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Main Course

Aviyal

This is an dish and flavor combining lots of nutritious veggies in a thick coconut and curd. It occupies an important place in Kerala cuisine and is a must for Vishu, Onam Sadhya etc.

Ingredientsfor 4 servings

Raw Banana(Pacchakkai
Yellow Pumpkin(Mathan
Ash gourd (Kumbalanga)
Potatoes
Carrots
Beans
Drumsticks (Muringakkai)
1/2 tsp Turmeric powder
Salt, to taste
Coconut, to taste
Curry leaves A, a few
Green chillies A, a few
1/4 To Curd

Preparation

Step 1
Clean and cook the vegetables in water along with salt and turmeric powder.
Step 2
Blend coconut,curry leaves and green chilly and add it to the boiled vegetables and cook till required consistency is reached.
Step 3
Make sure water is not too much or else the dish will be watery and not thick when done.
Step 4
Once done, turn off the heat and add thick curd (1/4th or 1/2 cup)and mix.
Step 5
If sourness is not as needed, u may add lemon juice on top but it should be very little.
Step 6
Finally, add coconut oil on top and serve your aviyal hot.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Aviyal

This is an dish and flavor combining lots of nutritious veggies in a thick coconut and curd. It occupies an important place in Kerala cuisine and is a must for Vishu, Onam Sadhya etc.

Ingredientsfor 4 servings

Raw Banana(Pacchakkai
Yellow Pumpkin(Mathan
Ash gourd (Kumbalanga)
Potatoes
Carrots
Beans
Drumsticks (Muringakkai)
1/2 tsp Turmeric powder
Salt, to taste
Coconut, to taste
Curry leaves A, a few
Green chillies A, a few
1/4 To Curd

Preparation

Step 1
Clean and cook the vegetables in water along with salt and turmeric powder.
Step 2
Blend coconut,curry leaves and green chilly and add it to the boiled vegetables and cook till required consistency is reached.
Step 3
Make sure water is not too much or else the dish will be watery and not thick when done.
Step 4
Once done, turn off the heat and add thick curd (1/4th or 1/2 cup)and mix.
Step 5
If sourness is not as needed, u may add lemon juice on top but it should be very little.
Step 6
Finally, add coconut oil on top and serve your aviyal hot.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.