AVIYAL

Aviyal is a South Indian dish, originated from the state of Kerala. It has a thick consistency, and is usually made with lot of vegetables. The main ingredients of this dish are vegetables, coconut and curd. It is a best combination with adai, or even rice.

Even though, aviyal is originated from Kerala, it is also famous in other parts of South India, especially in Tamilnadu and Kanyakumari. In Tamilnadu, aviyal is most popular in the city called Tirunelveli(Nellai). Aviyal is also common in other parts of Tamilnadu but, the recipe varies.

ABOUT THE RECIPE:

This aviyal recipe might not be the original recipe but, this recipe is what, we have been making in our family, for generations. The original recipe is made with 13 kinds of vegetables. We in our family, usually make this recipe with 7 or 9 kinds of vegetables. This recipe is very simple and, is really easy to make.

INGREDIENTS FOR AVIYAL:

• CARROTS – 2 NOS
• DRUM STICK – 2 NOS
• RAW BANANA – 1 NO.
• RAW MANGO – 1/2 NO.
• BEANS – 250 GMS
• ELEPHANT FOOT YAM – 250 GMS
• WHITE PUMPKIN(ASH GOURD) -250 GMS
• CURD – 1/2 CUP
• SALT – AS REQUIRED

FOR TAMPERING:

• COCONUT OIL – 2 TBSP
• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• ASAFOETIDA – 1/2 TSP
• CURRY LEAVES – 10 NOS.

FOR GRINDING:

• COCONUT(GRATED OR CHOPPED) – 1/2 CUP
• CUMIN SEEDS – 1 TSP
• GREEN CHILLIES – 2 NOS

HOW TO MAKE AVIYAL:

• In a cooking pot, add all the vegetables, except mango. Also add salt to it.

• Add 2 cups of water, and let it boil on medium-high for 5 minutes, or until the vegetables are cooked through.

• Meanwhile, grind the coconut, cumin seeds and green chillies into a fine paste.

• Once the vegetables are cooked, add the diced mangoes to it.

• Add the ground coconut paste to it, and mix everything well. Let it cook for 2 minutes.

• Then add the curd, and let it cook for 2 minutes, or until you get the desired consistency.

• In a tadka pan, heat the coconut oil and, add the mustard seeds, urid dhal, curry leaves and asafoetida, and fry them.

• Pour the tampering on to the aviyal.

• Mix everything well, and turn off the flame.

YUMMY AND DELICIOUS AVIYAL IS READY.

SERVE IT WITH ADAI OR YOUR FAVOURITE RICE.

I HAD MY AVIAL WITH HOT AND CRISPY ADAI AND JAGGERY.

VARIATIONS:

• You can add/skip any vegetables, of your choice.
• You can add any other oil, instead of coconut oil.
• The amount of green chillies added, can be adjusted as per your taste.

PRO TIPS:

• For an aviyal, vegetables are usually cut into thin long strips. This could help the vegetables to cook properly and, also to retain its shape without turning mushy.
• Add just 2 cups of water to cook the vegetables. Adding too much of water can make it too watery.
• I’ve made this recipe a lot of times and, I usually cook all the vegetables together.

*The cooking time of each vegetable might differ when it’s not fresh. If all the vegetables are fresh, they can be cooked together.

• Since, raw mango gives the sour taste to the recipe, it is added at the end.

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AVIYAL

Recipe by foodpassion1513Course: Breakfast sidedish, side dish, Veg side dish, Vegetarian

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

150

kcal

Aviyal is a South Indian dish, originated from the state of Kerala. It has a thick consistency, and is usually made with lot of vegetables. The main ingredients of this dish are vegetables, coconut and curd. It is a best combination with adai, or even rice.
Even though, aviyal is originated from Kerala, it is also famous in other parts of South India, especially in Tamilnadu and Kanyakumari. In Tamilnadu, aviyal is most popular in the city called Tirunelveli(Nellai). Aviyal is also common in other parts of Tamilnadu but, the recipe varies.

Ingredients

• CARROTS – 2 NOS

• DRUM STICK – 2 NOS

• RAW BANANA – 1 NO.

• RAW MANGO – 1/2 NO.

• BEANS – 250 GMS

• ELEPHANT FOOT YAM – 250 GMS

• WHITE PUMPKIN(ASH GOURD) -250 GMS

• CURD – 1/2 CUP

• SALT – AS REQUIRED

• FOR TAMPERING:

• COCONUT OIL – 2 TBSP

• MUSTARD SEEDS – 1 TSP

• URID DHAL – 1 TSP

• ASAFOETIDA – 1/2 TSP

• CURRY LEAVES – 10 NOS.

• FOR GRINDING:

• COCONUT(GRATED OR CHOPPED) – 1/2 CUP

• CUMIN SEEDS – 1 TSP

• GREEN CHILLIES – 2 NOS

Directions

• In a cooking pot, add all the vegetables, except mango. Also add salt to it.
• Add 2 cups of water, and let it boil on medium-high for 5 minutes, or until the vegetables are cooked through.
• Meanwhile, grind the coconut, cumin seeds and green chillies into a fine paste.
• Once the vegetables are cooked, add the diced mangoes to it.
• Add the ground coconut paste to it, and mix everything well. Let it cook for 2 minutes.
• Then add the curd, and let it cook for 2 minutes, or until you get the desired consistency.
• In a tadka pan, heat the coconut oil and, add the mustard seeds, urid dhal, curry leaves and asafoetida, and fry them.
• Pour the tampering on to the aviyal.
• Mix everything well, and turn off the flame.
• YUMMY AND DELICIOUS AVIYAL IS READY.

Notes

• VARIATIONS:
  You can add/skip any vegetables, of your choice.
  You can add any other oil, instead of coconut oil.
  The amount of green chillies added, can be adjusted as per your taste.
  
• PRO TIPS:
  For an aviyal, vegetables are usually cut into thin long strips. This could help the vegetables to cook properly and, also to retain its shape without turning mushy.
  Add just 2 cups of water to cook the vegetables. Adding too much of water can make it too watery.
  I’ve made this recipe a lot of times and, I usually cook all the vegetables together.
  *The cooking time of each vegetable might differ when it’s not fresh. If all the vegetables are fresh, they can be cooked together.
  Since, raw mango gives the sour taste to the recipe, it is added at the end.