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    Avial (Requires Blender)

    watch the jar ↓

    A bowl of avial: long-cut vegetables and drumstick in a pale yellow coconut gravy with curry leaves500+ cooks
    ★ 4.5
    • Total time:55min
    • Your hands-on time:21min you
    • Longest hands-free stretch:25min free

    How upliance makes avial (requires blender), step by step

    Outside the jar · your mixer
    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Avial. Done.
    21 min35 min
    1. upliance, upliance

      This cooks it.

      • MIX
      • COOK
      • STIR
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, mixes, stirs and cooks, and the screen tells you what to drop in next. Scroll to watch it make avial from above.

    2. You, 15 min

      Cut the veg long

      +−What's on you?

      Avial is all about long pieces, so this is real knife work. Peel 60 g carrot, 100 g ash gourd, 1 raw banana and 80 g snake gourd and cut them into long fingers. Cut 2 drumsticks into 8 pieces each and halve 60 g french beans. Peel 6 garlic cloves, pull the stem off 1 green chilli, wash 15 curry leaves and finely chop a few coriander stems for the end. No fine chopping for the jar.

    3. You, 3 min

      Grind the coconut paste

      +−Why the mixer?

      This recipe grinds its paste in a regular mixer jar, not in upliance (that's the blender in the name). Put 60 g coconut, 6 garlic cloves, 1 green chilli, 2 tsp jeera and 60 g water in the mixer and grind it. Avial paste is meant to be a little coarse; grind once more if you want it smoother. Keep it aside for drop 2.

    4. You, 1 min

      Drop 1 of 2

      +−What goes in

      All the cut vegetables, 80 ml water, 1¼ tsp salt and ¼ tsp turmeric. Lid and crown on. upliance weighs each one as it lands.

    5. Line drawing: jar with lid and crown on
      upliance, 10 min

      Cooks the veg tender

      +−What's the jar doing?

      upliance turns the salt and turmeric through the vegetables, then cooks them with the lid on, stirring slowly, so the hard ones (drumstick, raw banana, carrot) soften in the turmeric water without breaking up.

    6. You, 30 s

      Drop 2 of 2

      +−What goes in

      15 curry leaves, 2 tbsp coconut oil and all of the coconut paste, right on top of the cooked vegetables. That's the last drop.

    7. Line drawing: jar with lid and crown on
      upliance, 25 min

      Cooks it into avial

      25MIN FREEput the rice on
      +−What's the jar doing?

      upliance folds the paste, curry leaves and coconut oil through the vegetables, then cooks it all with the lid on, stirring slowly, till the raw coconut smell is gone and the paste clings to every piece. It gives it one more turn halfway. About 25 minutes free: put the rice or appam on.

    8. You, 2 min

      Curd in. Serve.

      +−Finish

      Spoon the avial into a bowl. If you like it tangy, stir in 50 g thick curd (optional). Scatter 4 stems of finely chopped coriander over it and serve with appam, steamed rice, matta rice or Malabar parotta.

    Your 55 minutes, split

    You: 21 min
    cut veg · grind paste · 2 drops · curd
    upliance: 35 min25 free
    mix · cook · stir
    upliance: a steel jar on a smart base with a touchscreen

    You: 21 min. upliance: 35 min.

    Get upliance
    Full recipeIngredients by drop and every step+−

    Kerala avial: carrot, drumstick, beans, ash gourd, raw banana and snake gourd cooked tender in a coconut, jeera and green chilli paste with curry leaves and coconut oil, finished, if you like, with a spoon of curd. This gravy version is inspired by Central Travancore. Pair it with appam, steamed rice, matta rice or Malabar parotta.

    South Indian, Kerala. Veg side dish. Serves 2. About 55 min start to finish; about 21 min of it is you. Cooked 500+ times on upliance.

    Ingredients (2 servings)

    Coconut pasteground in your mixer

    • Coconut flesh60 g
    • Garlic peeled6 cloves
    • Green chilli top stem removed1
    • Jeera 2 tsp
    • Water for grinding60 g

    Drop 1cooked tender ~10 min

    • Carrot peeled, long cuts60 g
    • Drumstick washed, cut in 82 stems
    • French beans trimmed, cut in half60 g
    • Ash gourd peeled, long cuts100 g
    • Raw banana peeled, long cuts1
    • Snake gourd peeled, long cuts80 g
    • Water 80 ml
    • Salt 1¼ tsp
    • Turmeric ¼ tsp

    Drop 2cooked ~25 min

    • Curry leaves washed15 leaves
    • Coconut oil 2 tbsp
    • Coconut paste from aboveall of it

    To serve

    • Thick curd optional50 g
    • Coriander leaves fine-chopped4 stems

    Steps

    1. Prep (you, ~15 min). Peel the carrot, ash gourd, raw banana and snake gourd and cut them into long fingers. Cut the drumsticks into 8 pieces each and halve the french beans. Peel the garlic, pull the stem off the green chilli, wash the curry leaves and finely chop the coriander.
    2. Paste (you, ~3 min, in your mixer). Grind the coconut, garlic, green chilli, jeera and 60 g water into a coarse paste. Grind again if you want it smoother. Keep it aside.
    3. Drop 1 (you, 1 min). Put all the vegetables, 80 ml water, the salt and turmeric into the jar. Lid and crown on.
    4. upliance, 10 min. It mixes in the salt and turmeric, then cooks the vegetables with the lid on, stirring slowly, till they are tender.
    5. Drop 2 (you, 30 s). Add the curry leaves, coconut oil and all of the coconut paste.
    6. upliance, ~25 min. It mixes the paste through, then cooks the avial with the lid on, stirring slowly, till the coconut is cooked and coats every piece. This is your free time: about 25 minutes.
    7. Serve (you, 2 min). Spoon into a bowl, stir in the thick curd if using, top with chopped coriander and serve with appam, steamed rice, matta rice or Malabar parotta.
    More recipesCooked 500+ times on upliance