Aviyal

Prep Time: 15 mins | Cook Time: 15 mins | Serves: 4

Aviyal is one form of kootu famous in Kerala. I prefer aviyal most to any other kootu varieties, because aviyal have a mix of all the vegetables which is nutritious and flavorful too. I love eating aviyal as such or mixed with rice and coconut oil. It also goes well with puliogare rice. My husband loves the combination of Adai Aviyal and Puliyogare Aviyal. I came to know about the adai aviyal combo only after marriage and after that i have never got a chance to make that combo, but made it happen this week. So here is my version of aviyal recipe. I learnt this recipe from my mom, she makes mouth watering aviyal. Hope you all enjoy the flavor of aviyal virtually 😉

Ingredients

Mixed Vegetable* – 2 cups
Curd – 1/4 cup
Turmeric – 1/4 tsp (Optional)
Coconut oil – 1 tbsp
Salt – as needed

To Grind

Coconut – 1/2 cup
Green Chilli** – 1
Jeera – 1 tsp

To Temper

Coconut Oil – 1 tsp
Mustard Seeds – 1 tsp
Curry Leaves – 1 sprig

Method

1. Cut the veggies into thick long stripes (as that of little finger).
2. Add 1 tbsp coconut oil, 1/4 cup water, the veggies and turmeric in a pressure cooker and pressure cook for 2 whistles.
3. Grind the ingredients under “To Grind” to a coarse paste and keep aside.
4. Open the cooker and add the ground paste, salt and let it boil for sometime ( until the raw smell of coconut goes).
5. Remove from the Stove, add beaten curd and mix well.
6. Temper it with mustard seeds and curry leaves.
7. Top it with 1 tsp coconut oil and serve it hot with Rice or Adai.

Notes

*I used the followings veggies for making aviyal. Carrot, Beans, Drumstick, Potatoes, Plaintains, Yam, Malabar Cucumber, Brinjal.

** Increase the chilli to suit your taste.

Tips

1. You can add veggies like cluster beans, ash gourd/ pumpkin, raw mango, broad beans, snake gourd.
2. You can also add zucchini or yellow squash.
3. If you feel your aviyal is watery, you can always mix some rice flour paste to the aviyal and allow it to boil for sometime. Aviyal will thicken eventually.