Aviyal – A traditional dish of Kerala prepared by simmering boiled vegetables in a coconut based curry seasoned with coconut oil.
Aviyal is a traditional dish of Kerala that is incredibly delicious, bringing the true flavors of that land in each and every bit. This also happens to be one of the dishes served in the delectable onam sadhya spread and traditional tamil wedding lunch. Seasonal vegetables are boiled, simmered in a coconut-based curry and seasoned with coconut oil. Each ingredient that goes into it is important and imparts a distinct flavor. This is also a great way to use up the leftover vegetables.
Each household has its own version of preparing aviyal. Some recipes call for small onions while the others do not make use of them. Some like it dry while the others like aviyal with a semigravy consistency. Here is the recipe which is followed in our home. Serve this aviyal with arachuvitta sambar and steamed rice.
If you are looking for side dishes to serve with steamed rice, check out the following recipes.
- Mushroom Milagu Pirattal
- Bitter Gourd Fry
- Cabbage Thoran | Kerala Style Cabbage Stir Fry
- Pappalikkai Poriyal | Raw Papaya Poriyal
- Kovaikkai Poriyal | Tindora Stir Fry | Ivy Gourd Stir Fry
- Kothavarangai Paruppu Usili | Cluster Beans Paruppu Usili
- Vendaikkai Pachadi | Ladies Finger Pachadi
- Spring Onion Kootu
- Urulaikizhanghu Kara Curry | Spicy Potato Curry
- Cauliflower Pepper Fry
Cuisine : Indian – Kerala
Category : Side dish for rice
Makes : 5 servings
Preparation Time : 15 min
Cooking Time : 30 min
1 cup : 240 ml
- 1 Drumstick
- 1/2 Carrot
- 1 Potato
- 1/2 Snake Gourd (Pudalangai)
- A few pieces of Elephant Foot Yam (Chenai)
- A few pieces of Ash Gourd (Sambal Poosanikkai)
- 1/2 Chow Chow
- 1/2 Plantain
- 8 Broad Beans (Avaraikkai)
- 6 Beans
- 2 Brinjals
- 1/2 tsp Turmeric Powder
- 1 tsp Coconut Oil
- 1 tsp Rice Flour
- Salt as required
- 3/4 cup Grated Coconut
- 3 Green Chillies
- 1 tsp Cumin Seeds
- 5 Small Onions (optional)
- 1/2 tsp Mustard
- A sprig of Curry Leaves
- 1 tsp Oil
1. Grind grated coconut, cumin seeds, small onions and green chillies coarsely by adding very little water. If you want a mushy aviyal, you can add some more water and make a paste.
2. Cut all the vegetables into 2″ long pieces. Take the vegetables in a pan. Pour water till they are immersed. Add salt, turmeric powder and let it boil till the vegetables are soft but firm. If you want a semigravy consistency, cook the vegetables till they become very soft.
3. Strain the vegetables and reserve the water.
4. Transfer the vegetables to the pan. Add the ground coconut masala and mix well.
5. Add in the well beaten curd and rice flour mixed with water. Rice flour is added to thicken the aviyal. If the mixture is too dry, add some of the reserved water.
6. Let the aviyal thicken slightly. Switch off the flame.
7. Heat oil in a pan (coconut oil is used in the traditional method). Add the mustard and allow it to splutter. Throw in the curry leaves and switch off the flame.
8. Add this seasoning to the aviyal and mix well.
9. Pour the coconut oil over this. Mix well so that it blends with the vegetables. Serve with arachuvitta sambar and steamed rice.