Aviyal - submitted by Dahlia on 11-29-2007 (Kerala Aviyal, Adai Aviyal)
'Aviyal' is a dish that originated in the kerala cuisine. As the name indicates, aviyal is a 'mixture' of vegetables cooked with coconut. Aviyal has its own variations in different parts of kerala and tamil nadu. It is usually had with rice and is one of the main sidedishes for any traditional special occasions. Ingredients Vegetables of your choice - about 2.5 cups (cut into 2" pieces) {You may make Aviyal with whatever vegetables you have on hand . The vegetables I have used are Ashgourd - 1/4 cup, Brinjal - 1/4 cup, Raw banana - 1/4 cup, Green beans - 1/4 cup, Carrot - 1/4 cup, Drumstick -1, Cucumber - 1/4 cup . You may also use Yellow Pumpkin, Yam, Banana Peppers, Ivygourd, Raw Mango etc.} Curry leaves - 2 spring Coconut oil - 1 tblsp
Turmeric powder - 1/4 tsp
Salt - to taste To grind Coconut - 1/2 cup (grated)
Green chilly - 4 Small Onion - 1 Tamarind - blueberry size/ Sour Curd - 1/4 cup
Cumin seeds - 1/2 tsp
Method
1. Cover and cook all the vegetables for 5 minutes with turmeric, salt and 1/2 cup water in a
kadai.
2. In the meantime grind coconut, green chilly, small onion, cumin seeds and tamarind/curd.
3. When the veggies are half cooked add the ground mixture to it and mix everything well.
4. Continue to cook on low flame till the veggies become tender. Mix everything occasionally to avoid the veggies from sticking to the bottom of the kadai.
5. The vegetables should be tender but still hold its shape. At this stage turn off the stove.
6. Drizzle some fresh coconut oil and some curry leaves on top and keep covered till you are ready to serve. - Alternatively, you can make a tempering of mustard seeds and curry leaves in some coconut oil and add to the aviyal.
Variations - Instead of tamarind or curd, the juice of a lemon can be added at the end for the tang. This gives a kind of lemony flavour to the dish. - If you add raw mango along with the vegetables, it will provide the sourness needed. In that case, no need of adding tamarind or curd. - If you want the aviyal white in colour, do not add the turmeric powder. Serving Suggestions - In Kerala, aviyal is served with white rice. It is an important part of the Sadhya. - In Tamil nadu, aviyal is also served as a side for Adai (Adai Aviyal). - It can also be had with chappattis. Serves : - 4 Comments Comment by jayamalla shenoy
Hi,
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.
Reply :- 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...
Reply :- 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 http://en.wikipedia.org/wiki/Aviyal
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