Kerala Puli Aviyal

Kerala Puli Aviyal(Avial) is a traditional stew, which has the mixture of rich vegetables and coconut. This will be part of our lunch menu for all the festivals as well as when special guest visiting us. Sambar with Aviyal is a best combination. Avail tastes great with coconut rice.

Tamilnadu Style Aviyal is much similar to this. The main difference is the use of Tamarind instead of curd. In the Tamilnadu style of Aviyal, we first cook all the veggies, then grinding the coconut, green chili and cumin seeds to a dry paste and then add it to spice up the cooked veggies and finally add a ladle of curd and switch off the flame. Finally we add coconut oil and curry leaves as tempering.

But in the Kerala Puli Aviyal, since we are using tamarind, we can’t just add it at the end stage of cooking. The tamarind will have a raw smell and taste which has to be boiled well. So here, we are going to start with cooking the veggies. But when the veggies are half cooked, we need to add tamarind extract and allow it to boil along with the veggies. When the veggies are fully cooked, then we follow the same procedure of grinding the coconut, green chili and cumin seeds to a dry paste and then add it to spice up the cooked veggies and finally add a ladle of curd and switch off the flame. Finally we add coconut oil and curry leaves as tempering.

Aviyal with Tamarind sounds strange, but believe me, this version is also too good. As my MIL is from Nagercoil, she makes this Kerala Puli Aviyal and Aviyal Kuzhambu often.

You can also try:

1. Aviyal Kuzhambu

2. Keerai Aviyal Kuzhambu

3. Adai Aviyal

4. Nellai Puiliyita Poricha Kuzhambu

5. Poricha Kuzhambu

Kerala Puli Aviyal

Mixed veggies are cooked and concocted with tamarind and coconut+green chili based spice to gat this tasty and yummy Aviyal. This is Kerala Style Tamarind based Aviyal contrast to curd based aviyal which we make for Adai

1 Raw Banana
1 Brinjal
1 Carrot
1 Cucumber
1 Potato
1/2 Snake Gourd
Salt (As Needed)
1/4 tsp Turmeric Powder
1 small Gooseberry Size Tamarind

For Grinding

1/2 Cup Grated Coconut
3 Green Chili
1 Red Chili
1/2 tsp Cumin Seeds

Tempering

3 tbsp Coconut Oil
Few Curry Leaves

Soak the tamarind in water and extract the juice
Chop all the vegetables length wise and cook all the vegetables in a heavy bottomed pan by adding little water and turmeric and salt.
Grind the cocunut, green chillies, red chillies and cumin seeds in a mixer without adding water.
Add the tamarind extract and let the vegetables are fully cooked
Now add the ground mixture and mix well.
Finally add coconut oil and curry leaves and mix well.
Now the yummy Aviyal is ready to serve with Rice

Instead of tamarind, we can add little curd at the end of cooking
We can first cook the firm veggies and once the firm veggies are half-cooked, we can add cucumber, raw banana

Method:

1. Soak the tamarind in water and extract the juice
2. Chop all the vegetables length wise and cook all the vegetables in a heavy bottomed pan by adding little water and turmeric and salt.