Avial or Aviyal – a mixed vegetable curry in a spiced coconut and yoghurt sauce, is a very quintessential Kerala dish that is made for Sadya (a feast)! Aviyal is a traditional side dish served as an accompaniment to rice. It also features very regularly in everyday meals in Kerala. Am sharing this recipe in conjunction with Onam falling on 11/9/2019.
HAPPY ONAM TO MALAYALEES AROUND THE GLOBE
260gm - 270gm white melon, cut lengthwise
100gm drumsticks cut 2in
1 potato, cut lengthwise
2 small brinjals or 1 large one
50gm broad beans /avarakai, cut half
80gm carrot
50gm elephant yam (optional) cut lengthwise
salt to taste
1/4 tsp turmeric powder
2 sprigs curry leaves
To grind into a fine paste without water
90gm grated coconut (white part only)
3 green chillies
1 small shallot
3/4 tsp cumin seeds
2in ginger
3 to 4 tbsp beaten yoghurt
In a pan, add in cut vegetables except for white melon(as it cooks faster, add it towards the end). To it mix in about 1 cup water, turmeric powder and salt. Spread the vegetables. Close with a lid and cook on low heat. Once the vegetables are three quarter cooked, mix in white melon and stir. Leave to cook for another 4 to 5mins. Mix in grind coconut and salt to taste. Stir well. Once a few bubbles start appearing, close fire. Throw in curry leaves and pour in a circular motion about 2 tsp cooking oil/coconut oil. Close with a lid and leave for at least 15mins before dishing out.
Note: some use chilli powder, but it is not common in my household. You can use other types of vegetables too, such as french beans, long beans, raw plantain and cucumber. For the coconut, usually its grind coarsely, however, I prefer the paste to be fine.
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