Vadai Avial

Avial is a dish which is believed to have been originated from South India and is common in Kerala, and Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast.

Vadai Avial, one of my favourite dish prepared by my mother often. This coconut paste is similar to that of avial recipe. This goes well with plain rice or any South-Indian meals.

Ingredients :

Chana dal - 1 cup
Grated Coconut - 1/2 cup
Small onions - 2 nos
Green chilly - 8 nos
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Dry red chilli - 5 nos
Curry leaves - 2 string
Fennel seeds  - 1 tsp
Asafoetida - 1/4 tsp
Coconut oil - 2 tsp
Salt for taste

For Vadai: 

• Soak Chana dal, dry red chilly, fennel seeds and curry leaves for 1/2 hour 
• Grind into thick mixture with salt and Asafoetida 
• Make small Vadai and deep fry it 
• Keep aside 

For Avial:

• In a mixer, add freshly grated coconut, small onion, green chilly, and cumin seeds 
• Grind into paste with water (Not more than 1/4 cup)  
  
• Add turmeric powder and grind to coarse paste 
• In a pan, add in the coconut paste and cook on low flame for 5 minutes 
• Add salt required for the coconut mixture 
• The mixture will change colour, add in the Vadai 
• Cook in low flame till the mixture gets thick 
  
• Let all the moisture gets disappear 
• Add coconut oil and some curry leaves  

Easy to make and delicious recipe to try with your meal.