Avial is a thick, vegetable-based dish with origins in the Kerala region. It's traditionally served at lunchtime as an essential side to rice and curry chicken or fish dishes. Avial can be found on some menus outside of India but not always made from scratch as it would be back home - you'll need to ask ahead if your Indian restaurant has this option!
Avial is essentially mashed vegetables mixed together with ground coconut meat, spiced liberally with salt and chili powder (or other spicy seasonings). There are many different varieties depending on where it comes from: for example, avials cooked by central Travancore use less water than what typical Kerala versions call for while still remaining richly flavorsome thanks to generous amounts of vegetables and spices with a thinner gravy than the Aviyal made in other parts of South India.
AVIYAL is an excellent South Indian Recipe for side dish. This is not a simple dish to prepare but if you follow the instructions properly then you will certainly enjoy the result.
Cut vegetables even sized lengthy pieces except yam (seppankizhangu).
Boil yam separately and peel skin and use it in aviyal.
Boil all the vegetables with just enough, water, salt, and turmeric until tender.
Grind the ingredients and keep aside.
When the vegetables are done stir in the ground paste and keep in flame till they blend each other.
Add salt.
Remove from flame and add curd and season with coconut oil and curry leaves.
Serve with adai or rice.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.