of scraped coconut
1/2 tsp cumin
Curry leaves as required
Salt as required
1 cup curd
2 tbsp coconut oil

Mix ingredient no 1 with ingredient no 2 and bring to a boil
Add drumsticks and bitter gourd to it and stir well
Add in the mango slices
Crush ingredient no 5 and add to the avial
Add salt and mix well
Beat the curd and add it to the avial
Pour coconut oil and curry leaves on top of avial
Cook for a minute
Serve along with rice

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