Aviyal is a dish which is been originated from South India and is common in Kerala. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Aviyal is made during special occasion like kanu,onam festival etc.. This is suitable to have with variety rice and adai as side dish. Lets learn the steps of making this aviyal.
Preparation Time : 15 mints | Cooking Time : 15 mints
Mixed Vegetables - 2 cups ( I used potato, plantain, pumpkin, carrots, beans, Eggplant, sweet potato )
Water - as required
Salt - to taste
Turmeric - 1 tspn
Coconut - 1/4 cup
G.chili - 3
Cumin seeds - 1 tspn
Curd - 1/4 cup
Coconut oil - 3 tbspn
Mustard seeds - 1 tspn
Curry leaves - few
1. Chop the veggies evenly of same shape. Add the required water , salt and turmeric. Cook till the veggies are soft. It should not be marshy.
2. Grind the coconut,g.chili,cumin seeds to a fine paste using blender. Strain the water and add the veggies and grinded paste together.
3. Bring it to boil. Once its starts boil off the flame. Add the curd and mix well.
4. Heat the coconut oil and temper with mustard and curry leaves . Add the tempering to aviyal and mix well.
Aviyal is ready to serve.
My Notes :
Tempering with mustard seeds is optional. If you want temper it with curry leaves alone.
You can also add the veggies like broad beans,snake guard,drumstick,elephant yam etc..
Increase or decrease the coconut as per your taste.
If you add raw mangoes to aviyal then add the curd accordingly or avoid curd.