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Mrs Padmini Kesavapany  has a special interest to bring an authentic flavor to the dishes and explores in detail the ways to make them.  Here she shares her recipe on ‘Avial’ a Kerala dish.


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Avial is a dish from Kerala.  It is served at most festive occasions.


Long Beans – 150 grams;

Carrot – 100 grams;

Raw Bannana – 200 grams.

(All cut julienne to the same length and thickness)

2. Pounded dried chilli – 1 table spoon;

Cumin powder – 11/2 teaspoons

Salt – 21/2 teaspoons

water – 21/2 cups.

(combine and bring to boil.  Add vegetables)

3. Thick yoghurt – 1 cup

pounded green chillies -3

(combine and set aside)

4.  Grated coconut – 1 cup

Cumin seed -1/2 teaspoon

small sized onions -100 gram

water – 3/4 cup

(Grind to find paste and set aside)


Curry leaf – 2 stalks

Dried Chillies – 2 (broken)

Mustard Seed – 1 teaspoon

Cumin Seed – 1/2 Teaspoon

Sliced Small Onions – 20 grams (optional)

Coconut oil – 1/8 cup

(to fry the above)


  1. Cook Vegetables listed in  number one (do not overcook)
  2. Add yoghurt and grated coconut mixture and allow to boil once ( do not boil till dry)
  3. Fry those listed in number five and add to the Avial, when it is still hot.

NOTE:  Standard Americal cup and spoon (level) measurements are used for this recipe.


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