Aviyal is from Kerala cuisine, but popular in south India, a thick mixture of vegetables and coconut. Avial contains vegetables like, carrot, beans, raw banana, drumstick, mango, potato, tindora, pumpkin, you can add any kind of vegetable in it. Avial/Kerala style Aviyal with step by step pictures.
In this modern age, we need to have lots of vegetables for a healthy life. Generally adding lots of vegetables in our day to day life will lower cholesterol, clears, improves eye health, improves digestion. The adai avial is a deadly combo, avial goes well, rice, roti, idli/dosa, and curd rice too.
Other varieties – vegetable kurma, tomato kurma, veg salna, mushroom gravy, rajma kurma, potato kurma, shahi paneer, paneer butter masala, gobi matar gravy, Gobi Manchurian, chana masala.
- 1 Raw mango
- 1 Raw banana
- 1 Drumstick
- 1 Potato
- 1 Carrot
- 5 French beans
- 5 Tindora
- 3 tsp Curd
- 1/4 tsp Turmeric powder
- 1/4 tsp Asafoetida
- Salt as needed
- 4 tsp Coconut
- 4 Green chilis
- 1 tsp Jeera
- 1 tsp Oil
- 1 tsp Mustard seeds
- Few Curry leaves
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Wash and peel the vegetables, cut it into either cube or lengthwise.
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Cook all the vegetables along with turmeric powder, salt, and asafoetida (pressure cook for one whistle).
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In a mixer jar, add shredded coconut, green chilis, and cumin seeds, grind it as a smooth paste.
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Once the vegetables are cooked, add the ground mixture, and curd. Mix gently and cook for 2 to 3 minutes on medium flame.
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Temper with mustard seeds and curry leaves.
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Serve hot with Adai or rice.
- Don’t overcook vegetables, 1 cup of water is enough for cooking vegetables.
- Use thick curd for best results.
- Grind coconut paste with little water, adding 2 or3 cashews along with coconut will make avial delicious.
Step by Step Pictures
Method
1. Wash and peel the vegetables, cut it into either cube or lengthwise.
2. Cook all the vegetables along with turmeric powder, salt, and asafoetida (pressure cook for one whistle).
3. In a mixer jar, add shredded coconut, green chilis, and cumin seeds, grind it as a smooth paste.
4. Once the vegetables are cooked, add the ground mixture, and curd. Mix gently and cook for 2 to 3 minutes on medium flame.
5. Temper with mustard seeds and curry leaves.
6. Serve hot with Adai or rice.
