You make me so happy when you present a dish from my part of the world! I was even happier when you told us the story of avial and how the Namboodiris got the idea from Gujarat and made it into avial. Thank you!
The classic Sadhya avial has vegetables covered &cooked in coconut oil with curry leaves in low heat and then you add beaten curd when the vegetables are 3/4 cooked.The coconut mixture with shallots, cumin , turmeric powder and green chillies has to be coarsely ground which needs to be added to the cooked vegetables and then coved and cooked for about 5-6 minutes so that the raw tastes go away. It tastes a lot better than this way
Sir, if you make aviyal like this and serve to my grandma, she will kick you out of the home. Your aviyal cuts are not proper, it’s too watery and coconut is ground while it should only be crushed. Choice of vegetables is not correct as well. Expected better from you.
Victorinox as the name, caused him to miss the legacy around this dish.... which is related to a prominent character from Mahabharat.... you can imagine what Victoria does to cultures other than British....
You make me so happy when you present a dish from my part of the world! I was even happier when you told us the story of avial and how the Namboodiris got the idea from Gujarat and made it into avial. Thank you!
The way of making Avial is too good. Ready to cook it🙏🏻👍🏻❤️
Never knew avial was so simple. Thanks Chef
Very good explanation ❤
Good one. Your recipes always come out well
Sir I am a keralite
We usually make avial with little amount of water and course paste of cumin and coconut that is the traditional way of making
Yup
It’s a little upsetting to see how research isn’t done before making the dish
For Traditional kerala avial.. It shud not be this watery.. And coconut shud not be made to paste.. Just coarsely grind itwitgout adding water..
Great!
This is so good! Enjoyed your presentation of the dish. Dear chef,could you please share where you got that beautiful black handi (cooking pot) from?
Instead of curd or tamarind, you can also try using raw mango. That's also used in Kerala
SUKTO, DALMA, AVIAL, UNDIO ALL ARE BRILLIANT SIGNATURE DISHES🙏🏼🙏🏼🙏🏼
Mythological and traditional dish of Kerala Avial by SuperMasterChef Ranveer Brar
Chef,but We bring to a boil after the coconut paste
It's not watery. Add curds separately.not to mix with coconut.
Turmeric can be totally avoided.
No water used in avial. Curd or tamarind is not compulsory. Use mango instead. Coconut is not add as paste.
Chef ek hi chalana pr video bnya kijiye ham kha kha aap ko kkhohje ❤️
The classic Sadhya avial has vegetables covered &cooked in coconut oil with curry leaves in low heat and then you add beaten curd when the vegetables are 3/4 cooked.The coconut mixture with shallots, cumin , turmeric powder and green chillies has to be coarsely ground which needs to be added to the cooked vegetables and then coved and cooked for about 5-6 minutes so that the raw tastes go away.
It tastes a lot better than this way
Sir, if you make aviyal like this and serve to my grandma, she will kick you out of the home. Your aviyal cuts are not proper, it’s too watery and coconut is ground while it should only be crushed. Choice of vegetables is not correct as well. Expected better from you.
Bahut baatein karte hain.
Victorinox as the name, caused him to miss the legacy around this dish.... which is related to a prominent character from Mahabharat.... you can imagine what Victoria does to cultures other than British....