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 both recipes feature a variety of vegetables. They’re like sisters to Malayalees. These recipes 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 are available! In the end, you’ll get a healthy and amazing dish that pairs well with hot, steaming rice. Most of the time, I make it with leftover vegetables from the refrigerator—a great way to use up bits that would otherwise go to waste. That’s the specialty of this dish..
The story of avial goes like this. This particular dish was invented by a chef while preparing a vegetarian sadya for a wedding. He mixed all the leftover cut vegetables in a vessel, cooked them, and gave it a final twist with coconut, green chilies, oil, etc. The end result was deliciously drool-worthy. He named it ‘Avial’! 🙄This is one of the quintessential dishes in Sadyas (feasts) like Onam and Vishu in the tropical state of Kerala, often called ‘God’s own country,’ a real paradise on earth. Without avial and sambar, no Onam or Vishu Sadya would be complete.
It’s an unavoidable dish in vegetarian weddings too. Avial is a thick mixture of vegetables, grated coconut, and coconut oil. Once you taste it, you’ll keep making it because of its magical flavor.. 😀
Avial is a healthy food option for those on a diet since it’s rich in fiber, which helps prevent many diseases. It’s often included in the menu at Nature Cure Centers in Kerala, paired with chapatis, fruits, whole grains, and fresh juices. I remember seeing these items on my dad’s dining table when he was admitted to a Nature Cure center in Thiruvananthapuram for his back pain issues years ago. Since then, I’ve loved having avial and chapati—a perfect combo for me.
Avial’s basic flavor comes from coconut and coconut oil, so it’s best to use fresh coconut and its oil.
Here goes the recipe of Avial..
Serves: 6
Author: Seena
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.
Pictorial of Avial..
Take all Vegitables available
To Grind
Done it..
Serve Avial..
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.
Kerala Aviyal.
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.