Kerala Style Pacha Mango Avial Recipe
Discover the vibrant flavors of Kerala with this delightful Pacha Mango Avial, a traditional vegetarian dish bursting with fresh vegetables, raw mango, and aromatic spices. This colorful side dish, typically served with steamed rice, is a celebration of the tropical bounty and is perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar) | 1 – finely chopped |
| Brinjal (Baingan/Eggplant) | 1 – finely chopped |
| Potato (Aloo) | 1 – finely diced |
| Elephant yam (Suran/Senai/Ratalu) | 1 – finely diced |
| Green beans (French Beans) | 6 – cut into 1-inch pieces |
| Mango (Raw) | 1 – cut into 1-inch lengthwise |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Fresh coconut | 1 cup – grated |
| Ginger | 1 tablespoon – julienned |
| 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 |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 120 kcal |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugars | 4 g |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
Preparation Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 minutes | 25 minutes | 40 minutes |
Servings
| Servings |
|---|
| 4 |
Instructions
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Grind the Coconut Mixture: To begin making Kerala Style Pacha Mango Avial, place fresh grated coconut, a few reserved green chillies, cumin seeds, and pearl onions into a mixer grinder. Add a little water to assist in grinding and coarsely blend the mixture. Transfer it to a bowl and set it aside for later use.
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Cook the Vegetables: Heat a kadai (wok) over medium heat. Add the chopped carrots, brinjal, potato, elephant yam, and green beans, cooking them with just enough water to cover the bottom of the pan. Cook until the vegetables are tender yet still firm, about 70% cooked, ensuring that all excess water evaporates.
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Add Turmeric: Once the vegetables reach the desired texture, sprinkle in the turmeric powder. Give everything a quick mix to ensure the turmeric coats the vegetables evenly. Continue cooking for a few more minutes until the vegetables are almost cooked through.
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Incorporate the Mango: Gently fold in the raw mango pieces into the cooked vegetables. Allow the mixture to simmer for an additional 7 minutes, letting the flavors meld together.
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Combine Coconut Mixture: Add the prepared coconut mixture and salt to taste, stirring carefully to combine all ingredients. Allow the dish to cook for about 2 minutes over low heat until the mixture thickens slightly. For a creamier version, you can stir in a few teaspoons of yogurt at this stage, mixing well before turning off the heat.
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Finish with Aromatics: Just before serving, add the fresh curry leaves and drizzle the coconut oil on top, stirring gently to infuse the oil’s fragrance throughout the dish.
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Serve: Plate the Kerala Style Pacha Mango Avial alongside steamed rice, paired beautifully with Pachai Sundakkai Puli Kuzhambu (Turkey Berry Tamarind-Based Gravy) and Cabbage Thoran (Poriyal) for a complete and satisfying Kerala-style meal.
This Kerala Style Pacha Mango Avial is not only a feast for the eyes with its bright colors but also a treat for the palate, offering a refreshing contrast of textures and flavors. Perfect for family gatherings or a delightful weeknight dinner, this dish embodies the essence of Kerala’s culinary heritage. Enjoy!
