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Main Course

Palakkadan Aviyal Easy

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 5 servings

1 cup Elephant yam sliced, Chena
1 cup Raw banana — sliced
3 nos Drumsticks sliced, Muringakka
1/2 cup Carrots — sliced
1 cup Ash gourd — sliced (Kumbalanga)
2 cup Coconut — grated
5 nos Green chillies
2 tsp Cumin seeds (Jeerakam)
2 cup Curd
Coconut oil, to taste
Curry leaves, a few
Salt, to taste

Preparation

Step 1
For preparing palakkadan aviyal, first cook vegetables with salt and required water.
Step 2
Roughly grind coconut, cumin seeds and green chillies.
Step 3
When the water is evoparated from veggies, add the ground paste and allow to cook. Add curd and Stir everything together thoroughly.
Step 4
Do not make it watery. When in thick consistency form, take it off the heat. Pour coconut oil on top with curry leaves.
Step 5
Cover it for 3 minutes and serve hot.
Step 6
Palakkadan aviyal is ready.

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

Palakkadan Aviyal Easy

Ingredientsfor 5 servings

1 cup Elephant yam sliced, Chena
1 cup Raw banana — sliced
3 nos Drumsticks sliced, Muringakka
1/2 cup Carrots — sliced
1 cup Ash gourd — sliced (Kumbalanga)
2 cup Coconut — grated
5 nos Green chillies
2 tsp Cumin seeds (Jeerakam)
2 cup Curd
Coconut oil, to taste
Curry leaves, a few
Salt, to taste

Preparation

Step 1
For preparing palakkadan aviyal, first cook vegetables with salt and required water.
Step 2
Roughly grind coconut, cumin seeds and green chillies.
Step 3
When the water is evoparated from veggies, add the ground paste and allow to cook. Add curd and Stir everything together thoroughly.
Step 4
Do not make it watery. When in thick consistency form, take it off the heat. Pour coconut oil on top with curry leaves.
Step 5
Cover it for 3 minutes and serve hot.
Step 6
Palakkadan aviyal is ready.

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.