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Kerala Style Aviyal Recipe-Kerala Avial Recipe

by 35 Comments

Aviyal (avial) is a delicious preparation made with mixed vegetables, curd, coconut and seasoned with coconut oil and curry leaves. It occupies an important place in Kerala cuisine and is a must for Onam Sadya. Today let us learn how to make Aviyal (avial) Kerala style using this easy Aviyal recipe.


Kerala Aviyal recipe-AviyalHow to prepare Kerala Style Aviyal
Serves -(3-4)

Ingredients needed

Ash gourd -3/4 cup
Cucumber – 1 cup
Carrot -1
Drumstick -1
Beans -6-7
Potato -1
Raw plantain -1
Raw Mango – few pieces (5-6 medium size pieces)
Elephant foot yam -100 grams
Curd -2 tbsp

For the grinding

Grated coconut – 1 cup
Cumin seeds /Jeera – 1/2 tsp
Green chilli -3

For the seasoning

Coconut oil – 2-3 tsp
Curry leaves – few

Preparation

Peel the skin and cut all the vegetables into 2 inch long piece.

Coarsely grind grated coconut, green chillies and cumin seeds. Keep it aside.

Method

Since each vegetable needs different time for cooking, I cooked cucumber, plantain and ash gourd together in a pan separately adding salt needed for that alone. When it is half cooked, add chopped raw mangoes.


Pressure cook the rest of the vegetables adding salt and turmeric powder for 2 whistles.You can cook in open pan also.The vegetables should be soft but not mushy. (use very less water and cook)

Add the grounded coconut paste and cook for a few minutes. Remove from flame.

Add curd and mix well. Check for salt. Season with coconut oil and curry leaves.

It is a fantastic side dish for rice and I love it with adai also.

Note – You can skip curd, if you are adding raw mangoes or add according to the sourness you want. Since I love curd, I have added very less quantity in-spite of adding raw mangoes.

Avial recipe- (Tamil Brahmin style)

Meet you all again with another interesting post, till then it is bye from Padhu of padhuskitchen.com.

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Jeera Pulao-Jeera Rice Recipe
Puran Poli
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Comments

  26. Parameswaran Manickam

    Madam Padhu
    You are our most gifted, intuitive, and awesomely wonderful cook wizard out there. The depth of your understanding of how we can cook well ourselves with food to create health and wellness, and get an inspiration feel for food and cooking are astonishing. Having the pleasure of regularly learning from your infinite receipes beyond imagination is one of the greatest boons for all of us. Your talent is rivaled only by your beautiful self. You are a delight through and through, and our hearts, bellies, and bodies.

    Reply

  29. Anupama M

    Though I read many of your recipes first time commenting on it…ur avial recipe is perfect..try with adding little chilli powder along with turmeric and vegetable(v less water to cook)add coarsely ground coconut cook and then curd(stir continusly) and turn of stove crush green chillies and curry leaves together mix in coconut oil with hand nicely and add at last..ths s how v make..try it too padhu..v don't add cumin seeds..bitter gourd is a must vegetable..and if u r not using bitter gourd at the last stage(on stove top after adding curd) add 3 to 4 bitter gourd leaves wait for 5 mnts remove the leaves(it will give a hevenly unique taste trust me)..and when u hav jack fruit(raw)..try an avial with it by taking al parts f it like seeds white skin etc along with bitter gourd leaves and no other vegetable…yum…try it

    Reply

  30. Anuradha

    Thanks for the recipe, Padhu. I have a question. Generally, we make two dishes to go with rice. Avial will always be full on the plate and tummy. What can be the other dish that can be made with avial (accompaniment for rasam or curd rice)? Thanks a lot.

    Reply

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