Aviyal or Avial is a traditional Kerala side dish of mixed vegetables served with rice. An essential component to an Onam Sadya (traditional vegetarian banquet or buffet) that's quite easy to make.
In fact I was quite happy after making this dish. It's not everyday that I make an aviyal (or avial as some spell it) and it turned out great. I should say that I'm more comfortable cooking Kerala style non veg dishes than the veg ones. I do make the normal stuff like thorans and mezhukkuperatty. Elaborate ones like aviyal and sambar are made only once in a while. Anyways after the success with this aviyal recipe, I'm a bit more comfortable and interested in cooking such kind of dishes.
I am not very sure about what all veggies are there in the traditional recipe. Here in this recipe, I've used the veggies that we both like :) – you're free to pick and choose.
Here is the recipe for aviyal:
- 3 cups Assorted veggies (cut lengthwise (refer notes))
- 1.5 cups Water
- 1/4 tsp Turmeric powder
- 1/4 tsp Pepper powder
- 1/2 cup Grated Coconut
- 2-3 Green chilly
- A pinch Jeera
- 1/2 – 1 tbsp Water
- 1/4 cup Yogurt (whisked)
- 1 tsp Coconut oil
- Curry leaves
- Grind together pepper powder, coconut, green chilly, jeera and water (1/2 – 1tbsp) into a thick paste. Cook the veggies with turmeric powder, water (1.5 cups) and salt.
- When the veggies are 3/4th cooked, add the ground paste. Mix well. Cover and cook till the veggies are done and the raw taste of coconut paste is gone.
- Add yogurt and mix well. Cook for 1-2 minutes more and just before removing from the gas, add the coconut oil and curry leaves. Serve hot with rice.