International Cuisine

Kerala Pacha Mango Avial – Tangy Mango & Vegetable Delight

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Kerala Style Pacha Mango Avial Recipe

Avial is an iconic Kerala dish, celebrated for its rich medley of vegetables and creamy coconut-based sauce. The Kerala Style Pacha Mango Avial offers a refreshing variation of the traditional recipe by incorporating the tangy zing of raw mangoes. This vibrant dish is both nutritious and flavorful, making it an excellent side dish for a balanced, hearty meal. Whether served with steamed rice, parotta, or a flavorful curry, this side dish will elevate your Kerala-inspired feast.

Cuisine: Kerala Recipes

Course: Side Dish

Diet: Vegetarian

Ingredients

Ingredient Name Quantity
Carrot (Gajjar), finely chopped 1
Brinjal (Baingan/Eggplant), finely chopped 1
Potato (Aloo), finely diced 1
Elephant yam (Suran/Senai/Ratalu), finely diced 1
Green beans (French Beans), cut into 1-inch pieces 6
Mango (Raw), cut into 1-inch pieces, stoned 1
Turmeric powder (Haldi) 1/4 teaspoon
Fresh coconut, grated 1 cup
Ginger, julienned 1 tablespoon
Green Chillies 6
Cumin seeds (Jeera) 1/2 teaspoon
Pearl onions (Sambar Onions) 1 cup
Curry leaves 2 sprigs
Coconut oil 1 tablespoon
Salt To taste

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Instructions

  1. Grind the Coconut Mixture:
    In a mixer grinder, coarsely grind the grated fresh coconut, green chillies (reserve a few for later), cumin seeds, and pearl onions. Add a little water to help the grinding process. Once ground, set the mixture aside in a bowl.

  2. Cook the Vegetables:
    In a kadai (wide, shallow pan) placed on medium heat, add the chopped vegetables: carrot, brinjal, potato, elephant yam, and green beans. Add just enough water to cover the vegetables. The goal is to cook the vegetables until they are 70% done (al dente), allowing the water to evaporate once the vegetables are cooked. Avoid overcooking the vegetables.

  3. Add Turmeric Powder:
    Once the vegetables are firm, add the turmeric powder. Stir it in and cook for a further 2-3 minutes to allow the turmeric flavor to infuse.

  4. Add Raw Mango:
    Add the raw mango pieces to the cooked vegetables and stir gently. Cook for an additional 7 minutes, allowing the mango to soften and absorb the flavors of the vegetables.

  5. Mix in the Coconut Paste:
    Add the coarsely ground coconut mixture to the vegetables. Season with salt to taste and stir the ingredients carefully to combine them. Continue cooking on low heat for about 2 minutes. If you prefer a more gravy-like consistency, you can add a few teaspoons of yogurt to the mix and stir well. Turn off the heat immediately after.

  6. Finish with Curry Leaves and Coconut Oil:
    Finally, add the curry leaves to the dish, followed by coconut oil (optional but recommended for added richness). Give everything a final mix.

  7. Serve:
    Kerala Style Pacha Mango Avial is now ready to be served! Enjoy this traditional, comforting dish with Steamed Rice, Pachai Sundakkai Puli Kuzhambu (Turkey Berry Tamarind Gravy), and Cabbage Thoran (Poriyal) for a complete and satisfying Kerala lunch.

This vibrant, delicious side dish perfectly balances the tang of mango with the earthy sweetness of mixed vegetables, all brought together with the creaminess of coconut. It makes a flavorful accompaniment to any meal, adding both color and taste to your plate. Whether for a special occasion or a simple weekday lunch, Kerala Style Pacha Mango Avial will surely delight your taste buds with every bite!

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