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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 dish has a mild and creamy texture with a subtle tang from Raw mango or tamarind. A final tempering of mustard seeds and curry leaves in coconut oil adds rich aroma and authentic taste.
This Aviyal recipe is a staple in Onam Sadhya and Tamil weddings. This dish has lot of vegetables so it is packed with lot of fibre and nutrients, which is perfect for a balanced vegetarian meal. This Aviyal goes good with rice, sambar and adai. 
4.13 from 8 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 4 servings
Calories 349 kcal

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

Serving: 1servingCalories: 349kcalCarbohydrates: 22gProtein: 5gFat: 29gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 11mgSodium: 41mgPotassium: 606mgFiber: 8gSugar: 7gVitamin A: 519IUVitamin C: 21mgCalcium: 47mgIron: 3mg
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