December 14, 2015

Aviyal

Aviyal is the classic & traditional recipe made with the mixture of delightful green vegetables. Aviyal is  a mandatory curry served in all feasts in Tamilnadu and Kerala. Aviayl  is a thick mixture of Vegetables and coconut seasoned with coconut oil and curry leaves. This is the typical aviyal made by the brahmins in Kanyakumari and Tirunelveli district . It looks in golden yellow with more coconut. Vellarikka/Cucumber (Big size)  used in this Aviyal gives a special flavour. 

  • Pre time: 20 mins
  • Cooking time: 20 mins
  • Serves: 4

Ingredients for making Aviyal:

  • White pumpkin(Ash Gourd), Avaraikai (Broad beans),Brinjal,Cucumber,Snakeguard, Carrot(Optional), Drumstick,Yam,Raw banana and a raw mango.-All together 1 large bowl (750gms) 
  • Coconut oil -1 table spoon
  • Turmeric powder- 1/4 tea spoon
  • Fresh curry leaves  

Note: Don’t add Seppankizhangu (Taro root) since it will make the Aviyal sticky.
For grinding: 
  • Fresh grated Coconut from a shell of normal size coconut 
  • Cumin seeds – 1 tea spoon full
  • Green chillies – 3
  • Red chillies – 1(Grind the above with very less water to a coarse consistency)
  • Thick Curd 1 laldle full (if raw mango is not used)


Method for making  Aviyal:

  • Cut the vegetables into thin long pieces (2 inches). Take a broad pan .
  • First boil all the vegetables with salt and turmeric powder except raw banana and Brinjal with enough water. 
  • Add these two vegetables after 5 minutes.
  • After the veggies become soft and the water becomes minimum in the pan add the ground coconut mixture and mix well. 
  • Now add the curd and mix well.
  • Add coconut oil and curry leaves and leave for 2 minutes and switch off the stove.
  • This also sounds very good with Adai. Adai and Aviyal is the very popular combo in Restaurants.
  • Note: My Grandma also adds either Tamarind juice or  she just drops a lemon sized ball of tamarind to the boiling vegetables. Once they get boiled she takes the ball out. This method could also be used. 




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9 Comments
Comments
  1. I love your Nagercoil recipes...makes me nostalgic..please put up some more of them..

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  2. After adding coconut paste should it boil for a minute?

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  3. My favourite & we used to have this with poori! I know a rare combo!

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  4. Just got to know about your website and really enjoying every bit of it. God Bless you and your family.

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  5. Just got to know about your website and really enjoying every bit of it. God Bless you and your family.

    ReplyDelete
  6. Hello! I like your reciepes. Just wanted to know when & how much curd should be added for making aviyal if I'm not using tamarind or raw mango?

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  7. Hello! I like your reciepes. Just wanted to know when & how much curd should be added for making aviyal if I'm not using tamarind or raw mango?

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    Replies
    1. Thanks for the feed back. two ladles of thick curd should be added at the final stage before adding coconut oil. After adding curd just give few fast stirs, add coconut oil and switch off. curd should not be made to boil since it will liquefy the gravy.

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