I simply love Aviyal (also spelt as Avial). Not only is it simple to make but has the goodness of oh-so-many-vegetables flavoured with a coconut-cumin-green chilli paste and incorporating a touch of sourness from yogurt or curd.
A staple from the Southern Indian state of Kerala, Avial can be made as spicy or as mild as you want.
How to Make Avial | Aviyal – A MIxed Vegetable Stew from Kerala
Time: 45 Minutes
- Kanda, Suran, or Elephant Yam – 100 grams
- Aratikaya, Kela, or Plantain – 1
- Budidi Gummidikaya, Safed Bhopla, or Ash Gourd – 100 gms
- Gummidikaya, Lal Bhopla, or Red Pumpkin – 100 gms
- French Beans or String Beans – 12 to 16
- Carrot – 1 small
- Drum Stick – 1
- Slightly Sour Curd – 1/2 Cup
- Green Chillies – 4 or 5
- Grated Coconut – 2/3 Cup
- Cumin Seeds – 1 tsp
- Turmeric – A Large Pinch
- Curry Leaves – 4 or 5
- Coconut Oil – 1 tbsp
- Grind the grated coconut, cumin seeds, and green chillies to a smooth paste with a little water. Set aside.
- Wash, peel and dice all vegetables into small pieces.
- Cover with just enough water and pressure cook for 2 whistles.
Cook in an open vessel till all vegetables are done.
- While the vegetables are still warm, pour the coconut oil over them.
- Add the curry leaves, turmeric and salt.
- Mix well.
- Drizzle the coconut oil over the vegetable.
- Cover the vegetables with the ground coconut paste. Do not mix.
- Cover the coconut paste with the yogurt. Do not mix.
- Let it rest for 5 to 10 minutes.
- With a gentle hand, mix well.
- Serve warm with rice and appalam.
- The vegetables should not be over-cooked, else you will have a mushy avail on hand.
- Do not heat the coconut oil.
- I sometimes add peas as well.
Try eating Avial with Venn Pongal. 🙂