December 14, 2015

Aviyal



Aviyal is the traditional mixed vegetable and mandatory curry served in all feasts in Tamilnadu and Kerala. It 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. Either Tamarind or Raw mango is used instead of curd. Vellarikka/Cucumber (Big size)  used in this Aviyal gives a special flavour. 


Pre time: 20 mins

Cooking time: 20 mins

Serves: 4


Ingredients to make Nagercoil Aviyal:

White pumpkin(Ash Gourd), Avaraikai (Broad beans) , Brinjal, Cucumber, Snake guard, 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 normal size coconut Cumin seeds – 1 tea spoonGreen chillies – 3Red chillies – 2(Grind the above with very less water to a coarse consistency)











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.

When the vegetables are cooked 80 percent add just a small cup of tamarind juice and allow the vegetables to cook further (Tamarind juice is to be poured only if raw mango is not used)












After the veggies become soft and the water becomes minimum in

the pan add the ground coconut mixture 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 instead of adding Tamarind juice, 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. 




 



SHARE THIS POST   

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

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

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

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

    ReplyDelete
  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?

    ReplyDelete
  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?

    ReplyDelete
    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.

      Delete