Aviyal is a traditional Kerala dish and has an unavoidable place in any feast normally known as Sadya. It is also a favourite dish among all South Indians, as it goes very well with Rice, Dosa, Adai etc.
Aviyal is said to have been first prepared by BhimaSena from the renowned epic ‘Mahabharatha’ at the time of Vanavasa.
Aviyal contains a wide variety of vegetables in it. It is a nutrient rich dish with a balanced amount of fat and spices. Except for the time to clean and cut the vegetables, it is a superb side-dish to prepare. You may prepare this for lunch or even for a brunch of rice, curry and fries.
Preparing the vegetables for aviyal can take some time of about 30 minutes. But you may do it on the previous day and keep it refrigerated to make your job easy.
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|Scraped coconut||2/3 cups|
|Tamarind||3 nos (three seeded)|
|Cumin seed||½ tbsp|
|Green chilli||2 nos|
|Salt||enough to taste|
|Turmeric powder||½ tsp|
|Water||2 150ml cups|
|Coconut oil||½ tbsp|
|Curry leaves||20 nos|
For Aviyal, the time consuming process is cutting vegetables. Cut all vegetables in 3 cm long .5 cm wide pieces. Usually we have to use raw Nendra banana for aviyal. Bu if it is not available, you may use normal cooking raw banana. In the ingredients stated above, mango and lablab beans are optional and we include it only if it is available in the season. Soak tamarind in ½ cup warm water for ten minutes before squeezing out the pulp. After soaking, it would be easy to squeeze the pulp out of tamarind gently using hands.
To a kadai, add all the vegetables, add tamarind pulp and the 1 cup water, add salt and turmeric. Let it boil on high flame. When it boils, lower the flame and close the kadai with the lid and let it boil until the vegetables are well cooked (for about 15 – 20 min.).
While the vegetables gets cooked, blend scraped coconut, green chillies and cumin seeds together to a coarse paste occasionally adding ½ cup of water little-by-little. Keep it aside.
Open the lid of the kadai, check if the vegetables are cooked properly to fork tender condition. Especially check with raw banana and elephant yam. Add half the curry leaves to the cooked veggies and mix well, careful not to mash it up. Check for salt.
Now add coconut paste to the veggies and keeping the flame low, mix it well and let the mixture boil. Stir it occasionally until the raw smell goes. When the veggies are evenly coated with the coconut paste and has a thick semi-gravy texture, turn off the flame.
Add the rest of the curry leaves. Add raw coconut oil and mix well. Aviyal is ready.
Transfer it to a serving dish and enjoy the yummy unique taste of Aviyal with your favourite main-course.
Stage 1- cut vegetables to 3cm long pieces. Soak tamarind in a bowl with warm water.
Stage 2- To a kadai add all the vegetables, add tamarind pulp, water, salt and turmeric, allow it to boil. Lower the flame, close it with a lid and let it get cooked.
Stage 3- Blend scraped coconut, green chillies and cumin seeds together to a coarse paste.
Stage 4- Check if the vegetables are well cooked, check for salt. Add half the curry leaves and mix well.
Stage 5- Add the coconut paste and let it boil on low flame until the raw smell goes. Stir the veggies occasionally while boiling, until the gravy thickens and the veggies are evenly coated with the coconut paste. Turn off the flame.
Stage 6- Add the rest of curry leaves, pour coconut oil and mix well. Enjoy the yum...
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