Avial, a mix of colorful vegetables in a coconut paste.If you will notice, tell me the difference? Ya this one is white.

Well this one is also a Palakkad special recipe where avial is made without any coloring ingredient as  if the vegs just standout and speak for themselves on a white canvas.All the colors just gleam thorough the white tangy coconut paste .My ancestral home’s age old recipe for aviyal strictly tells to stay away from all vegetables that have a sliminess.No root veg except carrot and yam is used.

Carrot may be a new addition in the later years .Only indigenously available vegetables were used to make aviyal . The sourness always comes from curd not tomato or tamarind.The surprise element is a small piece of bitter gourd added to balance off everything Even the coconut is not scrapped till the bottom brown part because it will alter the color.Much care goes into keeping the aviyal white.Almost like the malayalee trying to keep his white clothes pure white with Ujala,Right!! I don’t really strive so hard for the color but my effort is to bring back the same taste.

INGREDIENTS

Kumbalanga /  Ashgourd- 1 cup or less
Padavalanga / Snake gourd- 1/3 of 1 whole
Chena /Yam-3/4 cup (can use frozen suran)
Muringakkai / drumstick-2 (can use frozen)
Neelan payar / String beans-5 or 6
Kaya / Raw banana-1/2 of  1 whole-I do not discard the green peel
Carrot- 1
Kovaka / Tindora- 5 or 6 (can use frozen tindora)
Pavakka / Bitter gourd- 1/4 of 1 whole
Amarakkai / Avarakai / the wide beans-5 or 6
Vazhuthanga / Brinjal- 2 if small

To grind:
Coconut grated -1 1/2 cup
Jeera- 1/4 tsp
Green chili -2
Curd/Yogurt -1 cup -it should be thick really sour.Yes , it should make u squint 🙂 on tasting….
Raw coconut oil and curry leaves to season.

Method