I love Aviyal period. From a very young age if there is one vegetarian recipe that I love it is Aviyal, I am not sure why I love it but I did. Never knew how mum makes it but still I loved it. Its a Kerala recipe, a combination of loads of vegetables, coconut, seasoning and tempered with coconut oil. Some use curd others don't so its really a personal choice. I love it both ways. If you are opting for a vegan option skip curd.
KERALA STYLE AVIAL RECIPE
Recipe Source - Amma
Serves - 4-5
Cook & Prep time - 30 mins
Serving suggestion - White Rice, Dal, Appalam
Vegetables - 2 cups chopped large ( Drumstick, raw mango, potato, beans, peas, raw banana, cucumber, yam, white pumpkin)
Turmeric powder - 1/2 tsp
Curry leaves - 1 spring
Salt - to taste
Coconut oil - 2 tbsp
Mustard seeds - 1 tsp
urad dal - 1 tsp
Jeera - 1 tsp
Red chilli - 2
Curry leaves - 3-4 leaves
Shredded coconut - 3 tbsp
Jeera - 2 tsp
Green chilli - 3-4 (adjust according to spice tolerance)
Shallots - 3-4
Ginger - 1/2 " piece
Curry leave - 5-6
- Keep a large thick bottomed vessel on stove. Put all the cut vegetables, mango pieces, tur powder, salt and little water. Mix and cover with lid. Cook on medium flame for 10 mts.
- Let the vegetables be cooked but let them be crunchy.
- Add the ground paste, mix well and let it simmer on low flame till raw smell goes. check for salt and remove.
- Keep a small pan, do the seasoning and add to the avial. Add 1 tsp of coconut oil to the avial.
- If vegetables are crispy and crunchy the avial will taste good.
- Make sure you taste cucumber before adding it to the dish, at times it can be bit sour
- If the avial does not have enough sour taste, add fresh yogurt before serving. For vegan option skip using curd
- Adding the raw coconut oil in the end enhances the flavor of the dish.(optional).