Avial recipe, Kerala Aviyal recipe

Aviyal | Avial is a popular dish in Tamilnadu and Kerala. Avial is a must one in the Onam sadhya menu. I have already posted the avial which we make at home. I wanted to learn about the Kerala Aviyal and finally got the perfect recipe from my mami's sister Viji. As i mentioned in my kurukku kalan post, she is very sweet and answered all my silly doubts with smile. We all loved this Kerala style aviyal. I just enjoyed with plain rice and papad. Try out this Kerala style Aviyal and let me know how it turned out. Check out my collection of Onam sadhya recipes.

Kerala Aviyal recipe

  Preparation Time : 15 mins | Cooking Time : 15 Mins |Serves: 5-6

     Mixed vegetables*  5 cups
     Coconut   1/2 cup
     Turmeric powder  1 tsp
     Salt  as needed
     Cumin seeds | jeera  1 tsp
     Yogurt | Thick curd   1/4 cup
     Green chili  4
     Red chili powder  1/2 tsp
     Coconut oil  3 tblsp + 2 tsp
     Curry leaves  few  
*I used carrots, yam, Raw banana (vazhakkai),drumstick, potato,cucumber, white pumpkin(poosanikaai), drumstick, beans and snake gourd(pudalangai). 
                                            Video on how to make Kerala Avial

              
Method:

• Chop the veggies lengthwise.
• In a wide pan add 2 tsp of oil. Slit 2 green chili and layer the vegetables one by one. 
• Add 1/2 tsp turmeric powder and salt. 
• Add 3/4 cup of water and cover this.
• Cover this and let this cook in a low flame. Once the steam starts coming out, open the lid and mix it well.
• Cover this again and cook. Mix in between.
• Grind the coconut, 2 green chili, jeera,red chili powder and 1/2 tsp turmeric powder into a coarse paste.
• Once the veggies are cooked, add this coconut paste to it.
• Do not cook the veggies till mushy. It should be cooked but should retain its shape.
• Mix well.
• Whisk the yogurt and add it to the veggies.
• Mix well and switch off the flame.
• Add 3 tblsp coconut oil and fresh curry leaves.
• Kerala Aviyal is ready to serve.

     

Method with step wise pictures:

• Chop the veggies lengthwise.
• In a wide pan add 2 tsp of oil. Slit 2 green chili and layer the vegetables one by one. 
• Add 1/2 tsp turmeric powder and salt. 

• Add 3/4 cup of water and cover this.
• Cover this and let this cook in a low flame. Once the steam starts coming out, open the lid and mix it well.
• Cover this again and cook. Mix in between.

• Grind the coconut, 2 green chili, jeera,red chili powder and 1/2 tsp turmeric powder into a coarse paste.

• Once the veggies are cooked, add this coconut paste to it.
• Do not cook the veggies till mushy. It should be cooked but should retain its shape.
• Mix well.

• Whisk the yogurt and add it to the veggies.
• Mix well and switch off the flame.

• Add 3 tblsp coconut oil and fresh curry leaves.
• Kerala Aviyal is ready to serve.

Notes:

1. Do not use sour curd, use fresh thick curds.
2. My mom always add curd to aviyal just before serving, so that you can avoid getting the sour taste.
3. Do not grind the coconut mixture into a fine paste. Just pulse it twice and add.
4. You can add raw mango too, if adding skip the yogurt.