Avial Recipe | Kerala Aviyal Recipe
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.
Equipment
Cooking pot
Blender
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
Nutrition Facts
Avial Recipe | Kerala Aviyal Recipe
Serving Size
1 serving
Amount per Serving
Calories
349
% Daily Value*
Fat
29
g
45
%
Saturated Fat
24
g
150
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
11
mg
4
%
Sodium
41
mg
2
%
Potassium
606
mg
17
%
Carbohydrates
22
g
7
%
Fiber
8
g
33
%
Sugar
7
g
8
%
Protein
5
g
10
%
Vitamin A
519
IU
10
%
Vitamin C
21
mg
25
%
Calcium
47
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.