Aviyal
Avial is a dish that is very common in Kerala as well as Tamil cuisine and Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast.
It is supposed to have been invented by Bhima (one of the Pandava brothers) during their exile. According to the legend, when Ballav (Bhima's name during this time) assumed his duties as the cook in the kitchen of Virata, he did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut. -Source: Wikipedia
Ingredients
- 1 nos Banana, raw / வாழைக் காய்
- 2 nos Potato / உருளைக் கிழங்கு
- 2 nos Carrot / காரெட்
- 50 gm French Beans, Fresh
- 50 gm Cloves / லவங்கம்
- 1 slice Pumpkin / பரங்கிக் காய்
- 2 nos Drumstick / முருங்கைக் காய்
- 25 gm Green Peas, Fresh / பச்சைப் பட்டாணி
- 100 gm Yam / சேனைக்கிழங்கு
- ½ cup Coconut, Fresh / தேங்காய் - grated
- 2 cup Sour Yogurt
- ½ tsp Turmeric powder / மஞ்சள் தூள்
- 1 bunch Curry leaves, Fresh / கருவேப்பிலை
- 2 - 3 tbsp Coconut Oil / தேங்காய் எண்ணெய்
- 1 pinch Asafoetida / பெருங்காயம்
- 1 tsp Salt / உப்பு - adjust to taste
for grinding
- 5 - 7 nos Green Chili, Fresh / பச்சை மிளகாய்
- 1 tsp Coriander seed / தனியா
- 1 tsp Cumin seed / சீரகம்
- 1 tsp Rice, raw / பச்சரிசி
Instructions
- Wash and cut the vegetables into 1"~1½" long pieces
- Remove skin from vegetables if necessary
- Cook all vegetables along with turmeric powder [cook drumstick separately so that it does not deform]
- Place cooked vegetables in a vessel.
- Add ground ingredients
- Add salt
- Add yoghurt [do not boil after adding the yoghurt]
- Simmer on low flame for a few minutes
- Add coconut oil
- Season with curry leaves
to grind
- Soak coriander seeds, cumin seeds, raw rice, green chili
- Grind grated coconut with raw rice, green chilies, coriander seeds and cumin seeds to a smooth paste
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