Aviyal is a traditional authentic dish well versed with all Keralites.This is an important inevitable dish of our sadya menu.'Aviyal' can be called as a mix of all vegetables cooked in coconut sauce.To me aviyal was a porridge from childhood,I always loved it steaming hot just like that without steamed rice and other accompaniments.Have you tasted aviyal this way? Probably should.My mom was always happy as I devoured all vegetables with at most satisfaction and had no worries of feeding me veggies.But now as mom,I find it difficult to feed veggies to my kids and this dish at times works out too(though not always).However,this is a very nutritious dish as it has all veggies in one dish. Do give it a try if you aren't familiar with this and enjoy !!
ash gourd / kumbalanga 1/2 cup thinly sliced
potato 1 medium sized, thinly sliced
colocasia / chembu 2 thinly sliced
drumstick (fresh or frozen) 8-10 pieces
cluster beans /kothavarakka 10-15
carrot 3 medium sized
green chillies 4-5
yogurt 1/2 cup
turmeric powder 1/3 tsp
coconut grated 1/2 cup
cumin seeds / jeera 1/2 tsp
garlic clove 2 small pods/1 large
coconut oil 2tbsp
curry leaves few
-Wash and cut all vegetables thinly sliced except drum stick.Peel and cut the colocasia and then wash carefully as it may cause skin irritaion to some people.Drain using a colander when washing colocasia.Cut the green chillies vertically slit.
-Add 1/4 cup water and add all vegetables,green chillies,turmeric powder and salt.Cook on medium flame till just tender,take about 5 minutes.Drain excess water if you have any,if only 1/4 cup water is left out then leave as it is.
-In the meantime,grind the coconut,cumin seeds and garlic clove with minimum water and grind until smooth.
-Also,beat the yogurt until smooth.Keep aside.
-Add the ground paste and adjust salt.Let the coconut sauce thicken(about 3 minutes) and is blended.Add in the beaten yogurt and then give a quick stir.
-Switch off flame and drizzle coconut oil on top with few curry leaves.
-Cover and leave for 10-15 minutes to infuse the coconut oil flavors.
-Aviyal is ready to serve !!
* You can use any assorted vegetables but always group the easily cooked vegetable together and the difficult ones together otherwise the easily cooked ones may get mashed up.You can use yam(chena) or raw plantain or raw banana too.
* Use minimal water to cook the vegetables otherwise the vegetables will also leave out water and the aviyal will become watery.
* Some people use raw mango too instead of yogurt.Yogurt should be slightly sour for the real flavors.
* Use only coconut oil as it gives the authentic flavors.
See other sadya recipes,here.