Aviyal Kuzhambu

Aviyal Kuzhambu, a mixed vegetable coconut curry is a very tasty and yummy kuzhambu. Whenever there are left over veggies my MIL would make this delicious kuzhambu. The preparation is quite simple and same as the Kerala Style Puli Aviyal. The only difference is Aviyal is generally like a thick curry but here we are going to make it like Kuzhambu consistency. Serve this yummy Aviyal Kuzhambu with hot steaming rice!

Aviyal is a combination of mixed veggies.Generally we use veggies that are rich in water content. Most of the veggies that we use are seasonal. Its always good to use seasonal veggies that is much more healthier than the veggies that we get all round the year.

So as this Aviyal Kuzhambu is already with lots of veggies, I always prefer to serve this kuzhambu with hot steaming rice and papad.

There are 2 ways to cook Aviyal. We can make aviyal with curd or tamarind. Curd based Aviyal is a perfect accompaniment for Adai or Coconut Rice. But Tamarind based Aviyal is a perfect accompaniment for Sambar/Rice.

Recipe Card:

Aviyal Kuzhambu

Aviyal Kuzhambu, a mixed vegetable coconut curry is a very tasty and yummy kuzhambu.Serve this yummy Aviyal Kuzhambu with hot steaming rice!

1 Gooseberry Size Tamarind
3 Cups Mixed Veggies (Carrot, Chow chow, Snake Gourd, Cucumber, Drumstick)
1/4 tsp Turmeric Powder
Few Curry Leaves (For Garnishing)
1 tbsp Coconut Oil

For Grinding

1 tbsp Raw Rice
1/3 Cup Grated Coconut
3 Green Chili
3 Red Chili
1 tsp Cumin Seeds

Soaking Tamarind

Soak Tamarind in warm water for 10 mins and extract the juice and set it aside

Grinding Process

Wash & Soak raw rice in water 10 mins. After 10 mins, drain the water from soaked rice. Add grated coconut, cumin seeds, green and red chili and grind everything to a smooth paste

Cooking Veggies

First take all sliced veggies, add turmeric powder and water and cook the veggies till soft and tender
When the veggies are soft, add tamarind extract along with salt and boil for about 5 mins to get rid off the raw smell of the tamarind extract
After 5 mins, add the coconut spice paste and stir well. Adjust the consistency of the kuzhambu by adding water
Boil the Aviyal Kuzhambu for 2-3 minutes and then switch off the flame.
Garnish with Coconut oil and curry leaves
Serve the delicious Aviyal Kuzhambu with hot steaming rice.

We can cook all the veggies for 2-3 whistles in pressure cooker and then add tamarind extract and coconut spice paste
Generally we don’t do tempering for Aviyal. So I skipped for Aviyal Kuzhambu too. But if you want, you can temper with mustard and curry leaves
Coconut oil would be a perfect choice.

Method:

Cut all the vegetables lengh wise and keep it aside

Cook the vegetables in a heavy bottomed vessel by adding water and turmeric.

Soak the tamarind in water and extract the juice. Soak the raw rice in water for sometime. Take the coconut with soaked rice, red chillies and green chillies and cumin seeds in a mixer.