Kerala Style Aviyal Recipe

Kerala Style Aviyal Recipe

Kerala Style Aviyal Recipe

Aviyal (avial) is a graceful, traditional  and well received vegetarian side dish from Kerala (famous in Tamil Nadu too). Kerala Style Aviyal Recipe is made from mixed vegetables cooked in a thick and rich gravy made of coconut, yogurt (curd) and typical Kerala spices.

Kerala Style Aviyal Recipe

No Sadya  in Kerala complete without aviyal (Sadya is a vegetarian feast or banquet). A very important side dish for Onasadya and the most favorite side dish all Keralites irrespective of religion, age or ethinicity. Any occasion  where food is the main attraction, aviyal will for sure take it it’s place. Aviyal’s unique flavor and texture contributed to it’s popularity and has a distinctive position in Kerala cuisine.

Aviyal is made at every house hold and is the  most common vegetarian side for all Keralites. This Kerala Style Aviyal Recipe is very easy to make and can be made with vegetables of your choice. The recipe I am going to share with you today is one of most traditional forms of it.

Kerala Style Aviyal Recipe

Do try this Kerala Style Aviyal Recipe and let me know your feedback please.

Kerala Style Aviyal Recipe

Ingredients

  • Drumstick – 1, batons
  • Yam – 200 gms, batons
  • Raw banana or plantain – 1 cup, batons
  • Cluster  beans or amarakka  – 1 cup
  • Snake gourd or padavalanga- 1/2 cup, batons
  • Carrot – 1/2 cup, batons
  • Cucumber – 1/2 cup, batons
  • Green chilly– 4 slit
  • Grated coconut – 1 cup
  • Garlic – 4 cloves
  • Ginger -1/4 Tsp
  • Cumin seeds – 1/4 Tsp
  • Fennel seeds – 1/4 Tsp
  • Shallots – 4 each
  • Turmeric powder – 1Tsp
  • Coconut oil -2 Tbsp
  • Curry leaves – 1 sprig
  • Mustard seeds- 1/2 Tsp
  • Dried chilly – 2 each
  • Salt to taste
  • Water to boil vegetables (1/4 cup)

Directions

  1. Wash, peel and cut all the vegetables into 2 inch batons.
  2. In an earthen ware pot, take vegetables need longer cooking time first, add water and boil.
  3. Cover the pot with a lid and steam cook the vegetables with salt, turmeric and green chilly.
  4.  Then add vegetables need less cooking time later (see notes for cooking vegetables).
  5. In the mean time, coarsely grind together grated coconut, fennel seeds, cumin seeds, shallots and garlic.
  6.  When the vegetables are tender, add the ground coconut spice mix and mix in gently.
  7. Cook on a slow flame for about 5 minutes.
  8. Remove from the fire, gently stir in the yogurt.
  9. To make a tempering, heat coconut oil, crackle mustard seeds first.
  10. Then add curry leaves, chopped ginger and dried chilly and let the flavors infuse into the oil.
  11. Add the tempering to cooked  vegetable mix and gently mix to combine.

Note: Take extra care while cooking vegetables and make sure they are not over cooked. Be mindful about the cooking time of different vegetables used, the vegetables need longer cooking should added first and the vegetables with less cooking time should be added accordingly. Add yogurt or curd (increase or decrease the amount) as per your taste.

 

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Bone Appetite & Happy Cooking!

 

 

2 Comments

  1. It’s a perfect side dishe that goes with rice at lunch time

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