Aviyal is relished as a delicacy in itself, as its unique tangy taste with a strong coconut flavour is tongue tingling. This is a popular dish from Kerala, however its made in most Tamil households too. There are various versions of this dish , as it differs from region to region It uses a variety of vegetables, locally grown and in season. The use of condiments is minimal but it adds to the taste of the dish, it is very simple to make too and can be served with adai too.
Recipe from Cook and SEE Part 1.
- Vegetables – Pumpkin, Ash gourd, Green raw Mango, Chow chow, Cluster beans, French beans, Sabre beans, Potatoes, Elephant yam or Senai, Snake gourd, Carrot, Green plantains, Drumstick Any of these vegetable can be used in a combination. Avoid ladies finger and colocasia.
- Curd 1 cup, (slightly sour)
- Green chillies 5 chopped,
- Coconut dessicated 1 cup,
- Curry leaves 1 tablespoon,
- Cumin seeds ½ teaspoon,
- Salt 2 teaspoon,
- Rice flour 1 teaspoon ,
- Coconut oil half a ladle.
- Chop the vegetables of your choice, lets say potato, drumstick, carrot, mango, pumpkin and french beans. Peel and cut them lengthwiseinto 2 to three inches .
- Measure 4 cups of vegetables . Cook till soft.
- Beat the curd. Grind the coconut, green chillies, cumin to a smooth paste and add to the curd. Mix well.
- Add the cooked vegetables to the curd , stir and cook till everything blends well ( two to three minutes). Remove from heat.
- Add coconut oil over the aviyal. Garnish with curry leaves.
- Serve hot with rice and pappadams .
- If mango is not available, it need not be added to the aviyal, however it adds a distinct taste to the aviyal.
- Also when raw mango is added, reduce the quantity of the curd. It will be extra tangy.
- Coconut oil can be heated and added to the aviyal, if one doesn’t like the taste of raw oil.