An easy-to-make Avial recipe for your Onam celebrations

Onam, celebrated over a period of 10 days, is marked with much festivity that includes cultural performances, floral decor, snake boat races, and lavish feasts.

Onam Sadhya forms an important part of the festivities. The traditional Malayali spread is served on plantain leaves and includes over two dozen dishes including Avial, Kaaya varuthatha, Kichadi among others. The meal is often concluded with a delectable serving of Payasam, a milk-based dessert.

This Onam, whether you're cooking the entire lavish spread, or just want a taste of the Sadhya, this easy-to-make Avial recipe is sure to help in your kitchen endeavours.


Ingredients:
Raw plantain: 2
Elephant yam: 200 gm
Yellow cucumber: 200 gm
Carrot: 200 gm
Drumstick: 200 gm
Green beans: 200 gm
Ginger: 40 gm
Refined oil: 50 ml
Coconut oil: 100 ml
Turmeric powder
Curry leaves: A few
Grated coconut: 100 gm
Yoghurt: 100 gm
Cumin seeds: 7 gm
Green chillies: 2
Salt: To taste

Method
- Make a paste of cumin, coconut and 20 gm of ginger. Whisk yoghurt and make sure it is at room temperature
- Blanch vegetables one by one in the same water and retain stock
- Heat 50ml coconut and 50ml refined oil. Add mustard seeds to pop. Then add rest of the ginger (cut into thin juliennes)
- Add turmeric, slit green chillies and curry leaves
- Add blanched vegetables to the tempering
- Then add coconut paste and yoghurt and season lightly
- Let it simmer for a few seconds before removing from flame
- Add fresh coconut oil on the top and cover it. Serve warm.

* Note: Don't reheat the Avial, or the sauce will separate. There is no limit to the kind of vegetables that can be used to make Avial, the only criteria is that it should be a firm vegetable.



(Courtesy: Sudhir Nair, Executive Chef, Courtyard by Marriott Bengaluru ORR)