Aviyal Recipe – How to make Aviyal

Aviyal is a traditional South Indian recipe which is made with mixed vegetables, coconut, curd and tempering with coconut oil. This is a must have dish for us during Pongal festival. There are many ways of making this, So here comes my version. Chow Chow Kootu is another favourite in the family.

Now to the recipe…

I have used the most common vegetables that go into this dish, Its your choice to add or miss one or two vegetables.

Aviyal Ingredients:

• Mixed Vegetables – 2 cups( I used carrot, beans, potato, seppankizhangu, raw banana, brinjal, drumstick)
• Curd – 2tbsp

To grind:

• Grated coconut – 1 cup
• Shallots – 5 nos
• Cumin seeds – 1 tsp
• Green Chilly – 2 nos

To temper:

• Curry leaves – 3 sprigs
• Coconut Oil – 1 tbsp
• Mustard – 1/2 tbsp
• Urid dal – 1/2 tbsp

Method:

• Chop all the vegetables into bite size strips. Pressure cook all the vegetables except raw banana & brinjal (as these 2 get cooked very quickly & will turn out mushy if pressure cooked) for 2 whistles. Cook brinjal & raw banana together in a pan with less water. All the vegetables must be soft but not mushy.

•  In a mixer grind together all the items mentioned in “to grind” into a coarse paste. Add this paste & curd to the cooked vegetables. Throw in a sprig of curry leaves and mix.

•  Add required salt and cook for a few minutes in medium flame until the raw smell of the ground paste goes off. In a kadai heat coconut oil and temper with the items in “to temper” and add this to the mixture.

Yummy aviyal is ready. This is a delicious side dish for rice.

Tips:

1. I have used available seasonal vegetables. U can use raw mango, sweet potatoes, yam, siru kizhangu(this is a type of potato available mostly during Pongal/January) & jack fruit seeds too.
2. If adding raw mango, reduce the amount of curd.
3. Coconut oil has a unique flavour, so do not skip it.

Disclaimer:

I do not claim this to be an authentic Kerala recipe, So if u are from Kerala, please dont blame my method as inappropriate 🙂

Linking this recipe to Anu’s Healthy kitchen & to the event

– By Sundari Nathan