Aviyal/avial is a delicious traditional Kerala dish prepared made with mixed vegetables, curd, coconut and seasoned with coconut oil and curry leaves. It has a very important place in Kerala cuisine and is a must dish for Onam Sadya as well as for any other Sadya . Let us learn how to make Kerala style Aviyal (avial). (Please note that this type of avial preparation is mostly used in the southern part of Kerala, in other places it will be more watery with more gravy)
- Ash gourd (കുമ്പളങ്ങ) -3/4 cup
- Cucumber – 1 cup
- Carrot -1 medium
- Drumstick -1
- Beans -6-7
- Potato -1
- Raw plantain -1
- Raw Mango – few pieces (5-6 medium size pieces)
- Elephant foot yam -100 grams
- Curd -2 tbsp
- Grated coconut – 1 cup
- Cumin seeds /Jeera – 1/2 tsp
- Green chilli -3
- Coconut oil – 2-3 tsp
- Curry leaves – few
- Peel and cut all the vegetables into 2 inch long piece. Wash properly and keep aside.
- Coarsely grind grated coconut, green chillies and cumin seeds, and keep aside. It will be used for adding to preparation later on.
- Since each vegetable has different cooking time, cook cucumber, plantain and ash gourd together in a pan separately. Add salt needed only for that. When it is half cooked, add the chopped raw mangoes to it.
- Cook the rest of the vegetables in a pressure cooker adding salt and turmeric powder for 2 whistles. You can also cook it in open pan, but should keep in mind that the vegetables should be soft but not mushy. (use less water to cook).
- Add the grounded coconut paste to the vegetables already kept and cook for a few minutes. Remove from flame.
- Add curd to it and mix well. Check for salt and add if needed. Season the dish with coconut oil and curry leaves.
[Note : You can skip curd, if you are adding raw mangoes. It should be as per the the sourness you want. If you love curd, you can add little even after adding raw mangoes.]