Comment by raji ramakrishnan
everyone has their own ideas and makes it. some people add turmeric, some do not. those who do not want to eat puli(tamarind), mango, curd is best. I add the curd in the last minute i.e. after adding the coconut mix, I add little bit jeera also while grinding, to bring to boil the veg mix and then add the beaten curd. switch off gas, add coconut oil, curry leaves and cover. It is a lovely dish will go with anything like chapati, rice, adai, dosai, etc. etc. I do not add onion, but my neigbout used to add small onions (sambar onions) as it has got a different flavour and taste. I love all the variations of avial. I make avial without coconut also. u must be wondering how it will taste? it tastes good because i develop the taste for each and every kind of recipes. Cholestrol prevents me from using coconut.
Yes thats true. In my hometown itself they make 3-4 variations of aviyal. I've seen one of my friend use dry red chillies instead of green. Overall, its an amzing dish.
Comment by jayamalla shenoy
Avial is made in variations in different rgions of south India.
ofcourse it is originated in Kerala. Anyway I love it. I feel that we can add vegetables of our choice and try variations.I prepare avial in different variations. my family love it anyway. I google for the different recipes of avial and mix and match the recipes and prepare it. Since Iam in desert region this recipe without curds helps me alot in summer. though I cook avial with curds sometimes I am bit health concerned about the idea of cooking the curds. so sometimes I mix the curds later after the whole dish is cooked and cooled down.
thank you for this recipe , because iam trying this today with lit bit variations.
Hi Jayamalla, Do try the recipe and give your comments.
This is not avial
- by nithya on Sun 2/24/08 3:34 AM
Oh avial! No traditional avial doesnt come out in this color at all.. please...stop posting ur own experimented recipes in the name of traditinal recipes... avial doesnt have any tomato , turmeric powder or tamarind added to it.. it will be white in color and we add only curd for the tang and puli...
Hi nithya, This is the traditional aviyal from kanyakumari district and kerala if you have ever seen it. As you know aviyal originated in kerala. All the aviyal recipes made in Tamil nadu and other parts of South India are only variations. Aviyal from other parts of Tamil nadu is white in color because no turmeric is added.It is for your kind information if you are not aware of it. Do give it a try. It tastes very good. If you want more information do see this link