Kerala Style Avial Recipe | with step by step photos & video. A traditional recipe of Kerala and an essential dish of sadya. One of those traditional dishes of South Indian cuisine without which no feast is complete. Considered as an important part of Onam Sadya or Sadhya.
Aviyal or commonly known as avial, a popular dish of Kerala and Tamil Nadu. There are several stories related to avial recipe. It is believed that avial recipe was developed by ‘Bhima’ during his exile with his other Pandava brothers. According to the wiki, Bhima invented this recipe when he had to serve king Virata. There were no sufficient vegetables for a single curry. Hence, mixed all the vegetables and added grated coconut to prepare this subtle yet tasty curry.
How to make Kerala style avial recipe?
Kerala Style Avial Recipe | with step by step photos & video. A dish that originated from Kerala. Moreover, it is equally popular in the South Canara region of Karnataka and Tamil Nadu. A thick mixture of 13 vegetables commonly found in the western ghats and coconut, seasoned with coconut oil and curry leaves. Generally, only crisp vegetables are used in avial. Vegetables commonly used in avial are elephant yam, plantain, ash pumpkin, carrots, beans, cucumber, drum stick pods, snake gourd, and Broad Bean, etc.
There are some variations in making aviyal in Kerala. Mainly three variations, are that of making avial with raw mango, tamarind, and curd. In this recipe, I have used raw mango. While cooking veggies, firstly, add the veggies which take a long time to cook and then later add vegetables which take less time to cook. If you mix everything at once, some veggies will be overcooked, pasty and mushy. In avial, we use mixed vegetables, but of a different kind. Lastly, use coconut oil for the authentic taste of aviyal.
Furthermore, do checkout our other Onam sadhya recipes also. Hope you would like them.
Traditional Kerala Style Avial RecipeCourse: SidesCuisine: IndianDifficulty: Intermediate
Traditional Kerala Style Avial Recipe | with step by step photos & video. One of those traditional dishes of South Indian cuisine without which no feast is complete.
1 small piece of yam
½ cup of raw mango or yogurt
1 cup of yellow cucumber
1 cup of ash gourd
3 to 4 Ivy gourd
3 to 4 long beans
1 raw banana
3 to 4 green chilies
salt as required
1 tsp turmeric powder
1 tsp red chili powder
1/4 cup of water
a sprig of curry leaves
2 tsp coconut oil
- Masala preparation
1/2 tsp cumin seeds
8 to 10 shallots
the grated coconut of a half coconut
salt as required
- Firstly, let us cook the veggies. Chop the veggies in a uniform size. I am using a clay pot for making avial. We can use any large kadai for this preparation.
- Add the veggies layer by layer based on the cooking time of the veggies. Firstly, add veggies which take a long time to cook and then later add vegetables which take less time to cook.
- Veggies I am adding here are 1 potato, 2 drumsticks, 1 small piece of yam, 1 carrot, ½ cup of raw mango or yogurt, 1 cup of yellow cucumber, 1 cup of ash gourd, 1 brinjal, 3 to 4 Ivy gourd, 3 to 4 long beans, and 1 raw banana.
- Then add 3 to 4 green chilies, some curry leaves, salt as required, 1 tsp turmeric powder, 1 tsp chili powder & ¼ a cup of water.
- Close the lid & cook over high flame until steam comes out. Then reduce the flame to low & cook the veggies until it is cooked.
- Meanwhile, let us prepare the masala for the avial recipe. Firstly, grind ½ tsp cumin seeds, & 8 to 10 shallots in a mixie jar. Then add grated coconut of a half coconut, salt as required & ½ tsp turmeric powder. Just crush it once.
- Now our veggies are almost cooked well. Do not overmix the veggies. Just give a gentle mix.
- Then add in the crushed masala over the cooked veggies & pat it over the veggies using a spoon.
- Close the lid & cook for 1 to 2 minutes over low flame.
- After 2 minutes open the lid. Gently mix & combine everything well. (If you are using curd instead of raw mango, use at this step.)
- Switch off the flame & add a sprig of curry leaves & 1 to 2 tsp coconut oil. Close the lid & mix while serving.
- While making aviyal, it’s always important to cook the vegetables well. The veggies have to be cooked, but should not be mushy or fall apart. While cooking veggies, do not add more water as the vegetables also release a lot of their juices while cooking.
- Remember first to cook vegetables which take a long time and then later add vegetables which take less time to cook.
- Lastly, use coconut oil for the authentic taste of aviyal.