Aviyal (അവിയൽ) – Malayalee cuisine will not be complete with this vegetable rich side dish…… It is an essential side to go with the Sadya -സദ്യ(kerala vegetarian feast). Aviyal is a thick mixture of vegetables and grated coconut, seasoned with coconut oil and curry leaves.
Ingredients
Vegetables – All cut to ~ 1.5 inch long size
- Cucumber : 2 Cups
- Snake gourd : 2 Cups
- Yam( chena) : 2 Cups
- Chow chow : 1 Cup
- Drumstick : 15 pieces
- Pumpkin ( mathanga) : 1 Cup
- Brinjal : ½ Cup
- Winter melon : ½ Cup
- Long beans (achinga) 1 Cup
- Green chilly (split) : 8 adjust
- Turmeric powder 1/2 T sp
- Curd 1/4 Cup adjust
- Coconut oil 4 Tbl sp
- Curry leaves
- Salt for taste
For grinding:
- Grated coconut : 4 Cups
- Jeera : 1 ½ T sp
Method
- In a mixer add the coconut and jeera and pulse it to make a coarse paste, it should be like the masala of thoran/thoran.
- In a kadai/ pan add half of the oil and add all the vegetables along with turmeric powder and salt.
- Mix everything together, close the lid and cook the vegetables (takes ~ 15 min in high flame) . Open the lid and stir it in-between to avoid sticking in the pan. If it is sticking in the pan sprinkle some water while cooking.
- Add the coconut and jeera mixture and mix everything together.
- Then add 2 Tbl spoon of coconut oil for seasoning and handful of curry leaves.
- Switch off the stove and add the yoghurt and mix it everything together.
Tips:
- Increasing the quantity of curry leaves, coconut and coconut oil will get the aviyal more traditional taste.
- You may use any vegetable oil for initial cooking but seasoning to be only with coconut oil.
- If you are using frozen drumstick and yam first cook it in a separate pan and then add to the vegetables, because it will take more time to cook.
- For preparation of tasty aviyal, make sure to use fresh coconut, fresh curry leaves and coconut oil for seasoning. While cutting of the vegetables make sure to have all the pieces to be of same size.
