Aviyal / Mixed veggies cooked in coconut paste – Kerala style Aviyal

Aviyal/ Avial is a traditional Kerala ( a south Indian state) dish made with assorted vegetables cooked in grounded coconut and yogurt. No special occasion in Kerala is complete without this Aviyal.

Aviyal

As far as I know it is prepared differently in different parts of Kerala. This is Palakkad style which is my home town. There are other ways to make it too where they add turmeric powder, tamarind pulp, or mango. This is such a healthy dish with loads of vegetables. Hope you all like this and give it a try.

In Tamil Nadu, aviyal is had along with Adai ( Mixed lentil crepe). 

How to make Aviyal the traditional way

Ingredients used

Pumpkin / Ash Gourd

Carrot

Potato

Drumstick

Beans

Snake gourd

Coconut

Green Chili

Cumin seeds

Yogurt/ Curd

Method

Grind coconut, cumin seeds, and green chili to a coarse paste. In a deep dish or Kadai, add all veggies except white pumpkin with water almost covering the veggies, and cook. After 5 minutes add white pumpkin along with other veggies and cook till it’s half cooked. Drain water and add ground coconut paste to veggies.

Mix gently and cook till veggies are done. Add salt and curd. Mix gently till the curd coats uniformly. Be careful not to mash veggies. Cook for a minute, when it starts bubbling add curry leaves, drizzle coconut oil, and cover it. Switch off immediately.

Leave for two minutes. Let the flavor blend. ( When you open the lid, you will love that aroma). Serve warm with cooked rice.

What vegetables can I use?

You can use any seasonal vegetables like yam, cucumber, raw banana, etc. But try to avoid using vegetables like brinjal as it gets mushy, bitter gourd as it changes the flavor of the dish.

Can I make it vegan?

Yes, you can make Aviyal vegan. To make vegan, use tamarind extract or a few pieces of green mango instead of Yogurt.

Is Aviyal Keto Friendly?

Yes, Aviyal is keto-friendly.

More Kerala recipes for you

Mamabazha Pulissery

Vegetable stew

Appam

Pineapple Madhura Curry

Puttu

Kadala Curry

Nei Appam

Recipe to make Aviyal – Kerala Style

Ingredients

Mixed veggies – 2 cups chopped into 2 inches ( I used carrot, white pumpkin, potato, snake gourd, and drumstick)

Coconut – 1/2 cup grated

Jeera – 2tsp

Green chilli – 2

Curd / Yogurt – 1/4 cup

Curry leaves – few

Coconut oil – 2 tsp

Method

• Grind coconut, jeera, and green chili to a coarse paste.
• In a deep dish or Kadai, add all veggies except white pumpkin with water almost covering the veggies, and cook.
• After 5 minutes add white pumpkin along with other veggies and cook till it’s half cooked.
• Drain water and add ground coconut paste to veggies.
• Mix gently and cook till veggies are done.
• Add salt and curd.
• Mix gently till the curd coats uniformly. Be careful not to mash veggies.
• Cook for a minute, when it starts bubbling add curry leaves and drizzle coconut oil, and cover it. Switch off immediately.
• Leave for two minutes. Let the flavor blend. (When you open the lid, you will love that aroma)
• Serve warm with cooked rice.

Notes

1. Use the drained water to make rasam or to knead chapati dough.
2. Coconut oil is a must for this dish. Only that gives the flavor.
3. You can use any veggies like yam, cucumber, etc.
4. Add white pumpkin, 5 minutes after adding other veggies as it cooks fast.

 

PIN AVIYAL FOR LATER

This post was originally published on July 20, 2017, now updated with new content and pictures.

I’m sending this recipe to Fiesta Friday .