Aviyal is a dish which is believed to have originated from Kerala and is a part of Kerala, Tamil Nadu and Udupi cuisine. It is a thick mixture of vegetables and coconut, cooked in curd and water, and seasoned with curry leaves. Aviyal is an essential part of the Sadya, a Keralite vegetarian feast. You can alter the vegetables used as per your liking and nutritional requirement.
- Grated coconut – 1 cup
- Curd – 1 cup
- Assorted Vegetables – 7 to 8 big pieces/chunks of carrots, beans, raw banana, drumstick, cauliflower, potato and bottle gourd
- Green chillies – 2 to 3
- Dried red chillies – 2 pieces for seasoning
- Black Mustard seeds – 1/2 teaspoon
- Curry leaves – 6 to 7
- Oil – 1 teaspoon
- Salt to taste
Preparation Time: 15 mins.
Cooking Time: 10-15 mins.
Servings: 3 to 4 persons
Take a container and add half cup water and salt to it. Add the assorted vegetable pieces and boil the vegetables till they are soft but not mushy. Do not throw away the water.
Now, mix/blend curd, green chillies and grated coconut in a mixie/blender.
Add the blended mixture to the boiled vegetables and mix well.
For seasoning, heat oil and once oil is hot, add curry leaves, whole dried red chillies and mustard seeds. Once mustard seeds begin to splutter, add to aviyal and season it.
Aviyal is ready. Serve with steamed rice.