What is Avial (Aviyal)
Avial Recipe (Aviyal): Avial, also known as aviyal, is a popular and traditional mixed vegetable dish originating from Kerala cuisine. Although it is primarily associated with Kerala, it is also prepared in parts of Tamil Nadu and Karnataka. This dish holds a significant place in Sadya, a grand vegetarian feast served on banana leaves during festive occasions.
Legend has it that Avial Recipe (Aviyal) was created by Bhima, one of the Pandava brothers from the Mahabharata epic. During their 14-year exile, Bhima served as the royal cook in King Virata’s kitchen and invented Avial out of necessity.
Avial Recipe (Aviyal) consists of a nutritious blend of various vegetables cooked in a coconut and yogurt sauce, finished with coconut oil and curry leaves.
Unlike typical mixed vegetable combinations like cauliflower, carrots, peas, and beans, Avial features unique and seasonal vegetables. The vegetables commonly used in Avial include:
- Drumsticks
- Carrots
- Madras cucumber (also known as Mangalore cucumber or field marrow)
- Raw plantain (unripe bananas)
- Pumpkin
- Ash gourd
- Green beans
- Tendli (ivy gourd)
- Suran (elephant foot yam)
- Snake gourd
These vegetables come together to create a flavorful and wholesome dish that is often served with steamed rice, sambar, pickle, and papadoms for a satisfying meal.
About Avial Recipe (Aviyal):
There are several variations of making Avial, including versions with raw mango, tamarind, and curd. In my recipe, I use curd as it is the traditional method followed in my home.
This version of Avial is not a curry; instead, it has a slightly thicker consistency where the coconut and yogurt sauce coats the vegetables.
When preparing Avial, it’s essential to cook the vegetables well. They should be tender but not mushy or falling apart. Avoid adding too much water while cooking, as the vegetables release their juices during the process.
It’s advisable to cook vegetables that take longer first and then add those that require less time. Mixing everything at once can result in some vegetables being overcooked and turning mushy.
In the step-by-step process provided below, I have detailed the cooking process for various vegetables, so you don’t need to worry about which ones to cook first.
How to make Avial Recipe (Aviyal):
A) Preparation:
- Start by thoroughly rinsing all the vegetables with water and then draining off the excess water. I’ve used ash gourd, pumpkin, drumsticks, elephant foot yam, Mangalore cucumber, plantain, and green beans.
- Peel and chop the vegetables into medium to long sticks or batons. The vegetables should be chopped into slightly thick potato French fry-like pieces. Set aside the chopped veggies.
- For the chopped unripe banana, keep them immersed in water in a bowl to prevent them from darkening.
- Beat 1 cup of fresh curd (yogurt) with a whisk and set it aside.
B) Making coconut paste:
- In a grinder jar or blender, add 1 cup of freshly grated coconut, 1 teaspoon of cumin seeds, and 2 to 3 chopped green chilies.
- Add ⅓ to ½ cup of water and grind to a coarse paste. Set aside this coconut paste.
Cooking Vegetables for Avial Recipe (Aviyal):
- Place the vegetables that require a longer cooking time in a pan or pot. Here, I’ve added elephant foot yam, drumsticks, and green beans (French beans) first.
- Sprinkle ½ teaspoon of turmeric powder and salt according to taste over the vegetables.
- Pour in 1 cup of water.
- Stir the vegetables well to combine.
- Cover the pan with a lid and cook over medium-low to medium heat.
- Simmer the vegetables until they are halfway cooked, which may take about 12 to 15 minutes.
- Next, add the remaining vegetables that require less time to cook. In this step, I’ve added plantains (unripe bananas), Mangalore cucumber (field marrow), ash gourd, and pumpkin.
- Mix the newly added vegetables with the partially cooked ones.
- Cover the pan with a lid and continue cooking over medium-low to medium heat.
- Occasionally check the vegetables, and if the water has dried up, add more hot water as needed and gently mix.
- Simmer the vegetables until they are almost cooked.
Making Avial Recipe (Aviyal):
- Next, add the previously prepared ground coconut paste to the vegetables.
- Gently but thoroughly mix the coconut paste with the vegetables.
- Allow the mixture to simmer for 5 to 7 minutes or until the vegetables are completely cooked. They should be tender but still hold their shape, so take care not to overcook them. If the mixture becomes dry, add some hot water.
- Once all the vegetables are cooked, reduce the heat to low. Then, add the whisked curd to the aviyal mixture.
- Gently mix the curd into the aviyal and simmer for another minute before switching off the heat.
- Add 1 to 2 tablespoons of coconut oil. It’s recommended not to substitute coconut oil with any other oil for an authentic flavor.
- Also, add 12 to 15 curry leaves and mix well. Then, cover the pan with a lid and let the flavors infuse for 5 minutes.
- Serve the aviyal hot or warm with steamed rice, varutharacha sambar, pickle, and some papadoms. It provides a healthy, satisfying, flavorful, and filling meal.
Conclusion:
Avial Recipe (Aviyal), a beloved dish in Kerala cuisine, is cherished for its rich blend of flavors and wholesome ingredients. Whether served during festive feasts or as a comforting meal at home, Avial delights the palate with its nutritious and aromatic mix of vegetables, coconut, and yogurt. With its cultural significance and delicious taste, Avial remains a culinary gem of South Indian cuisine.
FAQs about Avial Recipe (Aviyal)
What is Avial?
Avial, also known as aviyal, is a traditional mixed vegetable dish originating from Kerala cuisine. It consists of various vegetables cooked in a coconut and yogurt sauce, seasoned with coconut oil and curry leaves.
What vegetables are used in Avial?
Avial typically includes a variety of seasonal vegetables such as drumsticks, carrots, pumpkin, ash gourd, green beans, snake gourd, raw plantains, and others. These vegetables are cooked together to create a flavorful dish.
Is Avial served on special occasions?
Yes, Avial is often served on festive occasions, especially as part of Sadya, a grand vegetarian feast served on banana leaves during festivals and celebrations in Kerala.
What makes Avial unique?
Avial stands out for its unique combination of vegetables and its coconut-yogurt sauce. Unlike many other Indian vegetable dishes, Avial has a slightly thicker consistency, coating the vegetables rather than being a curry.
Can I customize Avial according to my preferences?
Yes, you can customize Avial by adjusting the choice of vegetables based on availability and personal preferences. However, the traditional recipe uses specific vegetables that contribute to its authentic flavor and texture.
