Aviyal Recipe / How to make avial recipe with step by step pics and a short YouTube video. Aviyal is a dish which is believed to be originated from South India and is common in Kerala and Udupi cuisine. It is a thick mixture of vegetables, coconut, seasoned with coconut oil and curry leaves (Source : Wiki). Usually, I make this aviyal slightly on the thinner version and pair it with adai. I feel if made thicker, it gives a bloating feeling, as adai itself is heavy. Sometimes I pair it with Puli Kuzhambu, Curry leaves kuzhambu too…
Check out my youtube video for this recipe
Aviyal Recipe is a thick mixture of veggies, coconut, seasoned with coconut oil. In this post, I have explained how to make avial recipe with step by step pics and youtube video.
- 1 Cup Mixed Veggies (Carrot, Beans, Drumstick, Potato)
- 1 Pinch Turmeric Powder
- Salt As Required
- 1/2 Cup Curd
- Coriander Leaves (For garnishing)
- 1/2 Cup Coconut
- 2 Green Chilli
- 1 tsp Jeera
- 1 tsp Rice Flour
- 1 tsp Mustard Seeds
- 1/2 tsp Jeera
- 1 sprig Curry Leaves
- 2 tsp Coconut Oil
Wash and cut the veggies lengthwise. Measure and keep all the other ingredients by side.
To a mixer, add coconut, green chilli, jeera and rice flour. You can soak, 1 tsp of raw rice in water for 1/2 an hour and grind it.
Grind it to a smooth paste by adding very little water. Roll boil water in a pan and add a little salt for the veggies.
First add drumstick, potato and cook for 3 minutes, as it takes time to get cooked. Then add the other veggies, cook for another 2 minutes in high flame. Once the veggies are 3/4th cooked, switch off the flame and drain the water.
To another pan, add the veggies and the grounded coconut paste.
Add turmeric powder and salt (only for the coconut paste, as we have added for the veggies already). Cook for 2 minutes in low flame, till the raw smell in the coconut paste leaves. Always switch off the flame and then add curd, else it gets curdled.
Heat coconut oil in a small tadka pan and temper with the ingredients listed in the table 'To Temper'.
Pour the tempered items over the aviyal and mix everything well.
Enjoy this aviyal recipe with adai and kara kuzhambhu.
2. If using colocasia, pressure cook separately and if using yam, use old/aged yam as it gives an itchy sensation.
3. If using raw banana, use very little only, as it turns the aviyal recipe dark.
4. Cook the veggies only 3/4th only, if fully cooked, it turns like a paste.
5. Use only very little quantity in each veggie, as it yields a lot after cooking.
6. If you want the aviyal on the thicker side, increase the rice flour to 2 tsp, and grind the coconut to a thick paste.
7. Instead of rice flour, 1 tsp of raw rice can be soaked in water for 1/2 an hour and then ground.
8. Always switch off the flame and then add curd, else it gets curdled.