F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Anu's Avial
© Petrina Tinslay

Anu's Avial

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4 to 6
  • FAST
  • VEGETARIAN

Avial, a favorite of Aniamma Philip's daughter-in-law, Anu Mathew, is a stew made with ordinary vegetables like cucumber, carrot, potato and string beans. What makes the combination exotic is the pungent mixture of fresh coconut, green chiles, garlic and cumin that's folded in at the end, cooled by a bit of creamy whole-milk yogurt. Avial is also one of the traditional dishes in sadhya, a vegetarian feast presented on banana leaves at family celebrations.

  1. 1 medium cucumber—peeled, seeded and cut into 3-by-1/3-inch sticks
  2. 1 baking potato (1/2 pound), peeled and cut into 1-by-1/4-inch matchsticks
  3. 1 medium carrot, cut into 1-by-1/4-inch matchsticks
  4. 3 ounces green beans, cut into 1-inch lengths
  5. 1 medium tomato, coarsely chopped
  6. 5 long hot green chiles—3 halved lengthwise and seeded, 2 seeded and thinly sliced crosswise
  7. 5 tablespoons vegetable oil
  8. 1 cup water
  9. 1 teaspoon turmeric
  10. 1 1/2 cups (5 1/4 ounces) shredded unsweetened coconut
  11. 3 medium shallots, very thinly sliced
  12. 1 garlic clove, very thinly sliced
  13. 1/2 teaspoon cumin seeds
  14. 12 fresh curry leaves
  15. 1 underripe banana, cut into 1-by-1/4-inch sticks
  16. 1 cup plain whole-milk yogurt
  17. Salt
  1. In a large saucepan, combine the cucumber, potato, carrot, beans, tomato, the halved chiles and 2 tablespoons of the vegetable oil. Add the water and turmeric and bring to a simmer over high heat. Reduce the heat to moderate, cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
  2. In a food processor, combine the sliced chiles, coconut, shallots, garlic and cumin seeds and process to a paste. Stir the paste into the vegetables and simmer for 4 minutes.
  3. In a small skillet, heat the remaining 3 tablespoons of oil until shimmering. Add the curry leaves and fry over high heat until sizzling, about 10 seconds. Add the oil and fried curry leaves to the stew, along with the banana and simmer for 1 minute. Stir in the yogurt. Season with salt and serve.
Serve With Steamed white rice.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive the latest on food, restaurants and trends 3x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Harold Dieterle is a passionate fan of the TV series Game of Thrones.
    More than 700 all-star recipes for all occasions. Easy-to-use Wine and Beer Pairings and Best New Chef recipes.