Aviyal / Avial

Aviyal / Avial 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. This is one of the main dishes in Kerala’s vegetarian feast (Sadhya). It can be mixed with rice or can be served with papadam as a side dish. Aviyal can also be used as the side 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.

In Tamilnadu the preparation of aviyal varies slightly and even vegetables like Brinjal are included. In Udupi cuisine, we add other vegetables and sometimes even channa dal is added.

More Kerala recipes

Murungai keerai molagootal

Sundakkai arachuvitta Vathakuzhambu

Mambazha Pachadi

Nellikai Arachukalakki

Thengai varuthu kottina porichozhambu

Aviyal / Aviyal

Niranjana Sankaranarayanan

Aviyal / Avial 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. This is one of the main dishes in Kerala's vegetarian feast (Sadhya). It can be mixed with rice or can be served with papadam as a side dish. Aviyal can also be used as the side 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.In Tamilnadu the preparation of aviyal varies slightly and even vegetables like Brinjal are included. In Udupi cuisine, other types of vegetables are used and sometimes even channa dal is added.

Some more Kerala recipes

Murungai keerai molagootal

Sundakkai arachuvitta Vathakuzhambu

Mambazha Pachadi

Nellikai Arachukalakki

Thengai varuthu kottina porichozhambu

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course, Side Dish

Cuisine Kerala, South Indian

Servings 4

Equipment

• Mixie
• Pressure cooker

Ingredients

  

• 1 cup 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
• 1.5 cups Potato sliced lengthwise
• 1 cup Plantain sliced lengthwise
• 3/4 Coconut
• As req Coconut oil
• 1 cup Curd
• 5 arcs Curry leaves few leaves
• 3 nos Green Chillies Depends on your taste
• small piece Tamarind
• As req Salt
• A pinch Turmeric powder

Instructions

 

• 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 with little water and salt.
• 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.
• Meanwhile extract tamarind juice.
• Grind the coconut and chillies into a fine paste and keep it aside.
• Once the vegetables are cooked, add tamarind extract and boil for 5 min. So that it will blend with the vegetables.
• At this stage add coconut oil, curd, curry leaves. Also add the ground coconut paste.
• Donot cook aviyal after adding the curd and coconut paste.
• Add more coconut oil inorder to increase the flavour and the delicious aviyal is ready to serve.

Video

Keyword Avial, Aviyal, Mixed Veg curry

INSTRUCTIONS

• 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 with little water and salt.
• 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.
• Meanwhile extract tamarind juice.
• Grind the coconut and chillies into a fine paste and keep it aside.
• Once the vegetables are cooked, add tamarind extract and boil for 5 min. So that it will blend with the vegetables.
• At this stage add coconut oil, curd, curry leaves. Also add the ground coconut paste.
• Donot cook aviyal after adding the curd and coconut paste.
• Add more coconut oil inorder to increase the flavour and the delicious aviyal is ready to serve.

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