Thrissur style avial is slightly different from the normal palakad avial. The difference is the inclusion of shallots/small onions in avial. We roughly grind them and add it along with the vegetables. Also turmeric powder is added to it. In the typical Avial we don’t add turmeric powder.
there are some do’s and dont’s in making avial.
- do not use much water/no water if possible. vegetables have to be cooked from the water released from vegetables itself. so use more white pumpkins so that more water is released.
- layer the vegetables in the order of its time taken to cook. more time at the bottom, vegetables that take less time taken should be at the top.
- vegetables have to be cut at the same length and width for a good presentation and even cooking.
- adding small onions are optional but dont add too much.
quick video of thrissur avial recipe
Pictorial Description of Thrissur Avial:
1.Slice all the vegetables to avial cut.
2. Cook them in a mud pot (preferably). layer the vegetables. first goes yam, raw banana, yard long beans, beans, cluster beans, carrots, drumstick, yellow pumpkin.
3.lastly add the white pumpkins at top and add turmeric powder and salt.
4.Close and cook in simmer. The moisture in the vegetables are sufficient for the avial to get cooked. If not check in between and sprinkle little water.
5.Meanwhile grind together grated coconut, cumin, shallots and green chilli coarsely. Not to a very fine paste.
6. Also beat the curd in a bowl until smooth. Curd has to be sour to get exact taste.
7. toss the pan to mix all the vegetables.
8. Once vegetables are almost cooked, check the yam as it takes more time to cook. Add the beaten curd to the vegetables, toss it. Usually we don’t use any spatulas to mix. Just toss the vegetables to get everything mixed up.close again and cook for 5 more minutes.
9. Let it cook until vegetables are completely cooked. Now add ground coconut paste. Fluff/toss it gently.
10. when it starts to boil, Pour in some coconut oil and few curry leaves. close immediately.
Close it with banana leaf it you get it to get a unique flavor. If not just leave it closed for 30 min before serving.
Thrissur Avial Recipe:
Thrissur style avial
- 3-3 1/2 cups mixed vegetables of your choice avial cut (slit lengthwise thinly)
- 1 cup curd beaten
- 1 tbsp coconut oil
- 1 spring curry leaves
- 1/4-1/2 cup grated coconut
- 1 tsp cumin seeds
- 3-4 medium sized shallots
- 2 nos green chilli
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Slice all the vegetables to avial cut. Cook them in a mud pot (preferably) with turmeric powder, chilli powder and salt.
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Close and cook in simmer. The moisture in the vegetables are sufficient for the avial to get cooked. If not check in between and sprinkle little water.
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Meanwhile grind together grated coconut, cumin, shallots and green chilli coarsely. Not to a very fine paste.
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Also beat the curd in a bowl until smooth. Curd has to be sour to get exact taste.
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Once vegetables are almost cooked, Add the beaten curd to the vegetables. Toss them gently.
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Let it cook until vegetables are completely cooked. Now add ground coconut paste. Toss it gently. Pour in some coconut oil and few curry leaves.
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Close it with banana leaf to get a unique flavor. If not just leave it closed for 30 min before serving.
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