Kerala Aviyal.

Kerala Avial Aviyal Recipe / കേരളാ അവിയൽ റെസിപ്പി / South Indian Avial Recipe /
pinit

Kerala Style Avial Recipe / Kerala Sadya Special Avial Recipe / Onam and Vishu Avial / How to Make South Indian Style Avial Recipe/ South India Avial.

Avial, another weakness of Malayalees..  My last recipe was sambar, so I thought of adding Aviyal / Avial as the next post, because in both the recipes so many vegetables are there.. Both are like sisters for malayalees..  It is originated in Kerala and then spread to other parts especially South Indian states.



This classic recipe of Kerala is ever drooling dish of Malayalees and I am sure most of the Indians love this side dish of Rice. It’s my favourite recipe since my childhood.

One can make avial with whatever vegetables available!! In the end you will get a healthy amazing dish which goes well with hot steaming rice. Most of the time I do it with left over vegetables in the refrigerator, a great way to use up bits of those remains there. That’s the speciality of this dish.


The story of Avial goes like this. This particular dish was invented by a chef while preparing a vegetarian sadyafeast’ for a marriage. He mixed all left over cut vegetables in a vessel, cooked it and gave a final twist with some coconut, green chilles, oil etc., and the end result was deliciously drooling. He named it ‘Avial’! 

This is one of the quintessential dishes of Sadyas (feasts) like Onam and Vishu in the tropical state of Kerala, called as God’s own country, the real Paradise on earth. Without Avial and sambar no onam or vishu sadya would be complete.

It is an unavoidable dish of vegetarian weddings too. It is a thick mixture of vegetables, grated coconut and coconut oil. Once you taste this, you will keep on making it because of its magical taste. 

Avial is a healthy food for those who are on diet, since it has a lot of fibres which help in prevention of many diseases. It is one of the items included in the menu of Nature Cure Centres in Kerala along with chappathi, some fruits, wholesome cereals, fresh juice etc. I remember seeing these items on the dining table of my dad when he was admitted in a Nature Cure centre in Trivandrum for his back ache problem. Since those days, I love to have avial and chappathi. A nice combo ever for me.

Avial’s basic flavour lies in coconut and coconut oil. So remember to use fresh coconut and it’s oil.

Here goes the recipe of Avial..

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 6

Ingredients for Kerala Style Avial:

Vegetables I used:

Cucumber – 1
Raw Banana – 1
French Beans – few
Cluster Beans (kothamara) – few
Carrot – 3
Drumstick (muringakka) – 1
Elephant Yam (chena) – a medium size piece
Potato – 2 small
Brinjal – 1
Onion – 1 small size
Colocasia (chembu) – 1 small
Raw Mango – 1

To grind:

Grated Coconut – 1 ½ cup
Cumin seeds – 1 tsp.
Garlic cloves – 2
Turmeric Powder – ½ tsp.
Seasoning:
Green Chillies – 2
Curry Leaves – few sprigs
Coconut Oil – 2 tbsp.

How to Make Aviyal:

Peel the skin and chop all vegetables into 2 inch long pieces. In a food processor, coarsely grind all the items given under the section ‘to grind’ and keep it aside.

Cover and cook vegetables in very little water along with salt and a pinch of turmeric powder. Since each vegetable requires different time for cooking, add the vegetables according to their cooking time. When veggies are ¾th cooked, open the lid and let the excess water to evaporate from the cooked vegetables. Add the ground coconut paste to this and mix gently so that the ground coconut paste is well incorporated with cooked vegetables. Cover and simmer for another couple of minutes till the raw taste of the coconut paste is gone. Add more salt if needed.

Turn off the stove and drizzle coconut oil and curry leaves. Serve Aviyal hot with rice.

My Recipe Notes and Tips on Kerala Style Avial:

1. Use fresh vegetables, Curry leaves and coconut which give a fresh aroma to your avial.
2. It’s your personal choice to use any vegetables depending upon the availability.
3. I have used fresh Raw mango, so didn’t add yogurt or tamarind paste.
4. Use only Coconut oil to get the real aroma of avail, hence do not substitute it with any other oil.
5. You can add shallots (chumannulli) and garlic cloves while making coconut mixture.
6. You can skip raw mango if you are adding curd. Those who like both curd and raw mango taste can add both according to the sourness required.


Serve Avial.. 

Pictorial of Avial..
1.

Take all Vegitables available
2.
To Grind
3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

16.

17.

18.

19.

20.

21.

22.


Done it..
23.

Serve Avial..

Happy cooking..

Cheers..

Seenas Food Basket


N.B:

Please Subscribe to our Our YouTube Channel, ‘Seenas Food Basket’.

To get all the latest updates, connect with us on Facebook, Twitter, Pinterest and Instagram. It will keep us motivated.

You have an option to add your Comment on our website. Just go to the recipe page and scroll down. You can see the space provided there to comment. Pls. add your feedback there both, positive and negative.

Hope you liked our Recipes with its step by step explanation and the ‘TIPS’ and ‘RECIPE NOTES’. Pls. support us by SHARING it and clicking on the ‘LIKE’ button of our Facebook Page, so that you will get our latest recipes on your news feed without missing them.

Try out this and let us know what you think.. We love to see your creations. So, when you try out this recipe, take a picture and email it to seenasfoodbasket@gmail.com.

Avial / Aviyal / Mixed Vegetables in Coconut Based Gravy



അവിയൽ റെസിപ്പി / കേരളാ അവിയൽ റെസിപ്പി.

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins

Description

Kerala Avial or Aviyal is a traditional side dish served with rice. Learn how to make Avial, a vital side dish for Kerala Sadya or Feast like Onam, Vishu.

Keywords: avial recipe, aviyal, kerala avial recipe, onam, kerala sadya, vishu, festival, south indian, അവിയൽ

Leave a Reply

Your email address will not be published.

6 − 4 =