There are several stories behind Aviyal. One story which I heard was that, Aviyal is first prepared by Prince Bhima (In the epic Mahabharatha)..
Another one is long long back in some Palace kitchen, a big jar of curd fell inside the boiling vegetables. Then the chefs added the coconut paste to it and made Aviyal..
This dish has an important part in Tamil and Kerala cuisine. In Tamil Nadu, Adai Aviyal is a famous dish. And for Keralites, through out the State, Aviyal is an essential part of sadya.
For me, if any dish which has a lot of vegetables, I love it!!!
The same way I like my pav bhaji recipe. I try to add as many vegetables as possible along with potatoes..
- Mixed vegetables (Drumstick, Snake gourd, Guar beans (or french beans), golden cucumber, yam, carrot , Raw plantain) – 3 cups, skinned, cleaned washed and cut lengthwise evenly.You have to use very small pieces of each of all these ingredients. So add accordingly.
- Water – 1.5 cups
- Turmeric powder – 1/4 tsp
- Yogurt – 1/2 cup, beaten
- Coconut oil – 1 tsp
- Salt to taste
- Curry leaves – 10 to 15
- Coconut – 3/4 to 1 cup
- Green chilly – 2-3
- Cumin seeds – 1/2 tsp
- Water – 2 tbsp
- Red dry chili – 1
- Garlic – a tiny piece (This is optional)
You have to
- Grind together the ingredients into a thick coarse paste and keep aside closed.
- Cook the vegetables with water, turmeric and salt in a bottom thick pan or clay pan in a medium to low flame.
- When the vegetables are 3/4th cooked, add the curry leaves and ground paste.
- Mix well without breaking the pieces. Cover and cook till the vegetables are done.
- Add yogurt and mix well. Cook for 1-2 minutes.
- Add the coconut oil over the cooked vegetables.
I am putting the snap which i clicked last year 🙂
Aviyal is the item sitting on the top right of the plantain leaf
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