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.
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.
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.
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.
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.
Meanwhile coarsely grind coconut, green chilies, cumin seeds, shallots and garlic. Grind it without adding water into a coarse paste. Set aside.
Add ground mixture on top and cover cook for 2-3 minutes in low flame.
Mix the coconut mixture gently and add curry leaves, cook for 1 more minute. Off the flame.
Add curd and combine well. Adjust salt and drizzle coconut oil on top and mix well.
Serve along with rice.
Enjoy!! Happy cooking and stay healthy.