Aviyal Recipe- Kerala Style Avial

Aviyal Recipe- Kerala Style Avial- Onam Sadya Recipes

Aviyal- Aviyal is a traditional side dish served as an accompaniment to rice. Avial is a traditional recipe of Kerala and an essential dish of sadya. It is a mixture of all kind of vegetables, coconut and curd. I prefer the semi-dry avial that amma makes without adding curd. She used to add raw mangoes for tartness and that works perfectly without making the avial too dilute or watery. But in this recipe I used both raw mango and little curd, because my mango was not much tangy. Aviyal was a regular dish at my home, she would make it once a week along with sambar. The detailed recipe with step by step cooking pictures follows.

aviyal Recipe

Avial is a dish which is believed to have been originated from South India and is common in Tamil cuisine, Kerala and udupi cuisine. It is a thick mixture of vegetables and coconut seasoned with coconut oil and curry leaves. Aviyal is considered an essential part of the sadya, the Keralite vegetarian feast. Vegetables commonly used in avial are elephant yam, carrots, snake gourd, eggplant, plantain, drumsticks, cucumber etc. Some people prefer to skip curd or substitute it with raw mango or tamarind pulp.

Aviyal Recipe- Kerala Style Avial- Onam Sadya Recipe

Tips- Coarsely grind the shallots, cumin seeds, garlic, green chilies and coconut by running the blender once or twice. Add both shallots and garlic in the mentioned quantity, it gives the nice flavor, please do not reduce it. The vegetables should not be over cooked, if over cooked the aviyal looks mushy. All vegetables would be visible and separate. If using raw mango which is sour in taste, do not use curd. I used both because my raw mangoes was not much sour. Use only thick curd, otherwise aviyal will be watery.

Aviyal Kerala Style

How to Make Aviyal Recipe- Kerala Style Avial- Onam Sadya Recipes

Add all the washed and cut vegetables into clay pot or stone pot, at my home my amma use stone pot to make aviyal, here I am using clay pot.

13707522_1193683590653157_8201732489166368533_n

Add turmeric powder, salt and 1/2 cup water and combine well. Cook covered on a low flame for 10 minutes, or until vegetables are cooked perfectly.

13709798_1193683487319834_4233929186745152960_n13697088_1193682930653223_1927868956093347133_n

Meanwhile coarsely grind coconut, green chilies, cumin seeds, shallots and garlic. Grind it without adding water into a coarse paste. Set aside.

13769607_1193683293986520_4294301819011611624_n13697003_1193683157319867_8524822642203686097_n

Add ground mixture on top and cover cook for 2-3 minutes in low flame.

13697206_1193682777319905_1820280912401802152_n

Mix the coconut mixture gently and add curry leaves, cook for 1 more minute. Off the flame.

13718692_1193682650653251_3694252023802942781_n13716133_1193682397319943_2270778866894785670_n

Add curd and combine well. Adjust salt and drizzle coconut oil on top and mix well.

13718705_1193682373986612_7804220120693914390_n13731617_1193682170653299_1680559177427118486_n

Serve along with rice.

13726620_1193682303986619_5351130955755812970_n

Enjoy!! Happy cooking and stay healthy.

Aviyal Recipe- Kerala Style Avial- Onam Sadya Recipe

Please rate this

6 comments on “Aviyal Recipe- Kerala Style Avial- Onam Sadya RecipesAdd yours →

  1. The vegetables we used have more less less the same cooking time except mangoes which cook much quicker. So we add them later when adding the coconut mixture. If you don t have raw mangoes in hand or they are not sour enough, you can add 1 tbsp tamarind water or sour curd. Mangoes lend a much better flavour to aviyal though

Leave a Reply

Your email address will not be published. Required fields are marked *