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Main Course

Aviyal - Trivandrum Special

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 6 servings

1/4 kg Vegetables cleaned and cut to medium sized pieces, check preparation method for details
2 nos Green chillies
1/2 tsp Turmeric powder
Curry leaves one bunch
2 tsp Oil
Salt, to taste
Water (3/4 of the level of vegetables in the pan
For grinding
2 nos Green chillies
1 cup Coconut or half of a big coconut
1/2 tsp Cumin Jeera powder — powdered

Preparation

Step 1
***Usually brinjal, cucumber or pumpkin, snake gourd, raw banana, elephant yam, drumstick, carrots(can add vegetables of your choice) Boil water in a deep bottomed vessel and add turmeric powder to it. When it starts to boil, add one tsp of oil and required salt. 2)To this, add all the cut vegetables, 2 green chillies and let it cook well.(Cook elephant yam and raw banana separately since they take time to get cooked).
Step 2
In the meantime, grind together coconut, cumin and 2 green chillies to a course paste. Can add salt if required.
Step 3
When the vegetables are almost cooked, add the coconut paste and allow it to blend well with the vegetables. Cook on low heat till the vegetables are well cooked. 5)Garnish with curry leaves and serve.
Step 4
Tastes really good after a few hours.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Aviyal - Trivandrum Special

Ingredientsfor 6 servings

1/4 kg Vegetables cleaned and cut to medium sized pieces, check preparation method for details
2 nos Green chillies
1/2 tsp Turmeric powder
Curry leaves one bunch
2 tsp Oil
Salt, to taste
Water (3/4 of the level of vegetables in the pan
For grinding
2 nos Green chillies
1 cup Coconut or half of a big coconut
1/2 tsp Cumin Jeera powder — powdered

Preparation

Step 1
***Usually brinjal, cucumber or pumpkin, snake gourd, raw banana, elephant yam, drumstick, carrots(can add vegetables of your choice) Boil water in a deep bottomed vessel and add turmeric powder to it. When it starts to boil, add one tsp of oil and required salt. 2)To this, add all the cut vegetables, 2 green chillies and let it cook well.(Cook elephant yam and raw banana separately since they take time to get cooked).
Step 2
In the meantime, grind together coconut, cumin and 2 green chillies to a course paste. Can add salt if required.
Step 3
When the vegetables are almost cooked, add the coconut paste and allow it to blend well with the vegetables. Cook on low heat till the vegetables are well cooked. 5)Garnish with curry leaves and serve.
Step 4
Tastes really good after a few hours.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.