Aviyal Recipe - South Indian Aviyal - Kerala Style Avial Recipe

Avial / Aviyal / அவியல் is a traditional South Indian dish where mixed vegetables cooked like a thick stew with fresh coconut, curd and seasoned with coconut oil and curry leaves. This is a healthy dish, typically a south indian specialty that is prepared during festive seasons, very popular & inevitable in Kerala. Aviyal is often eaten as a side dish for rice or paired with adai dosai. Amma back home makes aviyal on the days she makes vatha kuzhmabu/ kara kuzhambu/ puli kuzhambu or typically when there is adai on menu this one shows up! Normally veggies like carrot, potato, beans, drumstick, raw banana, yam, pumpkin, broad beans goes into this dish, a must to say but we can always swap with the ones that is available at home and it will still taste good. The real secret to this lies in the coconut oil tempering which just highlights this dish one notch up!

Some variations to this dish…. we sometimes add raw mango for the sour taste and skip adding sour yogurt. whatever you do, make sure to use fresh coconut, coconut oil and curry leaves to bring in the best in this dish.

avial recipe, aviyal recipe, south indian style aviyal, kerala aviyal recipe, keral recipes, vishu sadya recipes, vishu recipes, kerala sadya recipes, festive recipes, healthy recipes, adai avial recipes, adai dosai side dish, side dish recipes, tamil nadu recipes, tamizh recipes, tamil recipes, chennai recipes, கேரளா அவியல், breakfast recipes, accompaniments, south indian recipes, enga veetu samayal, malabar avial recipe

Ingredients
10	Raw banana (2″ pieces)
10	White pumpkin (2″ pieces)
10	Green beans (2″ pieces)
10	Carrot (2″ pieces)
10	Potato (2″ pieces)
1/4 cup	Green peas
½ nos	Drumstick (or 4 frozen pieces)
1 tablespoon	Sour curd
1 cup	Fresh grated coconut
2	Green chili
1 teaspoon	Cumin seeds
10 leaves	Curry leaves
1 teaspoon	Mustard
2 tablespoons	Coconut oil
a pinch	Turmeric powder
3/4 teaspoon	Salt (or to taste)

These are some of the basic veggies that you need for the recipe. You can use any veggie of your choice or that is readily available at home.

Cut the veggies all in one size, either cube or cut them into strips.

Cook all the veggie pieces till tender with 2 cups of water, a pinch of turmeric & salt. (Do not add all the salt it may not cook the veggies through, just a pinch will do!)

While that is cooking, grind coconut, green chili and cumin seeds to a paste. Keep this aside.

While the veggies are cooking add in teaspoon of coconut oil…. this will bring in more flavor.

Now add the ground coconut paste to the cooked veggies. Add salt at this stage.

Let this come to one boil, immediately switch off! Le this cool a bit.

Now add the sour curd and mix lightly. (If you add raw mango in your dish then skip the curd/yogurt)

Now heat coconut oil and splutter mustard and curry leaves. Add this to the veggie mixture.

Mix well and serve as a side dish for rice or with adai dosai.

Notes

Serves 2 -3 adults
Adding turmeric gives light yellow color to the dish. If you prefer white color then skip it.
If you add raw mango in your mixed veggie list then skip the sour curd.
Yogurt/ Curd is added to give light sourness to the dish, if its not your favorite- then skip it.
Reheating is not advisable for this dish, so if you are serving right away then add curd or else add just before serving. It can make the dish more sour if kept longer.
Adding less yogurt and more coconut gives nice creamy texture. More yogurt and less coconut will yield a sour dish. Choice is yours…
Adding salt while cooking veggies will not cook them through, so just add a pinch.
Too much water can also make the dish watery and running. Add just enough to cook the veggies that way it can keep the dish neat, chunky and creamy!
Pictures updated recently for this post.