Aviyal is a traditional South Indian dish made with a mix of vegetables like raw banana, yam, drumstick, brinjal and carrot which is cooked with coconut, green chilli, cumin and shallots paste. This Aviyal recipe is a staple in Onam Sadhya and Tamil weddings.
Aviyal Recipe
One of the most common recipe which mom makes several times a week is this avial. This is one of the staple recipe in our house and i love it so much. I have a version of malabar avial which requires just few alterations.
I have shared that in the variation section of this post. Since Onam is around the corner, you can include this in the onam sadya menu list.
About Aviyal
This Aviyal recipe has a unique place in South Indian cuisine. Each vegetable used in this dish have a different texture and flavour but when combining the veggies with the coconut paste they blend well and form a flavourful dish.
This recipe has a very mild spices so it is a gut friendly dish. The minimalism, healthy benefits make this recipe a favourite one for everyone in South households.
Each households may have its own version of recipe, some prefer it semi dry other with curry like consistency. The beauty of this Aviyal recipe is it can be made using seasonal vegetables or the vegetables which are leftover in our kitchen.
Avial plays a main part in our south Indian meal. Without it no marriage or festival menu is complete. We make avial with a whole lots of veggies and a whole lot of method. But this mixed vegetable avial is the king of all avial. I too have different avial recipe like mango avial, drumstick avial.
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My Amma's Tip for Avial
When I asked my mom for this recipe, she gave me few important points which she insisted me to mention in the post.
- Don't add salt to the vegetables in the beginning. This will make them tough and not cook properly.
- Add turmeric powder twice so it gets nice colour and flavour.
- If you use very sour mango, neglect the tamarind or taste the avial and add in the end.
- Don't add too much water while cooking the vegetables. Add little and cook them.
I love this recipe because of its simplicity. Everything is cooked in one pot which makes it quick to prepare and easy to clean up.
This dish is not only for rice it also goes good with adai or chapathi. Adai Aviyal is famous in South Indian cuisine.
Aviyal is a great way to use leftover vegetables in a healthy and delicious dish. This Kerala style Aviyal is always a highlight in Onam Sadhya and other festival feasts.
Ingredients
- Vegetables ( Main Ingredients) - Avial has mixed vegetables like Raw banana/ Vazhakkai, brinjal, drumstick, potato, carrot, yam, cucumber, string beans, snake gourd, cluster beans, raw mango are the vegetables used in avial.
- Turmeric powder: It adds colour and mild earthy flavour to the dish.
- Tamarind Pulp: It adds a depth and sourness to the Aviyal, especially if mango isn't used.
- For Grinding - Coconut is the heart of the recipe. Which gives a rich, creamy texture and natural sweetness to the Aviyal. Along with coconut chillies, shallots and cumin is added.
- For tempering: Coconut oil, mustard, curry leaves are used for tempering.
Step by Step Pictures
Preparing Veggies
Wash, Peel and cut all the vegetables lengthwise. Grate the fresh coconut. Peel the shallots and gather green chillies and cumin seeds. Soak tamarind in water and squeeze to extract tamarind juice.
2)Amma always cuts her vegetables and soak them in water.
Grinding coconut
3)take fresh coconut, green chillies, shallots or onion, cumin seeds in a blender.
4)Grind to a coarse mixture without adding any water.
Cooking Vegetables
5)Take all the vegetables in a pot.
6)Add turmeric powder.
7)Pour little water just enough to cook the vegetables.
8)Amma likes to press them and pack them into the pot. so it cooks evenly.
9)Cover and cook the veetables till tender.
10)Lastly she adds raw mango.
11)Add salt to taste.
12)Raw mangoes take just few minutes to cook.
Mixing coconut
13)Add in the coconut paste.
14)She added little extra turmeric powder for the coconut.
15)Pour in little tamarind juice.
16)Mix gently so the coconut is mixed into the vegetables.
Tempering
17)Heat coconut oil, add mustard seeds and let them sizzle.
18)Add curry leaves. allow them to splatter.
19)Tempering is ready.
20)Pour tempering into the avial and mix well.
21)Serve.
Expert tips
Preparing Veggies - Slice all the vegetables lengthwise and in similar sizes for even cooking and a neat look.
Cooking Techniques - Layer the vegetables wisely. Add harder vegetables like raw banana,yam and carrot first. Then add the softer ones like brinjal, pumpkin. Don't stir too much. Gently mix after adding the coconut paste to prevent breaking the vegetables.
Coconut - Use fresh coconut for best flavour.It gives natural sweetness and authentic taste comparing to frozen or desiccated coconut.
Tips - Keep the vegetables slightly firm to maintain the texture and avoid a mushy consistency.Always use thick bottom pan. This helps to prevent burning or sticking of the vegetables. For the authentic Kerala flavour drizzle coconut oil after turning off the heat.
Variations
This version of Aviyal is little bit different but it has the same ingredients as normal Aviyal except curd. This is usually made in and around Kerala with few changes as mentioned below.
- Don't use turmeric powder. This avial is usually white in colour.
- Instead of tamarind, we use curd for sour taste. Make avial as usual, once it is ready take it off the heat and mix in curd.
- Skip tempering, add coconut oil and curry leaves in the end and turn off heat.
Avial Varieties
Drumstick Aviyal: I love this version because of its strong flavour. The soft pulp blends well with the coconut masala. This tastes best with hot rice and little ghee.
Beans and Potato Aviyal: This is a quick and tasty combo. Potatoes soak up all the flavours and beans gives a nice crunch. This is a perfect recipe when you don't have many veggies at home.
Vendakkai Aviyal: This has a unique taste. I slightly saute the ladies finger so it doesn't get sticky. This Aviyal mixes beautifully with the coconut and tastes great with rice.
Raw Mango Aviyal: Usually I make this recipe when raw mango is in season. It gives a lovely sour kick without tamarind. It is fresh, tangy and perfect for summer days.
FAQ
No. Coconut is the key ingredient in traditional Aviyal. Skipping it will change the taste.
Yes. In some versions a little curd is added at the end for a tangy taste.
Adding too much water or over cooking the vegetables can make it watery. Use just enough water to cook the veggies.
Yes. Even 2-3 veggies are enough to make a tasty Aviyal.
Yes. But it taste best jn the same day. Storing in the fridge for one day is ok.
Yes, but the dish will taste a bit flat. A little sourness balances the flavour beautifully.
Yes. But just for 1 whistle. Too much pressure can make the vegetables too soft.
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Avial Recipe | Kerala Aviyal Recipe
Equipment
Ingredients
- ½ no Raw Banana peeled and cut lengthwise
- ½ cup Brinjal cut lengthwise
- ½ cup Drumstick cut lengthwise
- 1 no Potato cut lengthwise
- 1 no Carrot cut lengthwise
- ½ cup Elephant Yam | Chena Kizhangu cut lengthwise
- ½ cup Cucumber cut lengthwise
- 5 no String Beans cut lengthwise
- 5 no Cluster Beans | Kothavarangai cut lengthwise
- 1 cup White Pumpkin cut lengthwise
- ½ cup Snake Gourd | Pudalangai cut lengthwise
- 1 teaspoon Turmeric Powder
- ½ cup Water
- ½ cup Sour Raw Mango cut lengthwise
- 2 teaspoon Tamarind Pulp
- Salt to taste
For Grinding
- 3 cups Coconut grated
- 3 no Green Chilli
- 1 teaspoon Cumin Seeds
- 2 no Shallots | Sambar Onion
For Tempering
- 2 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 sprig Curry Leaves
Instructions
- Pre-prep: Wash, Peel and cut all the vegetables lengthwise. Grate the fresh coconut. Peel the shallots and gather green chillies and cumin seeds. Soak tamarind in water and squeeze to extract tamarind juice.
- Grinding : Grind coconut, green chillies,cumin seeds and shallots into a slightly coarse paste without adding water.
- Making: In a thick- bottomed pan add all the chopped vegetables. Add turmeric powder and add just enough water to cover the veggies. Press lightly with your hand so the veggies are immersed, then cover with lid. Bring to a boil and simmer for about 10 mins until vegetables are half cooked. Add raw mango pieces and salt. Mix well, cover again and coo for 5 more minutes.
- Mixing Coconut paste : Once the veggies are fully cooked add the ground coconut paste and tamarind pulp. Mix gently and cook for 5 mins on low heat until flavour blends.
- Tempering : In a small pan heat oil, add mustard seeds and let them splutter then add curry leaves. Pour the tempering over the Aviyal and mix gently. Serve hot with steamed rice.
Nutrition
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zareena
My all time favorite dish. Looks perfect.
zareena
My all time favorite dish. Looks perfect.
Rathi
What kind of brinjals did u use? Green or purple?
Aarthi
@RathiIt is purple brinjal
sujata pawar
Perfect 🙂
Alka Malvankar
It is excellent, sumptuous, healthy meal!
Raza
Nagercoil Aviyal is one of my favorite dish.
I used to think this as a difficult dish to cook but you explained it in simple way. It came exactly like how it was expected. Thanks 👍