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. Tastes Yum and can be had just like that as brunch/tea time nom nom. So here is the recipe.

Pictorial Description of Thrissur Avial:

1. Slice all the vegetables to avial cut. Cook them in a mud pot (preferably) with turmeric powder, chilli powder and salt.
2. Generally drumstick, carrot, beans,cluster beans, white pumpkin, yellow pumpkin, yam, flat beans are used. Choice of vegetables is yours. Few add little bit of bitter gourd as well to balance all the taste.
3. 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.
4. Meanwhile grind together grated coconut, cumin, shallots and green chilli coarsely. Not to a very fine paste.
5. Also beat the curd in a bowl until smooth. Curd has to be sour to get exact taste.
6. Once vegetables are almost cooked, 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.
7. Let it cook until vegetables are completely cooked. Now add ground coconut paste. Fluff/toss it gently. Pour in some coconut oil and few curry leaves.
8. 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:

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Thrissur Avial

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Thrissur style avial

Course: Side Dish

Cuisine: Kerala cuisine

Author: Jinoo Jayakrishnan

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

1. Slice all the vegetables to avial cut. Cook them in a mud pot (preferably) with turmeric powder, chilli powder and salt.

2. 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.

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

   
   

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

   
   

5. Once vegetables are almost cooked, Add the beaten curd to the vegetables. Toss them gently.
   

   
   

6. 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.

   
   

7. 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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