Aviyal is a dish that has a unique place in Kerala as well as Tamil Cuisine. It is a mixture of vegetables, curd, coconut, seasoned with coconut oil and curry leaves. It is one of the main dishes in Kerala’s vegetarian feast (Sadhya). It is mixed with rice and served with papadam as side dish. It can also be used as the side dish for Adai a tiffin that is common in South India. The vegetables commonly used are Elephant yam, white and sweet pumpkin, carrot, beans, plantain, Drumstick, potato.
Carrot- sliced lengthwise- 1 cup
Beans- sliced lengthwise – 1 cup
White pumpkin – sliced lengthwise – 1 cup
Sweet pumpkin -sliced lengthwise – 1 cup
Elephant yam – sliced lengthwise – 1 cup
Potato – sliced lengthwise – 11/2 cup
Plantain – 1 cup
Coconut – 3/4
Coconut oil- As required
Curd – 1 Cup
Curry leaves- 5 arc / few leaves
Green Chillies – 3 ( Depends on your taste)
Tamarind- small lemon size
Salt – As required
Turmeric powder- a pinch
- Slice the vegetables lengthwise and keep aside. Potatoes , Plantain and elephant yam should be placed in a vessel with water. Else it will oxidize with oxygen and turn black.
- Pressure cook carrot, beans, white pumpkin by just sprinkling the water on it.
- Before cooking potatoes and elephant yam, replace the water and pressure cook it. Add enough water to pressure cook it.
- Don’t pressure cook the sweet pumpkin. Cook it directly in a vessel, else it will be over cooked. But I cooked everything in a pressure cooker.
- Add turmeric powder, salt and pressure cook.
- Meanwhile extract tamarind juice.
- Grind the coconut and chillies into a fine paste.
- Once the vegetables are cooked, add tamarind extract and boil for 5 min. Let it blend with the vegetables.
- At this stage add coconut oil, curd , curry leaves.
- Allow it to cook for sometime.
- This will increase the flavour and the delicious avial is ready to serve.