Traditional Indian Avial (Aviyal) Recipe – Food with Chetna

Cooking with Nimisha in Mumbai.

Avial is a special south Indian mixed vegetable recipe which is made in many ways. Every state has its own method of making Avial.

Here I am catching up with my cousin Nimisha, who shows me how to make it the Andhra way. This is very simple and delicious recipe and also very healthy. Enjoy it with dosa, puri or plain rice.

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Chetna Makan appeared on the Great British Bake Off in 2014, stay tuned for more exciting recipes.
Category
Howto & Style
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Comments

mehmud says:

Nice.. And greetings from India. 🙂

Santanu Datta says:

Adding a little sugar to everything is a very Bengali thing to do.

Karl Donatella says:

I’m still waiting for your Chicken Pathia recipe after one year 🙁

emeru24 says:

what spices did she have in the box? it looked so beautiful !

Noemi Molinari says:

Your cousin is so lovely! 🙂 awesome recipe

Surbhi Kumar says:

Is there any substitute for white pumpkin? I don’t see in the vegetable market.

Vishwa Ramesh says:

Great recipe! It is a really good accompaniment to some hot Rasam rice or Onion Sambhar rice. Thinking about it makes my mouth water.

It is also really forgiving in terms of what vegetables you add in it. I think traditionally, they add eggplant (the green ones), carrots, pumpkins, yams, tindoras, drumsticks, raw plantains, snake gourds etc. Typically vegetables that can all be cut into similar sizes and doesn’t boil into a mush when you cook it can be thrown in.

Thanks for sharing this guys. I’m going to try it out soon.

Rasmus Poulsen says:

Enthusiasm is my favorite ingredient 🙂

Jasmine Bhanti says:

U guys r so cute n sweet, laughing Lolz yaya 1 more different dishes thank u

Teri Scallon says:

Looks great!

Yoshiko Yeto says:

This avial looks so wonderful! You come from a family of very talented cooks! Thanks to your cousin for sharing her culinary knowledge.

Rohit Rao says:

Love it. Can’t wait to try it. Such a simple yet delicious recipe.

But just want to share with everyone that Olive Oil has a low smoke point so heating it up for Indian cooking like tadkas etc causes it release a lot of free radicals. It is best to use a vegetable oil and add the tadka at the end so that oil is heated only for a short while and not throughout the cooking process.

Secondly please please avoid using the microwave. Recent studies have shown that the way microwaves generate heat (by agitating water molecules) it ruptures the food cells and protein. It isn’t healthy in the long run.

MsRaconteur says:

Love this!! Can you do some pie recipes??

Andrea Gianopoulos says:

Yum! Looks delicious. Adding the ingredients to my grocery list.

Mehdi Bensaud says:

Chetna can you make the dobos torte you made on bake off so we can see how to make it because it looked beautiful on bake off

Kamaljit Gill says:

hi chetna,i want curry leave plant .how to grow this plant in uk . plz tell me .

Bernadine h says:

what a fantastic recipe. You and your cousin are great! If you don’t have access to fresh coconut is there any other substitutes??. Thanks so much for sharing

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