Authentic South Indian Aviyal: A Step-By-Step Recipe Guide

Ingredients

2 cups of mixed vegetables (carrot, beans, drumstick, yam, raw banana, pumpkin, and brinjal)
1/2 cup of curd
1/2 teaspoon of turmeric powder
Salt to taste
1 cup of grated coconut
2 green chillies
1/2 teaspoon of cumin seeds
1 sprig of curry leaves
2 tablespoons of coconut oil

Steps and instructions

Wash the vegetables thoroughly and cut them into 2-inch long pieces.
In a pan, add the chopped vegetables, turmeric powder, salt, and some water. Let it cook on medium heat until the vegetables are cooked but not mushy.
While the vegetables are cooking, grind the grated coconut, green chillies, and cumin seeds in a blender until you get a coarse paste. You may add a little water if required.
Once the vegetables are cooked, add the coconut paste to the pan and mix well. Cook for a few more minutes.
Beat the curd until smooth and add it to the pan. Stir well to combine with the vegetables and cook on a low flame for another 2-3 minutes.
Finally, add the coconut oil and curry leaves. Stir well and remove the pan from heat.
Your Aviyal is ready to serve. Enjoy it with hot rice.

Tools for making

Pan - A large pan to cook the vegetables and combine all the ingredients.
Blender - A blender or mixer to grind the coconut, green chillies, and cumin seeds into a coarse paste.
Spatula - A spatula or spoon to stir and mix the ingredients while cooking.
Bowls - Bowls to hold the chopped vegetables, grated coconut, and curd.
Knife - A knife to chop the vegetables into 2-inch long pieces.
Measuring Cups - Measuring cups to measure the quantity of curd and coconut oil accurately.
Water - Some water to cook the vegetables.

Recipe variations

Addition of tamarind pulp or raw mangoes for a tangy flavor.
Include vegetables like snake gourd, beetroot, or cabbage for a different taste.
For a spicier version, add red chilli powder or black pepper powder.
Replace curd with coconut milk for a dairy-free option.
For a vegan version, skip the curd and use cashew or almond paste as a substitute.
Add roasted coconut flakes for an extra crunch.
Include a handful of cooked lentils (dal) to make it more wholesome.
Experiment with different tempering ingredients like mustard seeds, fenugreek seeds, or asafoetida for added flavor.

Recipe overview

Aviyal is a popular traditional dish from the Indian state of Kerala. It's a delightful blend of mixed vegetables, coconut, and yoghurt, spiced mildly with green chillies and turmeric powder. This recipe is a healthy and nutritious choice as it's packed with various vegetables, and its pleasant, tangy flavour makes it a favourite amongst both kids and adults. The recipe we have here is simple and does not require any intricate cooking techniques. You start by boiling the vegetables, then creating a paste of coconut and spices, which is then mixed with the vegetables. Finally, adding yoghurt to the mixture gives it a unique tangy taste that defines Aviyal. It's a great way to add a touch of South Indian cuisine to your meals. Serve this Aviyal with steamed rice for a complete meal. Enjoy cooking!

Common questions

Can I use any vegetables for Aviyal? Yes, you can use a variety of vegetables such as carrot, beans, drumstick, yam, raw banana, pumpkin, and brinjal. Feel free to add or substitute with your preferred vegetables.
What is the purpose of adding curd? The curd adds a creamy and tangy flavor to the Aviyal, enhancing its taste. It also helps to balance the spiciness of the dish.
Can I use desiccated coconut instead of grated coconut? It is preferable to use freshly grated coconut for Aviyal as it provides a better texture and taste. However, if you do not have access to grated coconut, you can use desiccated coconut soaked in warm water for a few minutes before grinding.
Is Aviyal a vegan recipe? Aviyal can be made vegan by omitting the curd and using a plant-based yogurt substitute or coconut milk instead.
Can I make Aviyal in advance? While Aviyal tastes best when served fresh, you can make it in advance and store it in the refrigerator for up to 2 days. Reheat it gently before serving.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the vegetables and coconut paste.
Pan - A deep pan to cook the vegetables and combine all the ingredients.
Blender - A kitchen appliance used to grind the coconut, green chillies, and cumin seeds into a paste.
Spatula - A utensil with a flat edge used for stirring and mixing the ingredients in the pan.
Curd Beater - A tool used to beat the curd until it becomes smooth and creamy.
Coconut Scraper - An accessory that helps in grating the coconut to obtain fresh coconut gratings.
Serving Dish - A dish or plate to serve the Aviyal.

Origin stories

Aviyal, a delightful and nourishing dish, holds a special place in the culinary lore of Kerala, a region known for its fragrant spices and hearty meals. Legend has it that Bhima, one of the five Pandava princes in the Indian epic Mahabharata, invented Aviyal. During their exile, Bhima took up the role of a cook. In an attempt to satisfy the appetites of his brothers with the least amount of resources, he chopped up a variety of available vegetables, boiled them together, and topped the dish with grated coconut. The recipe became a hit, and hence, Aviyal continues to be a culinary delight that encapsulates the essence of resourcefulness and diversity. Whether the tale is true or not, the flavors of Aviyal continue to narrate the story of a region rich in culture and tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.