| Ingredients | |
|---|---|
| 10 | Raw banana (2″ pieces) |
| 10 | White pumpkin (2″ pieces) |
| 10 | Green beans (2″ pieces) |
| 10 | Carrot (2″ pieces) |
| 10 | Potato (2″ pieces) |
| 1/4 cup | Green peas |
| ½ nos | Drumstick (or 4 frozen pieces) |
| 1 tablespoon | Sour curd |
| 1 cup | Fresh grated coconut |
| 2 | Green chili |
| 1 teaspoon | Cumin seeds |
| 10 leaves | Curry leaves |
| 1 teaspoon | Mustard |
| 2 tablespoons | Coconut oil |
| a pinch | Turmeric powder |
| 3/4 teaspoon | Salt (or to taste) |
These are some of the basic veggies that you need for the recipe. You can use any veggie of your choice or that is readily available at home.
Cut the veggies all in one size, either cube or cut them into strips.
Cook all the veggie pieces till tender with 2 cups of water, a pinch of turmeric & salt. (Do not add all the salt it may not cook the veggies through, just a pinch will do!)
While that is cooking, grind coconut, green chili and cumin seeds to a paste. Keep this aside.
While the veggies are cooking add in teaspoon of coconut oil…. this will bring in more flavor.
Now add the ground coconut paste to the cooked veggies. Add salt at this stage.
Let this come to one boil, immediately switch off! Le this cool a bit.
Now add the sour curd and mix lightly. (If you add raw mango in your dish then skip the curd/yogurt)
Now heat coconut oil and splutter mustard and curry leaves. Add this to the veggie mixture.
Mix well and serve as a side dish for rice or with adai dosai.
Notes
- Serves 2 -3 adults
- Adding turmeric gives light yellow color to the dish. If you prefer white color then skip it.
- If you add raw mango in your mixed veggie list then skip the sour curd.
- Yogurt/ Curd is added to give light sourness to the dish, if its not your favorite- then skip it.
- Reheating is not advisable for this dish, so if you are serving right away then add curd or else add just before serving. It can make the dish more sour if kept longer.
- Adding less yogurt and more coconut gives nice creamy texture. More yogurt and less coconut will yield a sour dish. Choice is yours…
- Adding salt while cooking veggies will not cook them through, so just add a pinch.
- Too much water can also make the dish watery and running. Add just enough to cook the veggies that way it can keep the dish neat, chunky and creamy!
- Pictures updated recently for this post.
Comments
14 responses to “Aviyal Recipe – South Indian Aviyal – Kerala Style Avial Recipe”
MULLAI ! YOU ARE ALWAYS THE BEST
NISHA.
Mullai
My second attempt.. Came out very well. Made with your y’day’s Keerai Kadainthu Kootu cum Kuzhambu.
Thanks
Jaya
Thanks Lakshmi, keerai with avial… did it workout well?? this combination is new. Anyway good know about all ur successful attempts.
hi mullai,
i don’t know if anybody has told this before… if putting curd i mean instead of tamarind, just put the curd in the mixie in which you grind the coconut and turn it just for a second so that the curd will get mixed well in the avial and will not curdle..do this separately after finishing the coconut part, not together with the coconut
hi ,
does anybody know the kearla style avial.. every time I try it, it gets over cooked and watery…We like the dry one , the kind served for kerala Sadhyas…
Hi Deepa/.. For kerala style avial dont add curd to it. Instead add tamarind to give that sourness. Grind the coconut, green chilli, cumin, some pearl onions in a course form without water(like the way we do thuvayal/ sammanthi). One more thing .. after the avial(i mean veggies ) is ¾th cooked just open the lid. So that the water will evaporate and u will get dry form..This will make lots of difference. hOPE THIS HELPS YOU..VIJI
hi
thanks viji, will keep this in mind when i make avial next time. between can the veggies be cooked in a pressure cooker ? my sis in law does that , but it never came rigt for me …
Hi Deepa, You can pressure cook the veggies but my mom used to not use the whistle when doing avial. Same like idli you have to pressure cook the avial. Hope this helps you…VIJI
Hi mullai,
This is 2nd time i tried ur avial. first it was in some wat green color i thought i made some mistakes.. sday also it was green color. but in ur pic it is white color. can u pls suggest me.
Geetha
It could look pale yellow if the turmeric is more, but green I'm not sure. What kind of chili do you use? try the small ones and reduce the turmeric, increase the curd if you prefer very white.
Simple & tasty
I tried your recipe yesterday and it came out so well.
Thanks
once u posted this immd i tried out mullai. it came out very well. Thanks a lot mullai. My mom told instead of curd we can use 2 or 3 pieces of raw mango.
deepa
wow mullai, Excellent. i will try this i will get back u with my FB. I love u mullai. u r giving very good recpies.Thanks a lot .
deepa
Deepu,
I can understand your over whelming excitement, no hurry… try and get back to me tomorrow. Raw mango would be a good choice, seen some using tamarind pulp too. Anyways thanks for the tip.