My Treasure…My Pleasure

Authentic Kerala Cuisine & much more…

Kerala Aviyal

Posted by Annita on March 22, 2006

Aviyal – a traditional Kerala dish is practically a cooked salad ,with different veggies ,coconut, cumin and dressings like yogurt and coconut oil .This veggie cococoction plays a major role in Kerala sadyas too.Aviyal is a mild dish which goes well with rice and also very nutritious . The uniqueness of avial is that this tasty dish is usually made of all the leftover vegetables.

The traditional aviyal generally uses common vegetables in Kerala like Plantain(Ethakka),Elephant Yam(Chena),Long string beans(Achinga Payaru),Snake gourd(padavalenga),Cucumber(Vellarikka),DrumSticks(Muringakka) ,Raw Mango(Pacha maanga) and Carrots.In northern Kerala they even put Bitter Gourd(Paavakka) .
My recipe is a combined one from both my amma(Kottayam) and my mom-in-law(Trivandrum) with the veggies available here in U.S.And it goes like..

Ingredients:-
Green Plantain – 2
Frozen Cut Yams- 1 cup
Carrot – 1 big
Green Beans/Long String beans-3
Zucchini(Instead of cucumber)-1/2 cup
Potato -1/2 cup
Drumsticks -2
Green Chillies – 4
Indian Brinjal -1
Raw Mango -1 slice
Turmeric Powder – 1/2 tsp
Salt – as needed

Needed veggies
Needed veggies

For Grinding:-
Grated Coconut – 1 and 1/2 cup
Cumin Seeds – 1/2 tsp
Chopped Gralic -1 tsp
Pearl Onions(Kunjulli)- 3
Curry Leaves -1/2 sprig

For Garnishing:-
Curd – 2 tbsp(Optional)
Coconut Oil- 1 tbsp
Curry Leaves -1/2 sprig

Method:-
Cut all the veggies lengthwise of 1 inch length .Put all the veggies(except raw mango ) into a cooking pan and add water upto 3/4th of the veggies.Add salt & turmeric into it and mix well.Close the lid and cook it on a medium heat stirring in between.When the veggies are half done add mango slice into it.(The veggies can also cook in a pressure cooker if you want.)Grind together coconut,cumin seeds,garlic,onions & curry leaves.Once the vegetables are cooked well,add the ground paste and cook for few minutes.(Do not overcook as it can get dried up quickly).Switch it off when its done and add curd and mix wel.Now garnish it with coconut oil and curry leaves.Close the lid and let the aroma spread into the curry.
(Note:-You don’t have to use the curd,if you feel the raw mango will give necessary sourness .I like the taste of curd in it,so I normally add both .Also you can substitute tamarind water with curd)

Aviyal
Kerala Aviyal

Posted by Annita

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38 Responses to “Kerala Aviyal”

  1. Yummy recipe Annita. I am big fan of avial and already blogged about it couple of weeks back, though i didn’t brinjal(for the reason it gets cooked faster than other veggies and gets mushy:). Never heard of adding mango & cucumber, will try that next time.

    I liked that mushy taste of brinjal in Aviyal Karthi.I think noramally in Kerala also they don’t use brinjal..I’ve to check out ur aviyal too…

    Annita 

  2. Hi,
    MMMMMMMMM nice. Hot rice is not appearing near by.iam gonna try it soon.
    vineela

    Thanks Vineela..U got to try it out..

    Annita 

  3. Sury said

    Wow, what a coincidence! I love aviyal and have been looking for a recipe to make it at home. Now, thanks to you, I can. Yay!

    Waiting to hear the result from u,Sury.. 

    Annita 

  4. Arjuna said

    Annita
    Avial looks delicious. I haven’t seen anyone add mango to this dish before.

    I think thats Kerala style..both my mom and my mom-in-law add raw mango.(not the ripen one)

    Annita

     

  5. sarah said

    I grind 3 green chillies along with the cocnut garlic and jeera!!

    My mom also put lots of chillies in it..I don’t put much as my kid will also be having it..

    I like the taste of chilli in avial..My mom-in law always add red chilli powder instead of fresh chillies.

    Annita 

     

  6. shammi said

    I’ve never made aviyal myself, but my mom makes it using tamarind. I dont really like it when sour curds or buttermilk is used – it makes the aviyal smell “off” :) One of these days I really gotta make aviyal…

    Yeah shammi..So many people used tamarind instead of curd..but that ‘ll give a different color,rt?

    Annita 

  7. yeah…people from EKM and onwards to thrissur side use Yoghurt for
    aviyal…but we in central travancore use
    tamarind…anyways…Aviyal…amma! ayyo! ethra naaalayi oru nalla
    aviyal kazhichittu? heheheh i will not come back to this site as I dont
    want to see all these yummy yummy mallu reciped and and be sad of not
    having it by my ammas hand!

    You can also do it..Its quite easy,rt?

    Ayyo..blogil varathe irikkalle…

    Annita 

  8. Anju said

    Annita,
    great recipe..even my mother adds raw mangoes to avial and i think the taste is much better with mangoes than with tamarind..

  9. J said

    Hi Annita.
    My mom makes aviyal and I like it very much. I tried out your recipe yesterday and it was so tasty… The addition of mango is a new thing to me – it tastes really nice in the aviyal
    Thanks for posting this recipe.
    J

    Thanks J.I’m really happy to know that it turned out well for u.

    Annita

  10. anoop said

    Kerala—God’s own country!!!!
    Situated in the Southern tip of the Indian Sub continent emerging from the Arabian Sea to its West, the 500-2700 m high thick forests of the Western ghats to its East decorated with 44 rivers and their numerous tributaries which facilitate water to the fertile landscape of Kerala. With its most expressive tropical climate, a long shoreline marked with exotic and serene beaches, tranquil stretches of emerald backwaters, lush hill stations, exotic wild life, waterfalls, sprawling plantations, paddy fields, experienced traditional Ayurvedic Health centers, enchanting art forms, diverse cultural and traditional history and historical monuments, exotic cuisines which differs from seafood to vegetarian to spicy to meat to game to moplah… Kerala offers innumerable choices for any tastes for a memorable vacation.
    It stretches along the coast of the Arabian Sea and is separated from the rest of the sub continent by the steep Western Ghats. The state lies between 80 18 ‘ and 120 48 ‘ north latitude and 740 52′ and 770 22′ east longitude. The breadth of the state varies from 32 kms in the extreme north and south to over 120 kms in the middle.
    This is a site to provide details on all locations of Kerala from a traveler’s point of view by a local traveler who is born and brought up in Kerala and who loves Kerala to those who want to experience the simple earthy to the most sophisticated Kerala. The details will be furnished on a daily basis depending upon the places I visit during these coming months when I am traveling throughout Kerala on a cycle to get to know the intricacies of the regions other than the ones I was brought up in. Anyone who requires any assistance in traveling to Kerala can feel free to contact me through mail or my phone numbers as given below:
    anupthankan@yahoo.com. i am a chef specialising in indian food as well as ethnic kerala cuisines.
    +91-9249438784
    +91-9446219706

  11. Nair said

    Dried grated coconut (packet), brinjal, carrots, long beans, chillies and some spices…..these are all what I have in the North Pole. Hope my aviyal will come out as “aviyal”. Well, something is better than nothing. Anyway, Thanks for the recipe!

    Try it out Nair..and let me too know how it turned out.I haven’t tasted an Aviyal with soo less veggies..

    Annita 

  12. mini said

    Hi ,would you please let me know if the amount given would serve 4 people or 2 and how many times would i need to increase if the serving is for 8 people ,thnx for the recipe ,looks too gud !

    I think it would serve for 6-8 ppl ,Mini..
    Annita

  13. Veena said

    i didn’t buy plantain and yam this week, can i make aviyal with all other veggies, pls reply soon

  14. vanita said

    Hi
    today i am celebrating onam for the first time. I managed to cook most of the dishes , thanks to ur blog. i am a non malyalee married to a mallyalee .. so this is kind of special to me …

  15. Blossom said

    Hello Annita,

    I have a tiny doubt in the method of preparation of Aviyal, here. It is mentioned that tamarind water can be substituted with curd !!! I am guessing that you mentioned the other way around…that curd can be substituted by tamarind water, am i right ?

    Rgds,
    Blossom

  16. Ramki said

    Hi Annita,

    I’ve blogged your Aviyal as a model recipe in the 1001 South Indian curry cookbook at
    http://ramkicooks.blogspot.com

    /Thanks for the detailed recipe

    Ramki

  17. Ramki said

    Hi Annita,

    Have just blogged your Aviyal as a model recipe in the 1001 Aviyal cookbook at http://ramkicooks.blogspot.com/

    /Thanks for the recipe

  18. shibu said

    Hi Annita,
    Your recipe is good,realy appreciable.But i didn’t think so garlic is added in aviyal.

  19. Anandan Nair said

    that is cool annita,
    my wife Radha loves the dish so much that she prepares avial and ensures it last’s for atleast 3 days.
    It is complete veggie diet and i enjoy it with Chappatis,
    I wish some body could change its colour from light yelow to light brown,it could be named as Sabjiyon ka Tarkari.

  20. Cheriachen said

    My wife asked me to search for an aviyal recipe and I found yours. It looks good. Even before trying it out we knew this is the right one. I also liked the way you replied to the comments.

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  23. ramya said

    hi Anita…

    i too love avial.Often i use to mak.But i dont add brijal in it….we can add 1/2 or 1 tomato if required…

  24. Shane said

    Very tasty recipe Annita.
    I did with your recipe today. I like aviyal tooo much. and i didn’t use brinjal in avaiyal.Never heard of cucumber in aviyal,very tasty with curd ( little ). All the best. Keep it up.
    Shane, Kuwait

  25. Meera said

    Garlic in Avial? Blasphemy!

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  28. Deepa said

    Garlic, small onions and potatoes in avial.. And adding 3/4 th of water is the best part. It’s not avial, something else. Pachakkari kuzhambu perittal nannayirikkum..super nnokke comment idan kure potanmarum.. kollaam..

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  38. anithabalakumar said

    thanks for this receipe

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