Padhuskitchen


Avial

by 32 Comments

Aviyal is a simple and delicious dish prepared with mixed vegetables and curd/yogurt. It is very easy to prepare and goes well with rice and adai. Learn how to prepare Aviyal (Tamil Brahmin style) by following this easy Aviyal recipe with step wise pictures.

 

Aviyal recipe
Aviyal-Tamil style

 

How to make Avial-Aviyal-Tamil Brahmin Style


Avial-Aviyal

 Prep Time : 10 mins

 Cook Time : 20 mins
 Serves: 4-5
 Recipe Category: Side Dish
Recipe Cuisine: Tamil Brahmin
 Author:Padhu Sankar   Ingredients needed

   Curd – 1 -1 1/4 cup (whisk it well)
   Turmeric Powder – a pinch
   Salt as required

Vegetables required

   White Pumpkin -1 – 1 1/4 cup (cut pieces)
   Carrot- 1
   Beans- 6-7
   Raw Plantain -1 medium size (vazhaikkai)
   Potato-1 medium size
   Chow-chow-1 cup chopped
   Brinjal-1
   Colocasia- 2 (Arbi/seppan kilangu)(optional)
   Drumstick-1 (optional)
   Yam (senai)- 1/4 cup chopped
   Cluster beans – 6-7

 For Grinding

   Grated Coconut -1/2 cup
   Green chillies -4-5
   Jeera / cumin seeds- 1 tsp
   Rice flour -1/2 tsp (used for thickening)

For Seasoning

   Coconut oil – 2 tsp
   Curry leaves -little

 

Preparation 

Wash and cut all the vegetables into cubes. (the pieces should be a little big).Total vegetables should be around 4 cups. Note – If you do not have some of the vegetables mentioned above, it does not matter. But you need beans, carrot, ash gourd (white pumpkin) plantain and potato.
Cook white pumpkin in a little water with salt until soft and keep it aside.

 

Boil water and cook plantain separately. Then drain the excess water.(These veggies are cooked separately as they will become mushy if pressure cooked)
Pressure cook colocasia, peel the skin, cut it into half and keep it aside.
Grind the ingredients given under “for grinding” to a smooth paste and keep it ready.

Method

Pressure cook all the other vegetables with just enough water adding turmeric powder and salt required. Do not overcook.(1 whistle is enough). If there is water in the cooked vegetables, strain it and use it to grind the coconut mixture.
Then add the cooked pumpkin, plantain and colocasia to the pressure cooked vegetables after draining the water.

 

cooking vegetables for aviyal
Mix the ground paste with curd well.

 

how to prepare avial

 

Mix the curd (with the ground paste of coconut +jeera+green chilli + rice flour) to the boiled vegetables, add salt needed and cook for 3-4 minutes on medium flame. Switch off the flame.

 

aviyal- tamil style

 

Heat 2 tsp of coconut oil, add curry leaves, saute for a second and pour it over the aviyal. Garnish with coriander leaves. Tasty South Indian (Tamil style) aviyal is ready to be served.
Aviyal goes well with adai and vathal kuzhambu

Note – You can cook colocasia by keeping it in a small cup along with the vegetables.

Aviyal will taste great if the curd is a little sour.

Check out my Kerala Style Aviyal Recipe also.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!

 

Related posts:

Cake Pops-Cake Pops Recipe from Scratch-How to make Cake Pops

Oats Dosa Recipe-Instant Oats Dosa

Badam Halwa Recipe-How to make Badam Halwa

Handvo Recipe-Gujarati Vegetable Handvo




Reader Interactions

Comments

  1. Priya

    Oh my God! Padhu, you are a big saver! First time my inlaws visiting my home tomorrow. Nice suggestions and variety of recipes you have! Thank u so much and a big hug to you 🙂

    Reply

  3. Anusha Sundaresan

    One more suggestion here, the veggies could be boiled along with the paste and after they cool down, yogurt/ curd could be added to the portion required for immediate serving. This way Avial could be carried over to next day. Also, curdling could be avoided with this method.

    Reply

  14. Aishwarya

    Hi padhu, ur blog is my recipe book. I refer your blog for every recipe south Indian or north Indian. I really like your lunch box ideas also. Thanks for your wonderful recipes

    Reply

  16. Tiroucamou Sudhagar

    Hi, I could see most of the time people saying don't cook long after adding the curd. Infact in our families we do cook Morkuzhambu and avial for a long time after adding curd or buttermilk. We never had curdling issues. And this will last for next day without even refrigerating.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *