Aviyal is a very popular Kerala vegetable recipe served as a side dish along with hot rice. It is also served with an array of other veggie dishes during Onam and Vishu sadyas (Sadya : variety of pure vegetarian dishes served on a banana leaf). Since its Vishu tomorrow I thought this would be an apt time to share this recipe with everyone.
In Kerala, Vishu is the first day of the Zodiac New Year and is celebrated by Hindus with lots of fireworks, light and delicious food. Vishu festival of Kerala shares the same spirit as that of Baisakhi in Punjab, Ugadi in Andhra Pradesh, Gudi Padwa in Maharashtra and in many other states of India with different names.
The aviyal recipe that I am sharing today is a dry version but you can always make the curry version by adding more of water or yogurt. Aviyal is basically coconut based mixed vegetable recipe seasoned with chili, curry leaves and drizzled with aromatic coconut oil. It is a very easy, healthy and simple recipe.
This recipe uses approximately 1/2 cup of all the below mentioned vegetables. You can use any vegetable of your choice, carrot can also be added in this recipe. However below mentioned veggies are commonly used for making aviyal.
This recipe was passed on to me by my lovely mother. And this is how I like my aviyal since I was little.
All the vegetables mentioned below should be cleaned, washed and cut lengthwise for this recipe.
1/2 cup of baby eggplants
1/2 cup of snake gourd
1/2 cup of cluster beans
1/2 cup of yellow cucumber
1/2 cup raw plantain
1/2 cup of taro root
1/2 cup of yam
1 green chili slit
4 – 5 curry leaves
1/2 – 3/4 cup of freshly grated coconut
1/2 tsp of cumin seeds/jeera
1/4 tsp of turmeric powder
2 green chilies
1/3 cup of tamarind water (soak tamarind in 1/3 cup of warm water and squeeze to remove pulp)
3/4 cup of water
Salt to taste
1 tsp of coconut oil (or as per your liking)
You can also use yogurt in place of tamarind. It gives a nice texture and taste to the aviyal.
1) Clean, wash and cut all of the above of the above mentioned vegetables lengthwise (as seen in the picture below).
2) In a mixer grinder bowl, add the freshly grated coconut, green chillies, turmeric powder and cumin seeds. Give it a few pulses until everything is nicely combined. Set this aside.
3) Add all the veggies (except the drumsticks) along with curry leaves and green chili in a wide pan with approx 3/4 cup of water. Cook the veggies for around 10mins.
4) Add the drumsticks, salt and tamarind water when the veggies are half cooked. Cook further until all the vegetables and the drumstick is cooked. Do not overcook else the veggies will break and will not retain its shape.
5) Now add the prepared coconut mixture to the veggies and mix well. Simmer and cook for 2 -3 mins.
6) Now the highlight of the recipe, switch off the flame and drizzle 1 tsp of coconut oil on top of avial and stir.
And that’s it. Delicious avial is ready to be served. Serve with piping hot rice or along with other veggies for sadya or even for a south indian thali. 🙂