Aviyal, a mixed vegetable stew is a traditional recipe in TamilNadu. We make aviyal for most of the festival lunch. Aviyal is rich in veggies with strong coconut flavor. It’s a great way to consume more vegetables as part of our regular diet. This aviyal tastes so good with Sambar / Rasam. Also it’s a great accompaniment for Adai, a lentil based thick crepe and also for Coconut rice. For Avial we generally use curd for the light tangy flavor but in Kerala and Souther Tamilnadu, tamarind is also used instead of curd. They call it as Puli Aviyal and the recipe is already published.
Tips for making Aviyal Recipe | Avial Recipe:
- Stiff veggies like drumstick, chow chow needs more time to cook than cucumber or pumpkin. So first cook all the stiff vegetable till they are 90% cooked.
- Once the stiff vegetables are cooked completely, then add the other veggies which gets cooked quickly. Those soft veggies are rich in water content, and gets cooked easily. If we add those veggies with stiff vegetables, they become mushy and loose their shape.
- Add generous amount of coconut while grinding as we need rich flavor of coconut.
- There is no tempering for Aviyal. We just need to season with coconut oil and curry leaves.
You may also want to try:
Recipe Card for Aviyal Recipe | Avial Recipe:
Aviyal Recipe | Avial Recipe
Aviyal, is a mixed vegetable stew thats rich in vegetables along with coconut flavor. Aviyal is a very good accompaniment south Indian Main courses like Sambar, Rasam etc or with Adai. Learn here how to make this Aviyal with step by step pictures.
Servings 4 people
Calories 110kcal
Equipment
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- 1 Carrot peeled, sliced to 1" thickness
- 4-5 Pieces Drumstick cut into 2-3" length
- ½ Chayote Squash (Chow Chow) peeled, sliced to 1/2" thickness
- ½ Cucumber peeled, sliced to 1" thickness
- 1 Raw Banana peeled, sliced to 1" thickness
- 1 Potato peeled, sliced to 1" thickness
- 100 gms Ashgourd (White Pumpkin) peeled, sliced to 1" thickness
- 100 gms Yellow Pumpkin peeled, sliced to 1" thickness
- 1 Brinjal sliced to 1" thickness
- 1½ tsp Salt Adjust As needed
- 1 tbsp Coconut Oil
- Few Curry leaves
- ½ tsp Turmeric Powder
- ⅓ Cup Curd (Plain Yogurt)
For Grinding
- ½ Cup Grated Coconut
- 1 tsp Cumin Seeds
- 3 Green Chili
Instructions
Grinding Process
- Take coconut, green chili, salt in a mixer jar.
- Grind it to a smooth paste by adding 2 tablespoon of water. Set this aside.
Cooking Vegetables
- Take the drumstick, potato, raw banana, chow chow, carrot in a heavy bottomed pan.
- Add turmeric powder and 1 cup of water. Cover and cook the vegetables till they are almost cooked.
- Once the veggies are 90% cooked, add the rest of the vegetables like cucumber, white pumpkin, yellow pumpkin and brinjal. These vegetables are rich in water content and they cook faster. So we need to add it after the stiff vegetables are almost cooked.
Finishing Aviyal
- Once all the veggies are cooked and becomes soft, add the ground coconut paste and give a gentle mix.
- Add curd now and give a mix. Finally add coconut oil, curry leaves and mix gently.
- Aviyal is now ready! Relish with Sambar rice or Rasam or Adai!
Nutrition
Serving: 0.333Cup | Calories: 110kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g
INSTRUCTIONS WITH STEP BY STEP PICTURES:
GRINDING PROCESS
- Take coconut, green chili, salt in a mixer jar.
- Grind it to a smooth paste by adding 2 tablespoon of water. Set this aside.
COOKING VEGETABLES
- Take the drumstick, potato, raw banana, chow chow, carrot in a heavy bottomed pan. Add turmeric powder and 1 cup of water. Cover and cook the vegetables till they are almost cooked.
- Once the veggies are 90% cooked, add the rest of the vegetables like cucumber, white pumpkin, yellow pumpkin and brinjal. These vegetables are rich in water content and they cook faster. So we need to add it after the stiff vegetables are almost cooked.
- Also add salt and allow the rest of the veggies to cook till soft but not mushy.
FINISHING AVIYAL
- Once all the veggies are cooked and becomes soft, add the ground coconut paste and give a gentle mix.
- Add curd now and give a mix. Finally add coconut oil, curry leaves and mix gently.
- Aviyal is now ready! Relish with Sambar rice or Rasam or Adai!
The post Aviyal Recipe | Avial Recipe appeared first on Subbus Kitchen.