Aviyal is an exclusive vegetable dish from God's own country, aka Kerala. It is also frequently made in tamil nadu and mangalore cuisines. A medley of vegetables cooked with coconut, cumin green chillies and curd.
No sadya or feast is complete without aviyal. The traditional vegetables used in aviyal are cucumbers, winter melon, raw plantains, long beans, carrots, yams, egg plant, snake gourd etc. The sour curd gives a little tartness along with the heat from the green chillies. Adding raw coconut oil boosts tons of flavors and takes this dish to an amazing level... to please...
Traditional aviyal made by malayalis include shallots / garlic/ raw mango. These are not routinely added by the kerala brahmins. Again there is regional variation too.
Coming from a palghat iyer family, this is how aviyal is amde in our home, which I would like to share. the yogurt here in USA is not sour enough, so I add a little tamrind pulp to get that uthentic taste.
One could use any vegetables i guess found in hand.
- 2-3 cups of mixed vegetables cut into thick match sticks ( I used winter melon, carrots, suran, snake gourd, beans)
- 1/2 tsp turmeric powder
- water just to cover the vegetables to cook
- salt to taste
- 1/4 tsp tamarind paste
- 2 tbsp plain yogurt
- 1/2 cup grated coconut
- 2-3 green chillies
- 1/2 tsp cumin seeds
- 2-3 tsp coconut oil
- few curry leaves
- In a pan add just enough water to barely cover vegetables. Add salt, turmeric powder, tamarind paste and cook till they are soft, but not mushy.
- Grind grated coconut, green chillies, and cumin with some water that was used to cook the vegetables into a fine paste.
- Add yogurt to blended coconut mixture in the blender jar and whizz once till the yogurt is well incorporated.
- Add the ground paste to the cooked vegtables.
- Adjust salt to taste.
- Let it come to a boil and turn the heat off.
- Add 2-3 tsp of cocounut oil and tear some curry leaves into the aviyal.
Now go get a plate if steaming rice and enjoy!