Sadhya Special Aviyal Recipe | One Pot Avial Using Curd | 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.
What are the common vegetables in aviyal?
A dish that originated from Kerala. Moreover, it is equally popular in the South 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.
How to make sadhya special aviyal recipe?
Sadhya Special Aviyal Recipe | One Pot Avial Using Curd | with step by step photos & video. There are some variations in making aviyal in Kerala. Mainly three variations are there to give the tangy taste for aviyal:
- raw mango,
- tamarind,
- curd.
In this recipe, I used curd. I had already shared the aviyal recipe using raw mangoes. 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, of different kind. Once the veggies are 90% done add in the masala mixture and curd. Give a gentle mix. Lastly, add in coconut oil along with some curry leaves. Use coconut oil for the authentic taste of aviyal.
Sadhya Special Aviyal Recipe
Course: SidesCuisine: IndianDifficulty: Medium5
servings30
minutes30
minutes1
hourSadhya Special Aviyal Recipe | One Pot Avial Using Curd | with step by step photos & video. A traditional recipe of Kerala and an essential dish of sadya.
Ingredients
3 tbsp Sour Curd
2 to 3 tsp Coconut Oil
Curry Leaves
- Masala
11/2 cup Grated Coconut
7 to 8 Shallots
1 tsp cumin Seeds
2 to 3 Green Chillies
1/4 tsp Turmeric Powder
- For Boiling Vegetables
2 cup Yam/Chena
1 cup Carrot
1 cup Raw Banana
1/2 cup Koorka
2 cup Pumpkin
1 cup Cucumber
1 Drum Stick
1 cup Snake Gourd
7 to 8 beans
1/2 tsp Turmeric Powder
1 tsp Chilli Powder
2 tsp Coconut Oil
Salt as required
Directions
- Masala Preparation
- In a mixie jar, add in 11/2 cup grated coconut, 7 to 8 shallots, 1 tsp cumin seeds, 2 to 3 green chillies and 1/4 tsp turmeric powder.
- Grind to a coarse mixture and keep aside.
- Preparing Aviyal
- Firstly, let us cook the veggies. Chop the veggies in a uniform size. I am using a heavy bottomed 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.
- Now add, 1/2 tsp Turmeric Powder, 1 tsp Chilli Powder, 2 tsp coconut oil and salt as required for the veggies. Slightly give a mix.
- Pour in 3/4 cup water and 1 tsp coconut oil .
- Cover and cook the veggies for 10 minutes or until 95% cooked over a low flame.
- Open the pot and check for the water. Makes sure the water released by the vegetables are dried almost.
- Add in 3 tbsp sour curd.
- Combine well & allow the water content to be dried well.
- Add the coconut masala and 1 tsp coconut oil. Give a nice mix.
- Finally, add in some curry leaves. Cover & keep on the flame for 1 minute time. Then switch off the flame.
- Delicious aviyal recipe is done.
Recipe Video
Notes
- 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.
