Avial is a nutritious side dish made by steaming different veggies, cooking it with coconut paste & then seasoned with curd, coconut oil and curry leaves. Avial is one of the main dish for Onam Sadhya and a great combo with Adai. How to make Avial is posted in this recipe with step by step pictures and video.
Aviyal means steamed and specifically mean steamed vegetable side dish in curry / subzi form. Avial is popular in South India and is quite commonly made on festive days, marriages and at home for a grand lunch.
About Avial
Avial is a marriage of the veggies in coconut & curd that is unique in taste & could be relished as subzi / curry / gravy with the degree of dilution. Adai with Avial is a great combination that is quite popular at home during weekend breakfast & at hotels for lunch rice meal. Avial is a colourful delight in banana leaf & a must in onam sadya.
Aviyal is a traditional side dish that is believed to have been invented by Bheema from the period of Mahabharata. It seems he made Aviyal and impressed King Virata to gain entry into the king’s kitchen during the exile of Pandavas.
Avial – An assortment of taste!
Very true – Each of the veggies subtly loses themselves in coconut & curd bringing up a unique assortment of taste that even people who have aversion with veggies like them. I am not good at eating veggies – so from my childhood days, amma always sneaks veggies in whatever ways possible and this aviyal is one among them. Avial is one (and probably only?) veggie side dish that I savour a lot and till date it is one of my favourite. I love it with plain rice and even accompany it with any spicy variety rice.
Avial – Traditional Palakkad, Kerala style & Contemporary Style
I have made Avial in 2 ways – One the common current day to day curry avial that we make at homes and another one is the authentic Palakkad, Kerala style Aviyal. The color, texture and consistency is the main difference in this palakkad aviyal recipe.
In Palakkad style, we do not add Turmeric powder, hence it is very whitish in color. The Palakkad style Avial is thick & made as a subzi /curry and best suited as a side for rice meal. The contemporary style is slightly diluted and suits for both rice and Adai.
More Kootu, Curry Recipes
Avial Recipe Ingredients
- Aviyal Veggies : There is no right or wrong in the vegetables that we add for making Avial. I have used potato, yam, carrot, beans, ashgourd, cucumber, raw mango,drumstick,raw banana in this recipe. You can add or skip any of them based on the availability & seasonality of veggies. Some of the other veggies that is added are pumpkin, snake gourd, Kovakkai (Ivy guard), cauliflower, and peas! Coconut is mandatory which is ground and blend to make curry.
- Curd : Seasoning Avial with curd give a unique taste to Avial. Do not skip it and add it in excess with coconut to make Avial as a gravy which can be mixed with rice and consumed.
- Spices and Oil : I have added Jeera with coconut to make them a paste and add to Avial. For tempering I used coconut oil to make it authentic and nice flavour.
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Avial Recipe | Aviyal
Ingredients
- 2.5 cups mixed vegetables chopped I used potato, yam, carrot, beans, ash gourd, cucumber, raw mango, drumstick, raw banana
- 1/2 tsp turmeric powder
- 1/4 cup thick curd
- salt to taste
To grind to a coarse paste:
- 1/2 cup coconut
- 1/2 tsp jeera
- 1 green chilli
To temper:
- 1.5 tsp coconut oil
- few curry leaves
Instructions
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Boil water in a vessel and the veggies along with salt and turmeric powder.
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I first added the veggies that takes longer to cook (drumstick, beans, carrot, potato) then when its half cooked added the other veggies – take care not to mush the vegetables, make sure the veggies are crunchy.
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Drain water and keep the veggies aside.
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In a blender – add the ingredients listed under ‘ to grind to a coarse paste’.
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Grind it with little water to a coarse paste.
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In a kadai add the cooked veggies along with the coarse paste.
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Sprinkle little water and cook till raw smell of coconut leaves just saute for for 3-5mins.
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Add required salt, give a quick stir and switch off.
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Meanwhile heat coconut oil and add curry leaves allow it splutter then add this seasoning and curd to the aviyal and mix well.
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You can add raw curry leaves and coconut oil as such too.
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Mix well.
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Serve with steamed rice or as a side dish for any variety rice.
Video
Notes
- Cut the veggies lengthwise not too small as it will get mushed up easily.
- There is no specific quantity for each veggie – add it as per your choice.
- The consistency of avial can be adjusted as per your preference.
- The key to a perfect avial is to cook each veggie perfectly.
- Also grind the coconut mixture coarse and not too smooth.
- Adding coconut oil enhances the flavour and gives it the traditional kerala avial taste so don't skip it.
How to make Avial
- Boil water in a vessel and the veggies along with salt and turmeric powder. I first added the veggies that takes longer to cook(drumstick,beans,carrot,potato) then when its half cooked added the other veggies – take care not to mush the vegetables, make sure the veggies are crunchy.Drain water and keep the veggies aside.In a blender – add the ingredients listed under ‘ to grind to a coarse paste’.
- Grind it with little water to a coarse paste.In a kadai add the cooked veggies along with the coarse paste.Sprinkle little water and cook till raw smell of coconut leaves just saute for for 3-5mins.
- Add required salt, give a quick stir and switch off.Meanwhile heat coconut oil and add curry leaves allow it splutter then add this seasoning and curd to the aviyal and mix well.You can add raw curry leaves and coconut oil as such too.Mix well.
Serve with steamed rice or as a side dish for any variety rice.
Expert Tips
- Cut the veggies lengthwise not too small as it will get mushed up easily.There is no specific quantity for each veggie – add it as per your choice.
- The consistency of aviyal can be adjusted as per your preference.
- The key to a perfect aviyal is to cook each veggie perfectly.Also grind the coconut mixture coarse and not too smooth.
- Adding coconut oil enhances the flavour and gives it the traditional kerala aviyal taste so dont skip it.
Serving & Storing Suggestions
Enjoy Avial with rice meal or Adai! Consume on the same day of making Aviyal as coconut is added& curd become sour with time.
FAQs
1.What is Avial / Aviyal?
Avial is a nutritious side dish made by steaming different veggies, cooking it with coconut paste & then seasoned with curd, coconut oil and curry leaves.
2.How to make Aviyal?
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- Boil water in a vessel and the veggies along with salt and turmeric powder.
- Add the veggies that takes longer to cook(drumstick,beans,carrot,potato) then when its half cooked added the other veggies – take care not to mush the vegetables, make sure the veggies are crunchy.Drain water and keep the veggies aside.
- In a blender grind coconut, chilli and jeera to a coarse paste.
- In a kadai add the cooked veggies along with the coarse paste and saute the content till raw smell of coconut leaves.Add required salt, give a quick stir and switch off.
- Meanwhile heat coconut oil and add curry leaves allow it splutter then add this seasoning and curd to the aviyal and mix well. Avial ready!
3.Why veggies are not cooked all at the same time?
Different veggies have different cooking time – hence we add them in stages so that the easy to cook ones does not get mushy & dissolved in the curry. The longer to cook ones (Drumstick, Yam) are cooked halfway when the next set of slightly longer to cook veggies (Beans, carrot) are added and finally the easy to cook veggies (ash gourd) are boiled.
4.I do not have stock of varieties of veggies – Can I make avial?
The more the number of veggies – the better the taste. However you can make a perfect Aviyal with a minimum of 3 vegetables, coconut & curd seasoning.
5.Can I use leftover veggies for this recipe?
Avial is the best tasty way to consume all the leftover veggies in the refrigerator.
Palakkad Style Avial Recipe
Palakkad style avial recipe a quick aviyal made with 5 vegetables.I had already posted a aviyal recipe but this one is palakkad style.I saw this white colored thickish avial and got way too tempted so tried out last week and enjoyed it.The color, texture and consistency is the main difference in this palakkad aviyal recipe.
Amma makes avial whenever we have a mix of vegetables in hand.I tried this aviyal recipe from here and loved it so much.
Adai aviyal is a great combo so next time going to try it when I make adai.
Ingredients
- 2 cups mixed vegetables (carrot, yam, drumstick, cluster beans and ash gourd)
- 1/3 cup curd thick & sour
- a small sprig of curry leaves
- 1/2 tbsp coconut oil
- salt to taste
- water as needed
To grind to a coarse mixture:
- 1/2 cup coconut
- 1/4 tsp cumin seeds
- 2 nos green chillies
Avial Video
How to make Palakkad Style Avial
- Cut all the vegetables rinse them well and keep it ready.For palakkad aviyal these 5 vegetables are used – carrot,yam,drumstick,ashgourd and cluster beans.Make sure to cut them lengthwise like shown.Set aside.To a mixer jar, add coconut,jeera and green chillies.Grind to a coarse mixture,Set aside.
- First add yam and drumstick as they are tough to cook vegetables so we are adding them first.Add water and cook until 1/2 cooked.
- Then add carrot and cluster beans.Cook covered until 3/4th.
- When it is 3/4th cooked finally add ashgourd.Cook until soft then add coconut mixture.Cook and simmer until raw smell leaves.
- Switch off.Add thick yogurt.Mix well.Add curry leaves and coconut oil.
Serve with rice and curry.
Serve with rice and curry of your choice.
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