Kerala Avial with Medu Vada

⏱️ 45m Prep🔥 45m Cook
Primary Dish

Kerala Avial

Ingredients

  • • 150 g Yam (Chenai)
  • • 100 g Drumstick
  • • 100 g Raw Plantain
  • • 100 g Carrots
  • • 100 g Fresh Coconut (grated)
  • • 2 tsp Cumin seeds
  • • 3 Green chilies
  • • 100 ml Coconut oil
  • • 1 tsp Turmeric powder
  • • 1 sprig Curry leaves

Cooking Steps

1

Cut all vegetables into 2-inch long batons.

2

Pressure cook the vegetables with turmeric and minimal water for 1 whistle.

3

Blender: Grind coconut, cumin, and green chilies into a coarse paste.

4

Add the coconut paste to the cooked vegetables and simmer for 5 minutes.

5

Finish by drizzling raw coconut oil and adding fresh curry leaves.

The Perfect Pairing

Medu Vada

Ingredients

  • • 250 g Urad Dal (split black gram)
  • • 1 tsp Black peppercorns (crushed)
  • • 1 tbsp Ginger (finely chopped)
  • • 2 tbsp Fresh cilantro (chopped)
  • • 1 tsp Salt
  • • 500 ml Oil (for deep frying)

Cooking Steps

1

Soak Urad dal for 4 hours, drain water, and grind in blender to a fluffy, thick batter with minimal water.

2

Fold in crushed peppercorns, ginger, cilantro, and salt.

3

Heat oil in a deep vessel on the stove.

4

Shape portions of batter into donuts with a hole in the center using wet palms.

5

Fry until golden brown and crispy on the outside.