Avial Rice

Time

25 Minutes

SERVINGS

1

NUTRITION

80 Calories

Category: Rice & Vegetable Stew/Gravy


Cuisine: South Indian Cuisine


Fun Fact: The term 'Avial' refers to 'boiling' or 'cooking dishes' in water which depicts the way to prepare this particular dish. There are many stories behind the journey of Avial. One of it goes about when Bhima, who was one of the Pandava brothers, invented this dish when he worked as a cook. During his time of exile, he was gives kitchen responsibility in the court of King Virata. Since he did not know what to prepare, all he did was chop up all veggies available there, boiled it together and added a topping of grated coconut on top.

Avial is a vegetarian dish, originated from the southern part of India and is popularly consumed in southern states. Avial is a mixture of many vegetables cooked in coconut based gravy. Any Keralite wedding, Sadhya / mean would be incomplete without this dish. Similarly, people especially the Brahmin Community in Tamilnadu give special place to Avial during festivals, special occasions and weddings. Specifically, the Pongal Meal, the Harvest Feast, is incomplete without this healthy vegetarian dish.

₹ 110.00

Qty

 
Ingredients


Rice

Ghee

Cooking mix (contains turmeric)

Vegetables – (any 4 vegetables, depending seasonal availability - cluster beans, round cucumber, flat beans or field beans, ridge gourd, pumpkin)

Green chilies

Curry leaves

Avial mix (contains coconut powder, coarsely ground jeera)

Salt

Curd

Cooking Utensils

Pressure cooker

Cooking vessel

Rice Cooker (optional)

Instructions

Preparation

  1. Wash all the vegetables and cut them into 1 inch long pieces.
  2. Slit the green chilies lengthwise, keep aside.
  3. Wash curry leaves in water, keep aside.
  4. Wash Rice in water, soak in water for 10 minutes; drain and keep aside.

Cooking

For Avial -

  1. Heat 2 cups of water in a cooking vessel. Add cooking mix, slit green chillies, curry leaves to it.
  2. Once water starts to boil, add the cut Vegetables to it. Close a lid and cook on low flame for 15-20 minutes or until all the vegetables are completely cooked. If water evaporates, add a cup of water to it and continue cooking.
  3. Add Avial Mix and Salt let it boil for 2-3 minutes.

Alternate Option for Avial -

  1. Add all the cut Vegetables, slit Green Chillies and a Cooking Mix in a Pressure Cooker and cook for 3 whistles.
  2. Once the pressure is gone, open the lid and add Avial Mix & Salt and let it boil for 2-3 minutes.

For Rice -

  1. Cook Rice in the Pressure Cooker or the Rice Cooker. Water shall be twice the quantity of Rice to cook.

Ready to Serve

  1. Add Avial in the serving bowl, add Curd and serve hot with Steamed Rice along with Ghee.

Tip: The Avial can be stored without adding the curd. While using later time, add curd after re-heating and serve.