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Main Course

Aviyal - North Kerala Style

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

2 nos Raw banana Paccha kai
1 cup Elephant yam Chena
2 nos Carrots big
2 nos Drumstick Muringakka
1/2 cup Snake Gourd Padavalanga
1/2 cup Ash gourd (Kumbalanga)
1/2 cup Pumpkin Mathanga
8 nos Beans thin ones or slit in the middle
Water upto 1/3rd of vegetables
2 tsp Turmeric powder
2 tsp Coconut Oil
Salt, to taste
Curry leaves, a few
2 cup Coconut — grated
1/2 tsp Cumin seeds (Jeerakam)
1 sprig Curry leaves
4 nos Green chillies
1/4 cup Curd

Preparation

Step 1
Cut all the vegetables lengthwise with 1/2 inch thickness.
Step 2
Cook vegetables with water, salt and turmeric powder(add salt only when vegetables are cooked half way through).
Step 3
Grind coconut, cumin seeds, curry leaves, green chillies(do not grind finely).
Step 4
Once the vegetables are cooked, add the ground paste.
Step 5
Cook aviyal till the raw coconut is cooked(do not over cook the Aviyal).
Step 6
Add little curd to this and mix it well. Do not let it boil.
Step 7
Turn off the heat and add coconut oil and few curry leaves.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Aviyal - North Kerala Style

Ingredientsfor 4 servings

2 nos Raw banana Paccha kai
1 cup Elephant yam Chena
2 nos Carrots big
2 nos Drumstick Muringakka
1/2 cup Snake Gourd Padavalanga
1/2 cup Ash gourd (Kumbalanga)
1/2 cup Pumpkin Mathanga
8 nos Beans thin ones or slit in the middle
Water upto 1/3rd of vegetables
2 tsp Turmeric powder
2 tsp Coconut Oil
Salt, to taste
Curry leaves, a few
2 cup Coconut — grated
1/2 tsp Cumin seeds (Jeerakam)
1 sprig Curry leaves
4 nos Green chillies
1/4 cup Curd

Preparation

Step 1
Cut all the vegetables lengthwise with 1/2 inch thickness.
Step 2
Cook vegetables with water, salt and turmeric powder(add salt only when vegetables are cooked half way through).
Step 3
Grind coconut, cumin seeds, curry leaves, green chillies(do not grind finely).
Step 4
Once the vegetables are cooked, add the ground paste.
Step 5
Cook aviyal till the raw coconut is cooked(do not over cook the Aviyal).
Step 6
Add little curd to this and mix it well. Do not let it boil.
Step 7
Turn off the heat and add coconut oil and few curry leaves.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.