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Side Dish

Aviyal | Avial | How To Make Aviyal At Home

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste and a spoonful of yogurt. Avial is the centrepiece of the Kerala Sadya and arguably its most loved dish.

Ingredientsfor 4 servings

250 g Cucumber Vellarika
250 g Snake gourd Padavalanga
50 g Long runner beans Achinga/Payar
3 nos Drumsticks (Muringakkai)
250 g Elephant yam Chena
2 nos Carrots
100 g Raw banana — cut into 1” pieces and put them in water to remove the serum, paccha ethakkai
½ tsp Turmeric powder
1 tsp Chilly powder
Salt, to taste
Curry leaves, a few
¼ cup Sour Curd
Or
100 g Raw mango
1 nos Coconut
50 g Green chillies
5 nos Cumin seeds
6 nos Small onions (Kunjulli)
4 tbsp Coconut oil

Preparation

Step 1
For preparing Aviyal, first cut all the vegetables in the same length.
Step 2
Place them along with turmeric powder, chilly powder, salt and sufficient water in a vessel and keep it on fire.
Step 3
Do not add too much water as it might overcook the vegetables and also might take too much time to become dry. Cover and allow it to cook. When the vegetables are cooked, add the raw mango pieces and cook in the vessel keeping it open.
Step 4
Get the ingredients to be ground in the mixer.
Step 5
Grind together grated coconut, cumin seeds, small onions, green chillies and curry leaves into a coarse form.
Step 6
When the mango pieces too are cooked and the water starts to evaporate, add the coconut mixture and Stir everything together thoroughly.
Step 7
If you are using curd, add it along with the coconut mixture.
Step 8
Allow all the water to get evaporated.
Step 9
When done, add the coconut oil and curry leaves and Stir everything together thoroughly.
Step 10
Remove Aviyal from flame and cover the vessel with a lid.
Step 11
Relish Aviyal with hot rice for noon-day meals.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

AvialAviyalHow to Make Aviyal at home

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Side Dish

Aviyal | Avial | How To Make Aviyal At Home

Ingredientsfor 4 servings

250 g Cucumber Vellarika
250 g Snake gourd Padavalanga
50 g Long runner beans Achinga/Payar
3 nos Drumsticks (Muringakkai)
250 g Elephant yam Chena
2 nos Carrots
100 g Raw banana — cut into 1” pieces and put them in water to remove the serum, paccha ethakkai
½ tsp Turmeric powder
1 tsp Chilly powder
Salt, to taste
Curry leaves, a few
¼ cup Sour Curd
Or
100 g Raw mango
1 nos Coconut
50 g Green chillies
5 nos Cumin seeds
6 nos Small onions (Kunjulli)
4 tbsp Coconut oil

Preparation

Step 1
For preparing Aviyal, first cut all the vegetables in the same length.
Step 2
Place them along with turmeric powder, chilly powder, salt and sufficient water in a vessel and keep it on fire.
Step 3
Do not add too much water as it might overcook the vegetables and also might take too much time to become dry. Cover and allow it to cook. When the vegetables are cooked, add the raw mango pieces and cook in the vessel keeping it open.
Step 4
Get the ingredients to be ground in the mixer.
Step 5
Grind together grated coconut, cumin seeds, small onions, green chillies and curry leaves into a coarse form.
Step 6
When the mango pieces too are cooked and the water starts to evaporate, add the coconut mixture and Stir everything together thoroughly.
Step 7
If you are using curd, add it along with the coconut mixture.
Step 8
Allow all the water to get evaporated.
Step 9
When done, add the coconut oil and curry leaves and Stir everything together thoroughly.
Step 10
Remove Aviyal from flame and cover the vessel with a lid.
Step 11
Relish Aviyal with hot rice for noon-day meals.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

AvialAviyalHow to Make Aviyal at home