When I heard this recipe from my neighbour  Mrs. Sandhya, I was surprised and asked her..Avial with tamarind?… she said yes and she continued to share her experience of enjoying this  recipe at her friend’s place and was kind enough to share the same with me.  The procedure goes as below:

avial-north kerala-1 avial-north kerala-2 avial-north kerala-3


I have used cucumber, broad beans(avarakkai), cluster beans(kothavarangai), carrot, drumstick, potato and raw banana.  You can choose your own combination of vegetables in fact, my friend has added a small piece of bitter gourd and tasted really good.

Mixed vegetables                             1 big bowl

Tamarind                                             gooseberry size

Coconut oil                                         1 + 2 spoons

Turmeric powder                             ¼ spoon

Chilli powder                                     ½  spoon

Green chilly                                        2

Salt                                                         as required

For grinding:

Coconut                                               1 cup

Jeera                                                     1 spoon

Curry leaves                                      3 strips

Small onion                                       2

Green chilly                                       4


  • Wash and cut vegetables into uniform sized pieces.

  • Peel off skin of onions.

  • Slit 2 green chillies.

  • Soak tamarind and extract juice.

  • Dry grind coconut, jeera, small onions, curry leaves(few) and green chillies(4), without water.

  • Heat one spoon of coconut oil in a thick bottomed vessel or mud pot, add vegetables, sauté for 2 minutes.

  • Add turmeric powder and chilli powder, sprinkle water and allow to boil and cook.

  • Add tamarind juice after 3 minutes.

  • Add salt,  curry leaves and green chillies.

  • Mix well and allow to cook well.

  • Once fully done, add the dry ground paste, mix well and allow to boil for 2 minutes and switch off.

  • Add coconut oil(2 spoons) and curry leaves.




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