How to prepare Aviyal in Kerala Style | Aviyal Kerala Style Recipe
Aviyal, the most loving and Classic Kerala Sadhya(Feast) mainstay item According to
this source Aviyal was invented by the Head Chef in the Royal kitchen of Travancore.
The Chef ran out of vegetables to prepare his planned dishes, and in an instant he
cut up all available vegetables and topped up with grated coconut & Aviyal was born.
Aviyal is a kind of vegetable medley, made from various vegetables, therefore is
healthy. It is a thick gravy dish and in some places people use curd.
- Ingredients
1. Raw Green Plantain – 50 grams
2. Brinjal - 50 grams
3. Tindora - 50 grams (optional)
4. Yams- 50 grams
5. Carrot – 50 grams
6. Green Beans/Long String beans - 50 grams
7. Courgette/Ash Gourd - 50 grams
8. Potato - 50 grams (optional)
9. Drumsticks - 50 grams
10. Green Chillies – 2
11. Raw Mango -1/2
12. Turmeric Powder – 1/2 tsp
13. Salt – to taste
14. Water - 200ml
15. Grated Coconut – 1 cup
16. Cumin Seeds – 1/2 tsp
17. Curry Leaves - 2 sprigs
18. Curd – 2 tbsp
19. Coconut Oil- 2 tbsp
2. Brinjal - 50 grams
3. Tindora - 50 grams (optional)
4. Yams- 50 grams
5. Carrot – 50 grams
6. Green Beans/Long String beans - 50 grams
7. Courgette/Ash Gourd - 50 grams
8. Potato - 50 grams (optional)
9. Drumsticks - 50 grams
10. Green Chillies – 2
11. Raw Mango -1/2
12. Turmeric Powder – 1/2 tsp
13. Salt – to taste
14. Water - 200ml
15. Grated Coconut – 1 cup
16. Cumin Seeds – 1/2 tsp
17. Curry Leaves - 2 sprigs
18. Curd – 2 tbsp
19. Coconut Oil- 2 tbsp
- How to Make Aviyal
1. Cut all vegetables into 2 inch by 1/2inch pieces like French Fries. Keep them
separate.
2. Grind Coconut, Cumin seeds, Green Chillies to a fine paste. Keep aside.
3. In a deep bottomed pan, add all Vegetables, add water, Salt, Turmeric powder &
slow cook for 20 mins.
4. Now add the Coconut paste, mix well, sprinkle the Coconut oil & Curry leaves,
leave on low flame for another 10 mins, by now it will be dry & done
5. Allow to cool.
6. Mix in the Yoghurt (optional - but it doubles the taste) and leave it covered
separate.
2. Grind Coconut, Cumin seeds, Green Chillies to a fine paste. Keep aside.
3. In a deep bottomed pan, add all Vegetables, add water, Salt, Turmeric powder &
slow cook for 20 mins.
4. Now add the Coconut paste, mix well, sprinkle the Coconut oil & Curry leaves,
leave on low flame for another 10 mins, by now it will be dry & done
5. Allow to cool.
6. Mix in the Yoghurt (optional - but it doubles the taste) and leave it covered
- Precautions
1. All vegetables are cut only lengthwise (2inch by 1/2inch)
2. Do not overcook or you'll end up in a soup.
3. The following vegetables are never used: •
Beetroot - as it discolours the entire Aviyal as red
• Tomato, Cabbage and Ladies Finger(Okra) makes Aviyal watery
• Sweet Potato, Radish, Turnip, Cauliflower & Mushroom are best avoided
• Instead of Tamarind use Raw Mango & a splash of Natural Yoghurt to get the sour
taste
4. Depending upon availability the following Vegetables go well together:
1. Plantain(Raw Green)
2. Yam - Chena
3. Brinjal
4. Carrot
5. Beans - Long Runner Beans
6. Drumsticks(with proper Indian/Sadhya Vegetables)
7. Green Raw Mango
8. Potato
9. Snake Gourd -Trichosanthes Cucumerina
10. Ivy Gourd - Kovakai - Tindora
11. Courgette - Zucchini instead of Cucumber
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