Aviyal

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.

1 review, 4.89/5

Aviyal

Kerala

5 Persons

80 minutes

Items List

Name Quantity Image
Raw Banana 75g
Elephant yam 75g
Garden beans 25g
Carrot 25g
Drumstick 75g
Bitter gourd 25g
Cucumber 50g
Raw Mango 25g
Potato 50g
Snake gourd 50g
Lablab bean 25g
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

Preparation

Stage 1

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.

Stage 2

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.).

Stage 3

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.

Stage 4

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.

Stage 5

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.

Stage 6

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.

Tips

  • You may add pumpkin, cluster beans, colocasia etc. to the aviyal veggies according to the seasonal vegetables available.
  • Instead of adding tamarind pulp at stage 2, you may add sour curd at stage 5.
  • Add coconut oil to aviyal just as it starts cooling down and mix well so that, theraw smell of coconut oil lingers in the dish and adds to a very good flavour.
  • Cutting vegetables may take 30-40 minutes. So you may as well do it on the previous day and keep it refrigerated and make aviyal next morning.

Stages

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