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Thrissur style Avial recipe | sadya avial recipe

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Thrissur style Avial
avial shot taken in 2017

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. 
Thrissur style Avial recipe
avial shot taken in 2018

quick video of thrissur avial recipe

Pictorial Description of Thrissur Avial:

1.Slice all the vegetables to avial cut.

Thrissur style Avial recipe

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.

Thrissur style Avial recipe

3.lastly add the white pumpkins at top and add turmeric powder and salt.

Thrissur style Avial recipe

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.

Thrissur style Avial recipe

5.Meanwhile grind together grated coconut, cumin, shallots and green chilli coarsely. Not to a very fine paste.

Thrissur style Avial recipe

6. Also beat the curd in a bowl until smooth. Curd has to be sour to get exact taste.

Thrissur style Avial recipe

7. toss the pan to mix all the vegetables. 

Thrissur style Avial recipe

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. 

Thrissur style Avial recipe

9. Let it cook until vegetables are completely cooked. Now add ground coconut paste. Fluff/toss it gently.

Thrissur style Avial recipe

10. when it starts to boil, Pour in some coconut oil and few curry leaves. close immediately. 

Thrissur style Avial recipe

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 Avial

Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients

  • 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

to grind

  • 1/4-1/2 cup grated coconut
  • 1 tsp cumin seeds
  • 3-4 medium sized shallots
  • 2 nos green chilli

Instructions

  • Slice all the vegetables to avial cut. Cook them in a mud pot (preferably) with turmeric powder, chilli powder and salt.
  • 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.
  • Meanwhile grind together grated coconut, cumin, shallots and green chilli coarsely. Not to a very fine paste.
  • Also beat the curd in a bowl until smooth. Curd has to be sour to get exact taste.
  • Once vegetables are almost cooked, Add the beaten curd to the vegetables. Toss them gently.

  • 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.
  • 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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One Comment

  1. For 30 minutes, towards the end you said to close and leave. When to switch off gas?

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